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
Scale
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.