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Zucchini Parmesan

Zucchini parmesan (zucchini parmigiana) with golden, breaded zucchini slices layered in marinara and molten mozzarella. The cheese browns and bubbles like a classic chicken parm for a crispy baked zucchini parmesan finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

zucchini parmesan
  • 2 large zucchini Sliced into 1/4-inch rounds.
  • 1 tsp salt For sweating; helps draw out moisture before breading.
  • 0.5 cup all-purpose flour
  • 2 eggs Beaten.
  • 1 cup Italian breadcrumbs
  • 0.5 cup parmesan cheese Grated, divided.
  • 1 tsp Italian seasoning
  • olive oil For frying or use baking spray as an alternative.
  • 2 cup marinara sauce
  • 2 cup mozzarella cheese Shredded.
  • fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Sweat and prep zucchini
  1. Salt the zucchini slices and let sit for 15 minutes, then pat dry thoroughly with paper towels to remove excess moisture.
Bake oven to temperature
  1. Preheat the oven to 400°F so it’s ready for baking and melting the cheese.
Set up the breading station
  1. Mix the all-purpose flour, beaten eggs, and Italian breadcrumbs with half the parmesan and Italian seasoning to create an even breading coating.
Bread the zucchini
  1. Dredge each zucchini slice in flour, then egg, then breadcrumbs, pressing firmly so the crumbs adhere.
Cook the breaded zucchini (choose one)
  1. Pan-fry the breaded zucchini in olive oil over medium-high heat for 2 minutes per side, or bake on a sprayed sheet pan at 425°F for 15 minutes until the coating turns golden.
Layer and bake
  1. Spread half the marinara in a baking dish, layer the breaded zucchini over it, then add the remaining marinara.
  2. Top with the mozzarella cheese and sprinkle over the remaining parmesan for a browned, bubbly finish.
  3. Bake for 15–20 minutes at 400°F until the cheese is melted and golden, then garnish with fresh basil.

Notes

For the crispiest results, pat the zucchini very dry after sweating—excess moisture prevents browning and makes the coating slide. Store leftovers in the refrigerator up to 3 days; reheat in a 375°F oven until hot and lightly crisped. Freezing is not recommended because the breading texture softens after thawing. For a dietary swap, use gluten-free breadcrumbs and a gluten-free flour blend to keep it vegetarian-friendly and gluten-free.