Baked Zucchini Parmesan
Tender zucchini slices baked in a rich marinara sauce, layered with crispy breadcrumbs, melted mozzarella, and sharp Parmesan cheese. A lighter, vegetarian take on a classic Italian-American comfort food, perfect for a weeknight dinner.
For 4 servings
7 steps. 45 minutes total.
- 1
Preheat oven to 400°F (200°C)
- a.Line two large baking sheets with parchment paper for easy cleanup. Slice the zucchini into uniform 1/4-inch thick rounds.
- 2
Set up a three-stage breading station
- a.In a shallow dish, whisk the eggs. In a second shallow dish, combine the panko breadcrumbs, 1/2 cup of the grated Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix thoroughly.
- 3
Bread the zucchini
- a.Working one slice at a time, dip a zucchini round into the whisked egg, allowing any excess to drip off. Then, press it firmly into the breadcrumb mixture, ensuring both sides are well-coated. Place the breaded slice on the prepared baking sheet.
- 4
Step 4
- a.Arrange the breaded zucchini in a single, non-overlapping layer on the baking sheets. Drizzle lightly with olive oil or use an oil spray. Bake for 18-20 minutes, flipping halfway through, until the coating is golden brown and crispy.
- 5
Assemble the casserole
- a.Reduce the oven temperature to 375°F (190°C). Spread about 1/2 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- b.Arrange half of the baked zucchini slices in a slightly overlapping layer over the sauce.
- c.Top with half of the remaining marinara sauce (about 1.25 cups), half of the shredded mozzarella, and 1/4 cup of Parmesan cheese.
- d.Create a second layer with the remaining zucchini, marinara, mozzarella, and the final 1/4 cup of Parmesan cheese.
- 6
Step 6
- a.Bake uncovered for 20-25 minutes, until the sauce is hot and bubbly and the cheese is fully melted and lightly browned in spots.
- 7
Rest before serving
- a.Remove from the oven and let the Zucchini Parmesan rest for 10-15 minutes. This step is crucial as it allows the layers to set, making it much easier to slice and serve. Garnish with fresh chopped basil just before serving.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1To prevent a watery dish, salt the zucchini slices before breading. Let them sit for 30 minutes to draw out moisture, then pat completely dry with paper towels.
- 2Use low-moisture, whole-milk mozzarella for the best melt and to avoid excess liquid.
- 3Do not overcrowd the baking sheets when initially baking the zucchini. This ensures they get crispy instead of steaming.
- 4The dish can be fully assembled up to a day in advance. Cover and refrigerate, then add 10-15 minutes to the final baking time.
- 5Ensure zucchini slices are of uniform thickness (about 1/4-inch) for even cooking.
Adapt it for your goals.
Spicy
Add 1/2 teaspoon of red pepper flakes to the panko breadcrumb mixture for a gentle kick of heat.
Gluten FreeGluten-Free
Substitute the panko with gluten-free panko breadcrumbs. Ensure your marinara sauce is also certified gluten-free.
Extra VeggiesExtra Veggies
Incorporate a layer of sautéed spinach (squeezed dry) or mushrooms between the zucchini layers for added nutrients and flavor.
HerbaceousHerbaceous
Add 1 tablespoon of finely chopped fresh parsley or thyme to the breadcrumb mixture for a more complex herbal flavor.
Why this is on our healthy list.
Rich in Vitamins and Minerals
Zucchini is an excellent source of Vitamin C, Vitamin A, potassium, and folate, which support immune function, vision, and heart health.
Promotes Healthy Digestion
The high water and fiber content in zucchini helps maintain healthy digestion, promotes gut health, and can prevent constipation.
Lighter Comfort Food
By baking the zucchini instead of frying it, this recipe significantly reduces the overall fat and calorie content compared to traditional parmesan dishes, making it a healthier comfort food choice.
Source of Antioxidants
Zucchini, marinara sauce (from tomatoes), and herbs contain antioxidants like beta-carotene and lycopene, which help protect your body from cellular damage caused by free radicals.
Frequently asked questions
Yes, it's a healthier alternative to traditional eggplant or chicken parmesan. Zucchini is low in calories and high in fiber and vitamins. Baking instead of frying reduces the fat content. However, it contains cheese and sodium, so it's best enjoyed in moderation as part of a balanced diet.