Perfect for weeknight dinners, this quick and easy skillet side dish delivers family-friendly flavors.
Recipe tags: onion base, moderate difficulty, main, vegetarian, skillet
Ingredients
| 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 |
Directions
In bowl, whisk together eggs and milk. Dip zucchini into egg mixture, then toss in bread crumbs.
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.
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.
Roll up zucchini; place in single layer in cast iron skillet. Spoon sauce over top; sprinkle with mozzarella and Parmesan.
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.