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This isn’t a typical dish that I’d make this time of year. I know that we are headed straight into winter, and most of us used up the last of our zucchini quite awhile ago. But about a month ago, I was at my grandma’s house and was had fun flipping through the pages of several magazines she had sitting there. It was dangerous, because I ended up getting my phone out and taking pictues of several recipes in a few of those magazines. (That’s my little trick that I use all of the time. See something in a magazine at the doctor’s office that you want? Take a picture of it, and then you can look it up online when you get home!) I’ve actually made several of the recipes that I took pictures of that day. This Zucchini Parmesan, the Sweet Potato and Coconut Pie, and a Thai Butternut Squash Soup, recipe coming soon.  So even though zuccchini isn’t really in season, I thought I’d use the fact that it is still on store shelves, because this recipe sounded too good to have it sit on the “to-make” list until next summer!  


This casserole was everything I thought it would be.  I do like eggplant parmesan, so I knew that I’d also love this zucchini version.  And I love that it is a filling and comforting meat free meal.  I’ve been trying to bring in more meat-free meals, but it seems like I often turn to pasta or pizza, and this was a great alternative.  This does make a ton, though.  I did cut it down to half, and we still had a hard time getting through it.  But this is definitely one that I’m keeping on my list – especially for next summer when I’m looking for ideas to use up an abundance of zucchini!!  

Zucchini Parmesan | www.tasteandtellblog.com

Zucchini Parmesan
Prep time
Cook time
Total time
Zucchini takes center stage in this adaptation off of Eggplant Parmesan. Slices of zucchini are crusted with breadcrumbs, then layered with marinara and mozzarella, making a comforting and delicious vegetarian main dish.
Serves: 16 servings
  • ½ cup flour
  • 3 eggs, lightly beaten
  • 1½ cups seasoned bread crumbs
  • 3 large zucchini, about 2 pounds, cut lengthwise into ¼-inch-thick slices
  • ¼ cup canola oil
  • 1 25 ounce jar prepared marinara sauce
  • 2 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  1. Preheat the oven to 375F. Prepare a 9x13-inch baking dish by spraying with non-stick cooking spray.
  2. Put the flour in one shallow dish, the eggs in another, and the breadcrumbs in a third. Dip each slice of zucchini in the flour, then coat in the egg, then coat in the breadcrumbs. Set aside.
  3. Heat the oil in a large saute pan over medium-high heat. Cook the zucchini for 1½ to 2 minutes on each side, until golden brown. Cook in batches, and add more oil if needed.
  4. Spread ½ cup of the marinara sauce in the bottom of the prepared baking dish. Place ⅓ of the zucchini in the pan, topped by ¾ cup of the sauce and then ⅔ cup of the mozzarella. Repeat twice.
  5. Sprinkle the Parmesan cheese on top and cover lightly with foil. Bake in the preheated oven for 30 minutes, remove the foil, and bake for an additional 10 minutes.
  6. Let sit for 10 minutes before slicing.
  7. ------------------------------
  8. adapted from Family Circle
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27 Responses to Zucchini Parmesan

  1. Bev Weidner says:

    I LOVE this kind of LAYERING MEAL! Oh, I need to calm down.

  2. Kim says:

    I LOVE this!! I love it so much that I pinned it and liked it on facebook…haha. I’m not always a seasonal eater, but I do feel like this dish is nice for anytime of year. And, better yet, since my husband has recently started to like zucchini I think I’ll be able to get him to eat it.

  3. Love this! Wish I could get my hubs to eat vegetarian!

  4. jennifurla says:

    That last pick is gorgeous, love the layers. YUM

  5. Kalyn says:

    I make something similar to this, but I grill the zucchini (partly so you don’t need flour.) Your version looks delicious!! And I am in awe of anyone who can get a good photo of a dish like this.

  6. christa says:

    WOW! this looks delicious & quite healthy ! can’t wait to browse around- just found your blog!

  7. I just picked up some zucchini on sale but wasn’t sure what to do with it…i’ll keep this in mind! yum!

  8. Velva says:

    This looks fabulous. No doubt that zucchini can be the gift that keeps on giving all summer. This is a really good idea.

    Thanks for sharing.

  9. Barbara says:

    Deborah, this looks wonderful! Zucchini makes a super substitute for eggplant here. Your first photo is so nice and cheesy! My mouth is watering.

  10. Joanne says:

    Zucchini is one of the few veggies that I’m strangely okay with buying all year round. We get such a surplus that I figure the farmer’s freeze a lot of it…plus it’s still at my farmer’s market so I say it’s still in season! This looks SO comforting!

  11. Kristy says:

    Now this is my kind of comfort food! Delicious!!!! I don’t think I’ll wait until summer either. 🙂

  12. Lauren B. says:

    You have no idea how good this sounds right about now!

  13. This looks delicious! I think this is a perfect way to turn zucchini, which can be a bit bland, into something really wonderful.

  14. I totaly enjoy Zuchini and parmesan oven dish your recipe looks so very tempting. I ll bokmark it for my mum. =)

  15. Katrina says:

    Mmm what a nice alternative to eggplant!

  16. Dara says:

    Looks so tasty! Great way to sneak in some veggies.

  17. Making this today! Love the alternative to eggplant – which I’ve been using so much of lately. Can’t wait!

  18. grace says:

    why should eggplant be the only veggie that gets this honor? lovely!

  19. 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!


  20. 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!

  21. 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!!

  22. 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!

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