Zucchini Parmesan – Zucchini takes center stage in this adaptation off of Eggplant Parmesan. Slices of zucchini are crusted with breadcrumbs, then layered with marinara and mozzarella, making a comforting and delicious vegetarian main dish.
This isn’t a typical dish that I’d make this time of year. I know that we are headed straight into winter, and most of us used up the last of our zucchini quite a while ago. But about a month ago, I was at my grandma’s house and was had fun flipping through the pages of several magazines she had sitting there. It was dangerous, because I ended up getting my phone out and taking pictures of several recipes in a few of those magazines.
I’ve actually made several of the recipes that I took pictures of that day. This Zucchini Parmesan, the Sweet Potato Pie with Marshmallow Coconut Meringue, and a Thai Butternut Squash Soup. So even though zucchini isn’t really in season, I thought I’d use the fact that it is still on store shelves, because this recipe sounded too good to have it sit on the “to-make” list until next summer!
This casserole was everything I thought it would be. I do like eggplant parmesan, so I knew that I’d also love this zucchini version. And I love that it is a filling and comforting meat free meal. I’ve been trying to bring in more meat-free meals, but it seems like I often turn to pasta or pizza, and this was a great alternative. This does make a ton, though. I did cut it down to half, and we still had a hard time getting through it. But this is definitely one that I’m keeping on my list – especially for next summer when I’m looking for ideas to use up an abundance of zucchini!!
More Savory Zucchini Recipes
Stuffed Zucchini Boats
Sausage and Zucchini Bake
Zucchini Fries
Zucchini Tart with Ricotta and Bacon
Zucchini Parmesan
Ingredients
- 1/2 cup flour
- 3 eggs lightly beaten
- 1 1/2 cups seasoned bread crumbs
- 3 large zucchini about 2 pounds, cut lengthwise into 1/4-inch-thick slices
- 1/4 cup canola oil
- 1 25 ounce jar prepared marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375F. Prepare a 9x13-inch baking dish by spraying with non-stick cooking spray.
- Put the flour in one shallow dish, the eggs in another, and the breadcrumbs in a third. Dip each slice of zucchini in the flour, then coat in the egg, then coat in the breadcrumbs. Set aside.
- Heat the oil in a large saute pan over medium-high heat. Cook the zucchini for 1 1/2 to 2 minutes on each side, until golden brown. Cook in batches, and add more oil if needed.
- Spread 1/2 cup of the marinara sauce in the bottom of the prepared baking dish. Place 1/3 of the zucchini in the pan, topped by 3/4 cup of the sauce and then 2/3 cup of the mozzarella. Repeat twice.
- Sprinkle the Parmesan cheese on top and cover lightly with foil. Bake in the preheated oven for 30 minutes, remove the foil, and bake for an additional 10 minutes.
- Let sit for 10 minutes before slicing.
Blond Duck says
Looks good to me!
Katrina says
Mmm what a nice alternative to eggplant!
Helene Dsouza I Masala Herb says
I totaly enjoy Zuchini and parmesan oven dish your recipe looks so very tempting. I ll bokmark it for my mum. =)
Jen @ Savory Simple says
This looks delicious! I think this is a perfect way to turn zucchini, which can be a bit bland, into something really wonderful.
Lauren B. says
You have no idea how good this sounds right about now!
Kristy says
Now this is my kind of comfort food! Delicious!!!! I don’t think I’ll wait until summer either. 🙂
Joanne says
Zucchini is one of the few veggies that I’m strangely okay with buying all year round. We get such a surplus that I figure the farmer’s freeze a lot of it…plus it’s still at my farmer’s market so I say it’s still in season! This looks SO comforting!
Barbara says
Deborah, this looks wonderful! Zucchini makes a super substitute for eggplant here. Your first photo is so nice and cheesy! My mouth is watering.
Velva says
This looks fabulous. No doubt that zucchini can be the gift that keeps on giving all summer. This is a really good idea.
Thanks for sharing.
Velva
natalie (the sweets life) says
I just picked up some zucchini on sale but wasn’t sure what to do with it…i’ll keep this in mind! yum!
christa says
WOW! this looks delicious & quite healthy ! can’t wait to browse around- just found your blog!
xo,
minibaker
Kalyn says
I make something similar to this, but I grill the zucchini (partly so you don’t need flour.) Your version looks delicious!! And I am in awe of anyone who can get a good photo of a dish like this.
jennifurla says
That last pick is gorgeous, love the layers. YUM
Rachel @ Not Rachael Ray says
Love this! Wish I could get my hubs to eat vegetarian!
Kim says
I LOVE this!! I love it so much that I pinned it and liked it on facebook…haha. I’m not always a seasonal eater, but I do feel like this dish is nice for anytime of year. And, better yet, since my husband has recently started to like zucchini I think I’ll be able to get him to eat it.
Bev Weidner says
I LOVE this kind of LAYERING MEAL! Oh, I need to calm down.