Easy Onion Zucchini Parmesan Skillet

Name: Better Than Bouillon
Address: 333 Old Lindale Road, Rome, GA, 30161, USA
Telephone: +1-800-334-4468

Perfect for weeknight dinners, this quick and easy skillet side dish delivers family-friendly flavors.

Recipe tags: onion base, moderate difficulty, main, vegetarian, skillet

Quantity	Ingredient
2	eggs
2 tbsp	milk
3	zucchini, cut lengthwise into 1/4-inch slices
½ cup	panko bread crumbs
2 tbsp	Olive Oil
2 cups	strained puréed tomatoes (passata)
2 tbsp	Better Than Bouillon^® Sautéed Onion Base
¼ cup	thinly sliced fresh basil, divided
1 cup	shredded mozzarella cheese
¼ cup	grated Parmesan cheese

1

In bowl, whisk together eggs and milk. Dip zucchini into egg mixture, then toss in bread crumbs.
2

Preheat broiler to high. Heat oil in large skillet set over medium heat; cook zucchini for 2 to 3 minutes per side or until softened and lightly browned. Transfer to paper towel–lined tray. Let cool slightly.
3

In small saucepan, combine tomatoes and Sautéed Onion Base; bring to boil. Reduce heat to simmer; cook for 5 to 8 minutes or until sauce is slightly thickened. Stir in half of the basil.
4

Roll up zucchini; place in single layer in cast iron skillet. Spoon sauce over top; sprinkle with mozzarella and Parmesan.
5

Broil for 2 to 3 minutes or until cheese melts. Sprinkle with remaining basil before serving.

Substitute fontina or provolone cheese for mozzarella cheese if desired.

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