Baked Zucchini Parmesan

1. 1
   prep · ~15 min

   Salt the zucchini slices to draw out moisture.

   Spread zucchini rounds on paper towels, sprinkle with ¼ teaspoon salt, and let sit 15 minutes. Pat dry thoroughly with more paper towels — removing excess water helps them bake crispy.

   TIPDon't skip salting — it pulls out moisture that would otherwise steam the zucchini in the oven.
2. 2
   prep · ~5 min

   Preheat the oven and set up the breading station.

   Preheat oven to 425°F. Line a baking sheet with parchment paper and brush lightly with olive oil. In one shallow bowl, combine breadcrumbs, Parmesan, garlic powder, oregano, remaining ¼ teaspoon salt, and black pepper. In another bowl, beat the eggs until smooth.

3. 3
   prep · ~10 min

   Bread the zucchini rounds.

   1.Dip each zucchini round into beaten egg, letting excess drip off.

   2.Press firmly into the breadcrumb-Parmesan mixture until well coated on both sides.

   3.Arrange in a single layer on the prepared baking sheet.

   TIPUse one hand for wet (egg) and one hand for dry (crumbs) to avoid clumpy fingers.
4. 4
   bake · ~20 min

   Bake the zucchini until golden and crisp.

   Place the baking sheet on the middle rack and bake for 12 minutes. Flip each round, then bake another 8-10 minutes until both sides are golden and crisp at the edges.

   TIPWatch the second side carefully — Parmesan can go from golden to burnt quickly.
5. 5
   assemble · ~5 min

   Layer the casserole in a baking dish.

   1.Spread ⅓ cup marinara sauce in the bottom of an 8x8-inch baking dish.

   2.Arrange half the baked zucchini rounds in a single overlapping layer.

   3.Top with half the remaining marinara sauce and half the shredded mozzarella.

   4.Layer the rest of the zucchini, then the remaining sauce and mozzarella.
6. 6
   bake · ~12 min

   Bake the assembled casserole until bubbly and golden.

   Place the dish on the middle rack and bake at 425°F for 10-12 minutes, until the sauce bubbles and the cheese on top is melted with golden spots. Switch to broil for 1-2 minutes if you want a darker cheesy crust.

   TIPBroil only at the end and don't walk away — cheese can go from browned to burned in seconds.
7. 7
   rest · ~5 min

   Rest before serving.

   Let the dish rest for 5 minutes so the layers set and don't slide apart when scooped.

   TIPServing too soon causes the sauce and cheese to slide off — a short rest makes all the difference.
8. 8
   garnish

   Garnish with fresh basil and serve hot.

   Scatter chopped basil over the top and scoop generous portions onto plates.

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