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My Zucchini Parmesan Is Saucy, Melty, And Packed With 4 Layers Of Zucchini

Maya holding a casserole dish of zucchini parmesan.

The first time I made this zucchini Parmesan, I planned to eat it alongside my pan seared steak. But it was so good, I ended up having it for dinner all on its own instead! The combo of roasted zucchini with a Parmesan crust, saucy marinara, and melty fresh mozzarella was so beautifully fresh and satisfying.

Even for this major cheese-lover, though, this zucchini Parmesan recipe was a little too cheesy (yes, really!). So more recently, I retested and adjusted my original version to add more zucchini and change how I add the mozzarella. Here’s why I love it even more now:

4 Italian-inspired, veggie-packed layers – If you loved my zucchini lasagna or zucchini casserole, you’ll love this zucchini Parmesan, too. The flavors (zucchini, marinara, and cheese) and layered structure are a lot like the lasagna, but the cheesy factor and vegetarian aspect are like the casserole. And I’ve increased the squash to cover the pan 4 times, so you get plenty in every serving.
Improved mozzarella method, but still majorly cheesy – I’ve reduced the amount of cheese and now use torn shreds of fresh mozzarella instead of thick slices, so they melt into soft, melty pockets instead of thick sheets. Even with these changes, this thing has So. Much. Cheese. It may be veggie-packed and gluten-free, but let’s be honest, it’s firmly melty comfort food.
Easy with no breading, frying, or long salting wait – I roast the zucchini with olive oil, seasonings, and Parmesan instead. This removes moisture so the casserole doesn’t turn out too watery, plus it gives the slices golden, savory edges. The oven does most of the work, your oven does most of the work, and there’s no mixing bowl.
Family friendly – Zucchini is one of my favorite vegetables, and it’s an easy one to introduce to picky eaters. If your family is skeptical of eggplant, then zucchini parm is an easy swap with a more familiar veggie.

My zucchini Parmesan actually has enough protein to be a vegetarian main dish like I enjoyed that first time (it’s almost 20 grams of protein!), but it can be an equally wonderful side. Make it with me if you’re looking for a new way to enjoy your summer produce haul — or just craving something extra cheesy!

Cheesy, saucy zucchini Parmesan in a casserole dish with a piece removed.

“The extra step of patting the mozzarella dry made the dish perfectly cheesy without being watery. Thanks for the tip! This is a healthy and delicious recipe I’m keeping as a regular.”

-Denny

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Ingredients & Substitutions

Here I explain the best ingredients for my zucchini parmesan recipe, what each one does, and substitution options. For measurements, see the recipe card.

Zucchini – I prefer medium zucchini because it’s less watery than large ones, but still big enough to have plenty of pieces to layer. Yellow squash works here, too. For an eggplant version, use my eggplant Parmesan recipe, because the prep is different.
Grated Parmesan Cheese – I recommend the fine, powdery kind, not shredded strands, because this texture more closely mimics breading. Of course you’re welcome to use breadcrumbs if you like, but I think the Parmesan is delicious here.
Olive Oil – Helps the basil, seasonings, and parmesan cheese stick to the zucchini, plus adds flavor. Avocado oil also works well.
Seasonings – Including dried basil, garlic powder, sea salt, and black pepper. Feel free to use other dried herbs, like oregano, thyme, or Italian seasoning.
Fresh Mozzarella Cheese – Use the high-moisture kind that comes in a ball or log, then tear or chop it into small pieces. I prefer it for the soft, puddly melt, but shredded low-moisture mozzarella is a less-watery option.
Marinara Sauce – Choose a thick marinara, because a thin one can contribute to the watery casserole situation. I love this marinara sauce or the one from Costco when I need a shortcut (surprise, often!). You can also use my homemade marinara sauce, or simply a mixture of tomato sauce and Italian seasoning.
Fresh Basil – Optional, but I highly recommend it for a fresh, herby finish and a pop of color. Fresh parsley works, too.

Labeled recipe ingredients: Zucchini, mozzarella, Parmesan, marinara, olive oil, seasonings, and basil.

How To Make Zucchini Parmesan

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Dry the mozzarella and prep the pans. Tear or chop the mozzarella into pieces about 1/3 to 1/2 inch wide. Press them between paper towels with a plate on top while the oven preheats. Line 2 extra-large baking sheets, or 3-4 medium ones, with parchment paper. (You’ll need a lot for all the zucchini slices we’ll be roasting — see my tips below!)
Slice the zucchini. Use a mandoline to cut it lengthwise into even 1/4-inch sheets. Pat any visibly wet pieces dry with paper towels.

Zucchini sliced lengthwise into thin sheets.

Season and roast the zucchini. Arrange the slices in a single layer on the baking sheets. Brush both sides with olive oil (or sometimes I spray them using this glass sprayer for a shortcut!), then sprinkle both sides with the sea salt, black pepper, garlic powder, dried basil, and Parmesan, in that order. Roast, swapping the pan racks halfway through, until the zucchini is tender and the cheese is a little golden.
Build 4 layers. Spread marinara across the bottom of a large baking dish. Add about 1/4 of the zucchini, followed by more marinara and 1/4 of the mozzarella. Scatter the cheese lightly, so the zucchini still shows, like my picture below. Repeat 3 more times.
Bake until melty. Once it’s hot and the cheese is melted, broil for a couple minutes if you want more browning. I finish mine with a shower of fresh basil.

Roasted zucchini with Parmesan and seasonings on a baking sheet.

Zucchini layered with marinara sauce and pieces of fresh mozzarella in a baking dish.

Baked zucchini Parmesan with melted mozzarella, marinara sauce, and fresh basil.

My Tips For The Best Texture

Always dry the mozzarella first. Weighing the pieces down between paper towels helps absorb excess moisture, so your zucchini Parm doesn’t turn out too watery. Sometimes I even do this in the morning for dinner later that day. I don’t recommend doing it multiple days out though, because then the fresh mozzarella basically turns into low-moisture mozzarella — you might as well use shredded in that case.
The amount of zucchini you need varies a bit depending on their size. I usually need 8-10 medium ones that are 5-6 ounces, or 6-7 large ones that are 7-8 ounces. Watch for enough slices to cover the bottom of your baking dish 4 times, then save the rest for another use. (Those scraps are great for tossing into my zucchini soup, chopping up for sauteed zucchini, or grating for zucchini fritters!) For the zucchini Parmesan, the center cut pieces work better than the end pieces, but end pieces are okay too if you need them.
Give the slices plenty of room. Three pounds of zucchini is a lot! I can fit them all on 2 extra-large baking sheets like this, or 3-4 medium ones, to keep them in a single layer. Swap the pan racks halfway through so they roast evenly. Avoid overlapping, or you won’t get that nice browning.
The squash roasting time matters to avoid a watery dish. You want it tender enough that most of the moisture has cooked away, but not so mushy that it’s hard to layer. If you pull it when it’s still opaque or too firm, it’ll release more moisture in the final bake step and make your zucchini Parmesan watery.
Protect the Parmesan coating. Parchment paper keeps the cheese from bonding to the pan. I slide a thin turner like this under each piece before lifting, because pulling can tear the zucchini and leave the golden coating behind.
You can use round zucchini slices if you prefer. I prefer long, thin sheets because they form distinct layers better and make the casserole faster to assemble, but it’s hard to do without a mandoline (I use this one). If you don’t have one, you can just cut the zucchini into slightly thicker rounds using a knife instead.
The amount of Parmesan cheese you need can vary depending on how large your zucchini is. Just make sure it coats the slices evenly — the amount should be similar to how much you’d want if using breadcrumbs. You can always add a few more tablespoons if it seems sparse.
Get a thick marinara sauce. A runny one will make the dish watery. But, the first time I tested this, it was watery due to not drying the mozzarella and it was still amazing, so don’t worry too much!
Don’t cover fully when sprinkling each layer of fresh mozzarella. It should look scattered like my pictures above. This gives you a better zucchini-to-cheese ratio than fully covering with cheese. I used to do it that but find the tear-shred-and-scatter method works much better.
Even with pre-roasting the zucchini and drying the fresh mozzarella, there’s still sometimes some liquid at the bottom of the pan. I think this is just fine, but if it bothers you, shredded mozzarella will give you a drier result.
If you have time, let the zucchini Parmesan rest for 10 minutes before serving. I find this helps the liquids settle and it’s less watery that way.

Zucchini Parmesan

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Serving Ideas

Zucchini Parmesan is often served as a side dish, but as I mentioned earlier, I’ve also enjoyed it as a main! Here are some serving ideas for both:

Serving this on the side? While you’ve got the zucchini Parmesan in the oven, whip up my garlic butter chicken, chicken marsala, or Tuscan salmon in a skillet, or juicy pork chops in the air fryer.
Making this as a main course? Add my simple Caprese salad or Mediterranean salad on the side, or start your meal with my cucumber soup. If you’re going all-in on zucchini, try my zucchini soup.

5 from 1 vote

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3 Comments

Denny
1 Aug 14, 2024Reply

The extra step of patting the mozzarella dry made the dish perfectly cheesy without being watery. Thanks for the tip! This is a healthy and delicious recipe I’m keeping as a regular.
Lynn
0 Aug 25, 2024Reply

Can you use eggplant instead of zucchini?
- Maya | Wholesome Yum
  1 Aug 27, 2024Reply
  
  Hi Lynn, Sure, you can do that! Just make sure to roast it until soft.