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GET IT NOWThe 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 mozzarella was so beautifully fresh and satisfying. Think eggplant parm, but with zucchini instead!
My zucchini parmesan recipe actually has enough protein to be a vegetarian main dish like I enjoyed that first time, 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!
Why You Need My Zucchini Parmesan Recipe
- Incredible Italian-inspired flavor – 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.
- Majorly cheesy – This dish may be veggie-packed and gluten-free, but let’s be honest, it’s firmly comfort food. This thing has So. Much. Cheese. And I’m not one bit sorry about it.
- Easy to make – You don’t have to fuss with frying the zucchini, there’s no mixing bowl involved, and the ingredients are basic. Your oven does most of the work!
- 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.
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.
The Parmesan Zucchini:
- Zucchini – Any size is fine. You can even use yellow squash.
- Grated Parmesan Cheese – I use this to coat the zucchini slices, instead of breadcrumbs. Of course you’re welcome to use breadcrumbs if you like, but I think the parmesan is delicious here — and better for you!
- Olive Oil – It 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.
The Layers:
- Fresh Mozzarella Cheese – Fresh mozzarella can make the casserole watery, so I press it with paper towels between large plates to reduce this effect. Shredded mozzarella works fine to avoid this step, but I love how melty the fresh kind gets.
- Marinara Sauce – 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 – My optional garnish for a pop of color and flavor! Fresh parsley is great, too.
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. Pat the mozzarella slices dry with paper towels. Lay them in a single layer on plates lined with paper towels, top with more paper towels, and weigh down with something heavy like canned goods. This step is important to prevent it from watering down the dish!
- Slice the zucchini. Use a mandoline to cut the zucchini lengthwise into thin sheets, about 1/4 inch thick. If they are wet inside, pat with paper towels to remove excess moisture.
- Coat the zucchini with parmesan and seasonings. Arrange the zucchini in a single layer on a prepared baking sheet. Brush with the olive oil, then sprinkle with the sea salt, garlic powder, dried basil, and grated parmesan, in that order, on both sides. Pat the parmesan gently to help it stick.
- Roast until golden brown. You want the baked zucchini to be tender, but not mushy.
- Assemble the layers. Spread a thin layer of marinara in the bottom of a large casserole dish. Layer 1/3 of the zucchini slices, 3/4 cup marinara, and 1/3 of the mozzarella. Repeat twice more.
- Bake the zucchini parmesan in the oven. If you want more browning on the cheese, broil for a couple of minutes at the end. I highly recommend that fresh basil garnish!
My Recipe Tips
- Make sure to roast the zucchini in a single layer. This is a must for that golden crust! I used this XL baking sheet, but you can use two smaller ones if that’s what you have. Just rotate the sheet pans in your oven halfway through if they don’t fit side by side.
- Use parchment paper for the best results. While I usually love bare pans for nice browning when roasting, for this zucchini parmesan I recommend a parchment lined pan. Otherwise, the parm coating sticks easily. With parchment paper, you can peel the zucchini off the pan gently without leaving the parmesan behind. I use tongs to transfer the roasted zucchini to the baking dish and that way I don’t have to wait for it to cool.
- 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!
- Want more zucchini in this dish? Use double layers of the roasted zucchini slices instead of singles. You’d need twice the amount of zucchini and coating ingredients, but the same amount of sauce and fresh mozzarella.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Meal prep: You can meal prep zucchini parmesan by roasting the zucchini slices and patting the mozzarella dry ahead of time. Assemble the layers in a casserole dish, cover, and store in the fridge for up to 2 days. When ready to eat, bake until the cheese is melty and golden.
- Reheat: The oven for 15-20 minutes at 350 degrees F does the trick! Sometimes I microwave individual portions for lunch.
- Freeze: Yep, you can freeze this dish for up to 3 months. I’ve done this right in the casserole dish (covered tightly). You can also cut individual portions after refrigerating (when the casserole is more firm), then freeze those in zip lock bags.
Serving Ideas
Zucchini parmesan is usually served as a side dish, but as I mentioned earlier, for me it was a delicious main dish! Here are some serving ideas for both:
- Main dishes – 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.
- Soups and salads – Making this as a main course? Add my simple Caprese salad or chicken Caesar salad on the side, or start your meal with my cucumber soup. If you’re going all-in on zucchini, try my zucchini soup.
My Tools For This Recipe
- Baking Sheet – I’ve had it for years, and still use it multiple times a week.
- Mandoline – This has quickly become my favorite for evenly slicing veggies (and I’ve tried quite a few slicers!). I love that it stands on its own.
- Casserole Dish – I’ve had this baking dish forever. It heats evenly, so everything cooks perfectly, and the best part is it’s pretty enough to go straight from the oven to the table.
Zucchini Parmesan
My zucchini parmesan recipe layers tender parmesan coated zucchini with sweet marinara and melty fresh mozzarella. Super easy and no frying!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the mozzarella slices dry with paper towels.
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Line a few large plates with a few layers of paper towels. Arrange the mozzarella on the paper towels in a single layer and top with more paper towels. Place another plate on top of each and weigh down with something heavy, such as canned goods. This will help absorb extra moisture. Let them sit like this until you need them.
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Preheat the oven to 400 degrees F (204 degrees C). Line an extra-large baking sheet (or 2 medium ones) with parchment paper.
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Use a mandoline to slice zucchini lengthwise into thin sheets, about 1/4 inch thick. If they are wet inside, pat dry with paper towels.
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Arrange the zucchini on the lined baking sheet, in a single layer. Brush both sides with olive oil. Sprinkle both sides with sea salt, garlic powder, dried basil, and grated parmesan cheese, in that order. Pat the parmesan cheese gently on the zucchini to help it stick.
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Roast the zucchini slices in the oven for 20-25 minutes, until they are tender and cheese on top is a little golden.
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Spread 1/2 cup marinara sauce over the bottom of a 9×13 inch stoneware casserole dish. Arrange a single layer of zucchini slices at the bottom of the dish, using about 1/3 of them. Top with 3/4 cup marinara and 1/3 of the mozzarella slices. Repeat the layers of zucchini, marinara, and mozzarella slices 2 more times.
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Bake the zucchini parmesan for about 15 minutes, until the casserole is hot. (The cheese will melt before it’s heated through.) If you want to brown the cheese, place the pan under the broiler for 2-3 minutes. Garnish with fresh basil if you like.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/8 of the entire casserole
- This is a good serving size as a main dish. If you’re serving this as a side dish, I recommend cutting it into 12 portions instead, as it’s quite filling.
- Nutrition info does not include the optional basil, and uses my homemade marinara sauce.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Zucchini Parmesan
3 Comments
Denny
1The 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
0Can you use eggplant instead of zucchini?
Maya | Wholesome Yum
0Hi Lynn, Sure, you can do that! Just make sure to roast it until soft.