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!
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.
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.
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.
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.
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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.
