This Zucchini Parmesan is a delicious, crispy, and cheesy dish that’s a lighter take on classic Eggplant Parmesan. Slices of zucchini are coated in a golden Parmesan crust, baked (or air-fried) to crispy perfection, and layered with marinara sauce and melted mozzarella. It’s the perfect way to enjoy a healthier, veggie-packed comfort meal!
Why You’ll Love This Recipe
- Crispy & Cheesy – Golden Parmesan coating with gooey melted cheese.
- Healthier Alternative – Baked instead of fried.
- Simple Ingredients – Made with pantry staples.
- Customizable – Make it gluten-free, low-carb, or extra saucy!
- Great for Meal Prep – Reheats well for leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 large zucchinis, sliced into ¼-inch rounds
- 1 cup breadcrumbs (or almond flour for low-carb)
- ½ cup Parmesan cheese, grated
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 eggs, beaten
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- 1 tbsp olive oil (for drizzling)
- Fresh basil, for garnish
Directions
1. Preheat Oven & Prepare Baking Sheet
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper and lightly grease it.
2. Bread the Zucchini
- In one bowl, whisk together breadcrumbs, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- In another bowl, beat the eggs.
- Dip each zucchini slice into the egg, then coat with the breadcrumb mixture.
3. Bake Until Crispy
- Arrange zucchini slices in a single layer on the baking sheet.
- Lightly drizzle with olive oil.
- Bake for 20-25 minutes, flipping halfway, until golden and crispy.
4. Assemble & Bake Again
- In a baking dish, spread a thin layer of marinara sauce.
- Layer crispy zucchini slices, more marinara, and mozzarella & Parmesan cheese.
- Repeat layers, finishing with cheese on top.
- Bake for 10-15 minutes, until cheese is bubbly and golden.
5. Serve & Enjoy
- Let cool for 5 minutes, then garnish with fresh basil.
- Serve warm with pasta, salad, or garlic bread!
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
Variations
- Low-Carb Option – Use almond flour or crushed pork rinds instead of breadcrumbs.
- Spicy Kick – Add red pepper flakes to the marinara.
- Gluten-Free Version – Use gluten-free breadcrumbs.
- Extra Cheesy – Layer in ricotta or provolone for a richer dish.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze unbaked zucchini rounds for up to 2 months.
- Reheating: Bake at 350°F for 10 minutes, or air-fry at 375°F for 5 minutes.
FAQs
Can I make this in an air fryer?
Yes! Air fry at 375°F for 8-10 minutes, flipping halfway.
Do I need to salt the zucchini first?
Not necessary, but salting and patting dry helps remove excess moisture.
Can I use store-bought marinara?
Absolutely! Just choose a good-quality, low-sugar option.
What can I serve this with?
Great with pasta, a fresh salad, or crusty bread.
Can I add meat to this dish?
Yes! Layer with ground beef, sausage, or shredded chicken.
How do I prevent soggy zucchini?
Bake the zucchini slices separately first before layering with sauce.
Can I make this ahead of time?
Yes! Assemble and refrigerate up to 24 hours before baking.
What’s the best cheese for this recipe?
Mozzarella, Parmesan, and ricotta for the best flavor and texture.
Can I use eggplant instead of zucchini?
Yes! Follow the same method for a delicious Eggplant Parmesan.
How do I make this dish extra crispy?
Broil for the last 2-3 minutes until the top is golden and bubbly.
Conclusion
This Zucchini Parmesan is the perfect balance of crispy, cheesy, and saucy goodness! It’s a healthier twist on a classic comfort dish that’s easy to make and absolutely delicious. Try it today and enjoy a flavorful, veggie-packed meal!
Print
Zucchini Parmesan
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 people 1x
- Category: Main Course, Vegetarian
- Method: Baking
- Cuisine: Italian
Description
A lighter, veggie-packed twist on the classic Chicken Parmesan, this Zucchini Parmesan features crispy, baked zucchini slices layered with rich marinara sauce and gooey melted cheese. A perfect, healthy, and satisfying dish for any meal!
Ingredients
For the Baked Zucchini:
- 2 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup breadcrumbs (or panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt & black pepper, to taste
- 2 eggs, beaten
For the Layers:
- 2 cups marinara sauce (homemade or store-bought)
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves (for garnish, optional)
Instructions
1. Preheat & Prep
- Preheat oven to 200°C (400°F).
- Line a baking sheet with parchment paper or lightly grease it.
2. Coat & Bake the Zucchini
- In a shallow bowl, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Dip each zucchini slice into the beaten eggs, then coat with the breadcrumb mixture.
- Arrange in a single layer on the baking sheet.
- Bake for 15 minutes, flipping halfway, until golden and crispy.
3. Assemble & Bake
- Spread ½ cup marinara sauce in a baking dish.
- Arrange a layer of baked zucchini slices, then top with more sauce and mozzarella cheese.
- Repeat the layers, finishing with mozzarella and Parmesan on top.
- Bake at 200°C (400°F) for 15 minutes, until the cheese is melted and bubbly.
4. Serve & Enjoy
- Garnish with fresh basil and serve warm with pasta, garlic bread, or a salad.
Notes
- For a low-carb version, use almond flour instead of breadcrumbs.
- Make it extra crispy by broiling for 2-3 minutes at the end.
- You can prep the baked zucchini slices ahead and assemble just before baking.