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Zucchini Parm

Tender zucchini slices with a light crumb parmesan coating served family style

Yield: 24 - 5.3oz


  • 12  each
  • Zucchini, medium, quartered
  • 2  Tbsp
  • Canola Oil
  • 1 3/4  c
  • Light Sour Cream
  • 3/4  c
  • Grated Parmesan Cheese
  • 1/2  c Mrs. Dash Lemon Pepper
  • 12  each
  • Egg Whites
  • 1/2  c
  • Dry Bread Crumbs


  1. Lightly beat the egg whites. Combine egg whites, sour cream, cheese, and Mrs. Dash Lemon Pepper. Mix together until evenly combined.
  2. Heat oil in a large sauté pan; add quartered zucchini and brown slightly. (To prevent the zucchini from becoming mushy, toss them constantly.)
  3. Once zucchini starts to brown slightly, remove from stove and pour into a large stainless steel mixing bowl. Add the seasoned egg white mixture and blend all ingredients together until the zucchini is evenly coated and seasoned. Pour this mixture into a one third size hotel pan and refrigerate.
  4. For service, portion a heaping chef spoon full into a side boat or scallop dish, top with dried bread crumbs and place into a preheated 500ºF oven for 4-6 minutes, or until breadcrumbs are golden brown and the zucchini dish is very hot.