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Zucchini Parmesan

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 16 servings 1x


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.



  • 1/2 cup flour
  • 3 eggs, lightly beaten
  • 1 1/2 cups seasoned bread crumbs
  • 3 large zucchini, about 2 pounds, cut lengthwise into 1/4-inch-thick slices
  • 1/4 cup canola oil
  • 1 25 ounce jar prepared marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese


  1. Preheat the oven to 375F. Prepare a 9×13-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 1 1/2 to 2 minutes on each side, until golden brown. Cook in batches, and add more oil if needed.
  4. Spread 1/2 cup of the marinara sauce in the bottom of the prepared baking dish. Place 1/3 of the zucchini in the pan, topped by 3/4 cup of the sauce and then 2/3 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