This post may contain affiliate links. For more information, please see our affiliate policy.
This fuss-free Zucchini Parmesan skips the busy breading-and-frying routine in favor of roasted zucchini strips layered with homemade tomato sauce and two kinds of cheese.
From chicken parmesan to eggplant parmesan, I adore all things Parmesan-ed. You know, a signature ingredient coated in egg and Parmesan-laced bread crumbs, before being fried until golden brown and shatteringly crispy on the outside and tender on the inside, all served with herb-infused tomato sauce.
But let’s get real. As a busy parent, I don’t always have time to fuss over a breading station and a skillet full of hot oil. That’s where mash-up (and simplified) recipes with similar flavors like Chicken Parmesan Meatballs and this Zucchini Parmesan come in clutch.
It’s light yet delicious and packed with flavor. It makes an excellent meatless side dish, too, if you’re serving Italian food at your next party.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Zucchini: Roasting helps draws out excess moisture from the zucchini. I prefer this green-skinned variety, but if you don’t love or don’t have zucchini handy, follow the same instructions and swap in a similar vegetable. Voila: Yellow Squash Parmesan or Pattypan Parm.
Step-by-step instructions
To roast the zucchini:
- Preheat oven to 450 degrees. Prepare two rimmed baking sheets with parchment paper for easy clean-up. In a large bowl, add zucchini strips, extra-virgin olive oil, and season with salt and freshly ground black pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Toss to combine.
- Arrange zucchini slices on prepared baking sheet in a single layer.
- Bake until zucchini is light golden brown and fork-tender, about 12 to 15 minutes. Pat dry with paper towels and reduce oven temperature to 375 degrees.
To make the sauce:
- Meanwhile, in a medium saucepan over medium-high heat, add 1 tablespoon olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds.
- Add crushed tomatoes (be careful; they may splatter when they hit the hot oil, so keep the lid handy), basil, oregano, and red pepper flakes (if using). Bring the sauce to boil over medium-high heat. Reduce heat to medium-low, cover, and simmer until the flavors have blended, about 10 to 15 minutes longer. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper) and keep warm over medium-low heat.
To assemble and bake the casserole:
- Spread ¼ cup tomato mixture over the bottom of a 2-quart baking dish. Arrange one-third of the zucchini in an even layer over the tomato sauce.
- Spoon one-third of the remaining tomato sauce over zucchini. Sprinkle ¼ cup Parmesan cheese over layer, followed by ¼ cup mozzarella. Repeat layers with remaining 2/3 zucchini slices, tomato sauce, and cheeses.
- Bake until bubbling and cheese is browned and bubbling, about 30 to 35 minutes. Remove from oven and allow to rest 5 minutes before serving. Garnish with fresh parsley if desired.
Recipe tips and variations
- Yield: This Zucchini Parmesan makes 4 generous slices, enough for a light main dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The sauce can be made in advance and stored covered in the refrigerator. The zucchini can be roasted the day before; store covered in the refrigerator, too.
- Build flavor with basil: Basil and zucchini seasons intertwine beautifully. If you happen to have homemade pesto in the refrigerator or a jar of pesto in the pantry, I highly recommend adding a surprise layer inside this Zucchini Parmesan for even more fresh summer flavor. Or, try a fresh basil garnish at the end.
- Browning: Top not browned? Broil your Zucchini Parm on high (500 degrees F in my oven) for a few minutes, but don’t walk away! Keep an eye on your casserole as it gets bubbly brown.
- Meat sauce: My favorite Homemade Meat Sauce has both ground beef and Italian sausage. It’s perfect for lasagna, spaghetti, or spiralized zoodles, and it comes together with easy pantry ingredients.
- Meatless: For a hearty meatless marinara sauce, try my Homemade Tomato Sauce. You can add extra vegetables like onion, bell peppers, or finely diced carrots. This one makes a great pizza sauce, too!
- Spaghetti and Meatballs: This classic Spaghetti and Meatballs Recipe is a hearty and comforting family dinner idea. One bite of this Italian-American dinner recipe will transport you to a Midwestern red sauce restaurant.
- Spaghetti Squash with meat sauce: Learn how to cook spaghetti squash, then top with homemade tomato sauce or your favorite meat sauce.
- Lasagna: This traditional Lasagna Recipe has three kinds of cheese, two different meats, one fantastic homemade sauce, and plenty of cheese. Or, try my super popular Make Ahead Lasagna which uses standard lasagna noodles (not the no-boil kind) but they go in unboiled, uncooked, bone-dry. It’s amazing.
- Baked Ziti: Far less fussy than lasagna but just as cheesy and comforting, this meaty Baked Ziti casserole is made with ground Italian sausage and calls for just 15 minutes of prep time.
- Italian meatballs: These classic Italian Meatballs are ready to be sauced and served with spaghetti, on meatball subs, or as an appetizer. Pan-fry and baking instructions included! Or try my wildly popular Turkey Meatballs.
Frequently Asked Questions
For a potluck-friendly option that requires zero post-meal clean-up, assemble Zucchini Parmesan in a recyclable 8- by 8-inch or 9- by 9-inch aluminum pan.
This is a fairly light Italian main dish, so I usually serve it with heartier sides like Panzanella Salad or a half-serving of Artichoke Pasta or Pasta Primavera (and the appetizers, desserts, and drinks below).
While I am inclined to say “yes,” it’s not that simple. Keto recipes, while high in fat and low-carb, do not have a specific, exact definition. It’s more about how you organize your protein, fat, and carbohydrates (macros) throughout the day to meet your goals. A recipe isn’t keto simply by having certain nutrition information.
Delicious Italian side dishes
Italian Recipes
Antipasto Platter
Bread Recipes
Focaccia
Salad Recipes
Caesar Salad
Salad Recipes
Caprese Salad
Join Us
Zucchini Parmesan
Ingredients
For the zucchini:
- 2 pounds zucchini ends trimmed, halved crosswise, and sliced lengthwise into ¼ inch slices (see note 1)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the sauce:
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 (28-ounce) can crushed tomatoes undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
For the casserole:
- 3/4 cups grated Parmesan cheese
- 3/4 cups shredded mozzarella cheese
- fresh parsley minced, for garnish
Instructions
To roast the zucchini:
- Preheat oven to 450 degrees. Prepare two rimmed baking sheets with parchment paper for easy clean-up.
- In a large bowl, add zucchini strips, extra-virgin olive oil, and season with salt and freshly ground black pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Toss to combine.
- Arrange zucchini slices on prepared baking sheets in a single layer. Bake until zucchini is light golden brown and fork-tender, about 12 to 15 minutes. Drain on paper towels and reduce oven temperature to 375 degrees.
To make the sauce:
- Meanwhile, in a medium saucepan over medium-high heat, add 1 tablespoon olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (be careful; they may splatter when they hit the hot oil, so keep the lid handy), basil, oregano, and red pepper flakes (if using). Bring the sauce to boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer until the flavors have blended, about 10 to 15 minutes longer. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper) and keep warm over medium-low heat.
To assemble and bake the casserole:
- Spread ¼ cup tomato sauce over the bottom of a 2-quart casserole dish. Arrange one-third of the zucchini in an even layer over the tomato sauce. Spoon one-third of the remaining tomato sauce over zucchini.
- Sprinkle ¼ cup Parmesan cheese over layer, followed by ¼ cup mozzarella. Repeat layers with remaining 2/3 zucchini slices, tomato sauce, and cheeses.
- Bake until bubbling and cheese is browned and bubbling, about 30 to 35 minutes. Remove from oven and allow to rest 5 minutes before serving. Garnish with fresh parsley if desired.
Recipe Video
Notes
- Zucchini: I prefer this green-skinned variety, but if you don’t love or don’t have zucchini handy, follow the same instructions and swap in a similar vegetable. Voila: Yellow Squash Parmesan or Pattypan Parm.
- Yield: This Zucchini Parmesan makes 4 generous slices, enough for a light main dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.