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Zucchini Parmesan

Zucchini Parmesan is a baked zucchini parmigiana-style dinner with golden, breaded 1/4-inch rounds layered in marinara and molten mozzarella. It browns and bubbles on top like classic chicken parm for a crispy, melty finish.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 2 zucchini Sliced into 1/4-inch rounds.
  • 1 tsp salt For sweating.
breading
  • 0.5 cup all-purpose flour
  • 2 eggs Beaten.
  • 1 cup Italian breadcrumbs
  • 0.5 cup parmesan cheese Divided.
  • 1 tsp Italian seasoning
  • olive oil for frying or baking spray Use olive oil for pan-frying or baking spray for sheet-pan baking.
topping
  • 2 cup marinara sauce Divided.
  • 2 cup mozzarella cheese Shredded.
  • 1 fresh basil For garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and bread the zucchini
  1. Salt the zucchini slices and let sit for 15 minutes, then pat dry with paper towels to remove surface moisture.
  2. Preheat the oven to 400°F if you’re baking the assembled dish or if you’re doing sheet-pan baking for the breaded zucchini.
  3. Set up a breading station with the flour, beaten eggs, and breadcrumbs mixed with half the parmesan and the Italian seasoning.
  4. Dredge each zucchini slice in flour, then egg, then the breadcrumb mixture, pressing firmly so the coating clings.
Cook the breaded zucchini (choose one)
  1. Heat olive oil in a skillet over medium-high heat and pan-fry the breaded zucchini for 2 minutes per side until golden.
  2. Alternatively, place the coated zucchini on a sprayed sheet pan and bake at 425°F for 15 minutes until the coating is set and lightly golden.
Layer and bake
  1. Spread half the marinara in a baking dish, layer the breaded zucchini over it, then top with the remaining marinara.
  2. Add the mozzarella and sprinkle with the remaining parmesan so the entire top is covered.
  3. Bake at 400°F for 15–20 minutes until the cheese is melted and golden, with bubbling visible at the edges.
  4. Garnish immediately with fresh basil so it stays bright against the hot, bubbling cheese.

Notes

Pro tip: pressing the breading firmly prevents it from slipping off during pan-frying or baking, which is key for crispy zucchini edges. Store leftovers in the fridge up to 3 days in a covered container; reheat in the oven at 350°F until hot. Freezing is not recommended because the breading can soften after thawing. Dietary swap: for a vegetarian option that’s still crunchy, use a gluten-free 1:1 flour and gluten-free breadcrumbs.