Zucchini Parmesan – Spend With Pennies
Zucchini Parmesan is a delicious twist on the classic that everyone loves.
Crispy breaded zucchini slices are topped with marinara sauce and melted cheese for a hearty, flavorful dish.
- This recipe uses easy ingredients likely already in the kitchen.
- It’s a great way to enjoy zucchini from the garden and it’s easy to make.
- It’s a flavorful twist similar in flavor to chicken parmesan or eggplant parmesan.
- Baked zucchini parmesan rounds make a great side dish or meatless main dish
Ingredients
Zucchini: Choose a firm and heavy zucchini squash without blemishes or bruises. There is no need to peel zucchini unless it’s really large—those extra large zucchini from the garden can have tough skin.
Breading: The coating adds a crunch and a lot of flavor to this recipe. Cheesy parmesan melts into the Panko for so you can skip the oil and mess of deep-frying.
Marinara: If time allows, I love homemade marinara. If using store-bought, this is my favorite brand and I love the fresh flavor. You can substitute any tomato-based pasta sauce.
Seasonings: Italian seasoning and zucchini are a perfect pair. Make your own at home or use store-bought.
Cheese: I love the cheesy pull of mozzarella! It can be replaced with Muenster, pepper Jack, cheddar, feta crumbles, blue cheese crumbles, or a combination of any shredded cheese.
Variations of Zucchini Parmesan
- Use other seasoning blends to change the flavor.
- Add other veggies like eggplant or even mushrooms.
- Heat some extra marinara sauce and serve it over pasta.
How to Make Zucchini Parmesan
- Dip zucchini in bread crumbs & parmesan (recipe below) and bake.
- Once browned, top with marinara sauce and mozzarella.
- Bake again until the cheese is golden and zucchini is tender.
Serve with additional warmed marinara sauce.
Holly’s and Tricks
- Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini.
- Different varieties of zucchini (garden vs. store bought) may need different cooking times. Check them early and adjust as needed.
Leftovers
Keep leftover parmesan zucchini in a covered container in the refrigerator for up to 4 days. Reheat them in an air fryer or under the broiler.
Got Garden Zucchini?
Did your family love this Zucchini Parmesan? Leave us a rating and a comment below.
Zucchini Parmesan
Tender zucchini rounds are breaded and baked to crisp perfection with a topping of mozzarella cheese and marinara sauce.
Prevent your screen from going dark
- Preheat the oven to 450°F. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk egg, Italian seasoning, and salt. Add the flour, whisking to combine.
- Add the zucchini and toss well to coat.
- In a medium bowl, combine breadcrumbs and parmesan cheese. Dip each slice of zucchini in the breadcrumb mixture and place on the prepared baking sheet. Generously spray with cooking spray.
- Bake for 15 minutes. Flip the zucchini pieces over and top each slice with the marinara sauce and mozzarella cheese.
- Bake for an additional 5 to 7 minutes or until the cheese is golden and zucchini is tender. Serve with additional warmed marinara sauce.
Different varieties of zucchini (garden vs. store-bought) may need different cooking times. Check them early and adjust as needed.
Calories: 175 | Carbohydrates: 16g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 59mg | Sodium: 776mg | Potassium: 415mg | Fiber: 2g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 20mg | Calcium: 196mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Entree, Side Dish
Cuisine American, Italian© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
