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With all the flavors of restaurant Zucchini Parmesan without all the fussy breading and frying, my easy Zucchini Parmesan casserole is one of the best Italian dinner ideas for busy weeknights.
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.
Think of this comfort food casserole recipe like a variation on vegetarian lasagna that really allows the zucchini to shine. Once you have the squash noodles sliced, it requires a mere 5 minutes of prep.
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: 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
- Preheat oven to 450 degrees. Prepare two rimmed baking sheets with parchment paper for easy clean-up. Oil a 2-quart baking dish with olive oil. 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 and keep warm over medium-low heat.
- Meanwhile, in a large bowl, add zucchini slices. Add 2 tablespoons olive oil, 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 an even layer.
- Bake until zucchini is light golden brown and fork-tender, about 12 to 15 minutes.
- Reduce heat to 375 degrees. Spread ¼ cup tomato sauce over the bottom of the prepared 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 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.
Recipe FAQs
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).
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Zucchini Parmesan
Ingredients
- 3 tablespoons olive oil divided, plus more for oiling dish
- 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)
- 2 pounds zucchini ends trimmed, halved crosswise, and sliced lengthwise into ¼ inch slices (see note 1)
- 3/4 cups grated Parmesan cheese
- 3/4 cups shredded mozzarella cheese
- fresh parsley minced, for garnish
Instructions
- Preheat oven to 450 degrees. Prepare two rimmed baking sheets with parchment paper for easy clean-up. Oil a 2-quart baking dish with olive oil.
- 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 and keep warm over medium-low heat.
- Meanwhile, in a large bowl, add zucchini slices. Add 2 tablespoons olive oil, 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 an even layer. Bake until zucchini is light golden brown and fork-tender, about 12 to 15 minutes.
- Reduce heat to 375 degrees. Spread ¼ cup tomato sauce over the bottom of the prepared 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.
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.
- 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.
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.
