Zucchini takes center stage in this Zucchini Parmesan – an adaptation of eggplant parmesan. Slices of zucchini are crusted with breadcrumbs, then layered with marinara and mozzarella, making a comforting and delicious vegetarian main dish.
Have more zucchini to use up? Have zucchini for dinner and dessert and make these Zucchini Cobbler Bars!
Most of us have heard of and have had Eggplant Parmesan.
And if you’re a fan, you’ll definitely love this Zucchini Parmesan. I’d even go as far as to say that even you don’t like eggplant parmesan, you’ll still love this zucchini parmesan.
This is one of those meat free recipes that even meat lovers can get behind. It’s hearty and filling and comforting, even though it’s a great summer meal. And a great way to use up excess zucchini!
While this one does take a bit of time to prep and cook, I think it’s totally worth it. And it’s a yearly staple for me!
Ingredients
- Zucchini: You will need about 2 pounds of zucchini. Size doesn’t matter as much, but keep in mind that if you use really big zucchini, they tend to have a higher water content, which can affect the end product. I try to stick with smaller or medium sized zucchini.
- Flour: The flour is necessary to give the egg something to stick to. I use all-purpose flour.
- Eggs: The eggs make the breadcrumbs stick, and are important to properly bread the zucchini.
- Breadcrumbs: I use seasoned breadcrumbs. If you only have plain breadcrumbs, you can add in your own spices. I keep it to Italian themed spices – so Italian seasoning, parsley, oregano, etc.
- Oil: You want a neutral cooking oil to fry the zucchini slices. I will usually use vegetable oil or avocado oil.
- Marinara Sauce: You can make homemade marinara or use store bought. If using store bought, we like Raos. (Note that this comes in a 24 oz jar – it works!)
- Cheese: You need both shredded mozzarella and parmesan cheese. I like to use freshly grated for both, because they will melt the best.
How to Make Zucchini Parmesan
STEP 1: Cut the ends off of the zucchini, then cut each zucchini into 1/4-inch slices. If you have a mandolin, you’ll want to use it here. But I usually just cut it with a sharp knife.
STEP 2: Bread each slice of the zucchini, starting by dredging it in the flour. You just need a light coating.
STEP 3: After coating with flour, dip the slice in the egg. Make sure both sides are coated.
STEP 4: Then the slice goes into the breadcrumbs. If needed, use your hands to press the breadcrumbs into the zucchini so that they stick.
STEP 5: Heat some oil in a skillet, (I like to use a cast iron skillet), and fry the zucchini, about 2 minutes per side. You’ll want to work in batches to fry all of the zucchini.
STEP 6: Once the zucchini is fried, it’s time to start assembling! Spread some sauce over the bottom of your casserole dish, then make a layer of the zucchini.
STEP 7: Top the zucchini with sauce, spreading as evenly as you can.
STEP 8: Then sprinkle on some of the mozzarella cheese. You’ll use about 1/3 of the cheese.
STEP 9: Repeat these layers two more times, for a total of 3 layers of zucchini, ending with sauce and cheese. Then sprinkle the Parmesan cheese on top. Cover with foil and bake for 30 minutes, then remove the foil and bake another 10 minutes.
Tips and Tricks
It’s easier to layer the zucchini if the slices are all about the same size. But if you do have different sized zucchini, you just want to make each layer as even as possible without overlapping zucchini.
Make sure to let the zucchini parmesan sit for about 10 minutes after it comes out of the oven before slicing it. If you slice right out of the oven, your slices probably won’t stick together.
This actually makes really good leftovers, so make sure to save any that doesn’t get eaten the first time around. Store covered in the refrigerator, and reheat leftovers in the oven, air fryer, or microwave.
More Savory Zucchini Recipes
Stuffed Zucchini Boats
Zucchini Sausage Casserole
Zucchini Fries
Zucchini Tart with Ricotta and Bacon
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Zucchini Parmesan
Ingredients
- 2 pounds zucchini
- 1/2 cup flour
- 3 eggs
- 1 1/2 cups seasoned bread crumbs
- 1/4 cup neutral oil (or more as needed)
- 25 ounces prepared marinara sauce
- 8 oz mozzarella cheese shredded
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375ºF.
- Cut the ends off of each zucchini, then cut each lengthwise into 1/4-inch thick slices.2 pounds zucchini
- Place the flour in a shallow dish. Place the eggs in a second shallow dish and lightly whisk. Place the breadcrumbs in a third shallow dish.1/2 cup flour, 3 eggs, 1 1/2 cups seasoned bread crumbs
- Place a large skillet over medium-high heat and add enough oil to generously coat the bottom of the skillet.1/4 cup neutral oil
- While the oil is heating, take a slice of zucchini and dip it in the flour, tapping off any excess. The dip into the egg, followed by the breadcrumbs, making sure the zucchini is coated in the breadcrumbs. Continue with the zucchini until you have enough to fit in a single layer in the skillet. Add the zucchini and cook until browned on each side, about 2 minutes per side.
- Repeat with the remaining zucchini, adding oil as needed.
- Spread 1/2 cup of the marinara sauce in the bottom of a 9×13-inch baking dish. Place a layer of the zucchini over the sauce. (This should be about 1/3 of your zucchini.) Top the zucchini with 3/4 cup of sauce, then 2/3 cup of the mozzarella. Repeat two more times, giving you 3 layers of zucchini.25 ounces prepared marinara sauce, 8 oz mozzarella cheese
- Sprinkle the parmesan on top of the dish, then cover tightly with foil. Bake in the preheated oven for 30 minutes, then remove the foil and bake for another 10 minutes.1/4 cup grated Parmesan cheese
- Remove from the oven and allow to sit for 10 minutes before slicing and serving.
Kim says
I made this tonight, and LOVED it. I made some changes and it still came out really, really good. I breaded the zucchini like the recipe said, and then I baked the slices on baking sheets until the zucchini was tender. Next time I would use my mandolin to get more uniform thickness in the slices. And I added about a cup of Parmesan to the mozzarella because I love Parmesan. Freshly grated, of course!
Deborah says
@Kim, so glad you liked it! Your changes sound wonderful!
Heather says
I made this tonight and the whole family enjoyed it, plus it used up the rest of my zucchini’s from the garden before they went bad. Thanks!!
Laura says
I am trying this soon! We try to follow Meatless Monday in this household, and my husband is always down for something with zucchini. Cheese makes everything better in my book!
Christi's Chirps says
This looks and sounds amazing! Totally one of my favorite style dishes. Veggies and cheese? Yes, please! 🙂 I can’t wait to try this SOON! This will be a great meal during the winter months!
Cheers,
Christi
grace says
why should eggplant be the only veggie that gets this honor? lovely!
Kat @ Sensible Lessons says
Making this today! Love the alternative to eggplant – which I’ve been using so much of lately. Can’t wait!
Dara says
Looks so tasty! Great way to sneak in some veggies.