Zucchini Parmesan

When mid summer rolls around we always seem to be up to our ears in zucchini. Although I love most vegetables, too much of anything isn’t always a good thing. Having picked yet another basket full of zucchini one day I wanted to come up with a new way to prepare them.

Eggplant Parmesan is a favorite dish of mine, so I decided since I had lots of zucchini and no eggplants I would make a nice casserole dish of Zucchini Parmesan. I do not like to fry either my eggplant or zucchini in this dish so I simply cut lengthwise into thin slices, brush the slices lightly with olive oil and grill them under my broiler until they are lightly browned.

Buon Appetito!
Deborah Mele 

Zucchini Parmesan

Zucchini Parmesan

Yield: Serves 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

A different twist on the traditional Eggplant Parmesan dish using zucchini in place of the eggplants.


  • 6 Medium Large Zucchini
  • 1/4 Cup Olive Oil
  • Salt & Pepper
  • Tomato Sauce (See Below)
  • 1 1/2 Cups Grated Parmesan Cheese (Set 1/2 Cup Aside For Topping)
  • 1 Cup Homemade Breadcrumbs
  • 1 Tablespoon Freshly Chopped Parsley
  • 1 Recipe Quick Tomato Sauce


  1. Preheat broiler.
  2. Remove the top and bottom of the zucchini and slice into 1/4 inch thick pieces lengthwise.
  3. Place on a baking sheet, lightly brush with olive oil, and season with salt and pepper and broil until the zucchini just begin to brown.
  4. Turn over and brown the other side as well.
  5. Preheat oven to 375 degrees F.
  6. In a large oven-proof casserole, lightly coat the bottom with tomato sauce.
  7. Layer zucchini slices to completely cover the bottom and then spoon on tomato sauce to cover.
  8. Sprinkle about 1/3 of the grated parmesan and continue to layer the rest of the zucchini in the same manner ending with a layer of just sauce on top.
  9. Mix together the remaining 1/2 cup parmesan cheese with the breadcrumbs and chopped parsley.
  10. Season with salt and pepper and then drizzle in a tablespoon or so of olive oil.
  11. Sprinkle the crumbs over the sauce evenly and bake for about 25 to 30 minutes or until lightly browned and bubbly.
  12. Allow to sit for 15 minutes before cutting.
Nutrition Information:
Yield: 6 Serving Size: 2 cups
Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 7mgSodium: 532mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 8g

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