Simple Zucchini Parmesan

If you ask me, zucchini parmesan is pure comfort food magic.

This cheesy, satisfying dish takes tender zucchini slices and turns them into something your whole family will actually get excited about. Crispy breadcrumb coating meets melted cheese and rich marinara sauce.

The zucchini gets sliced thin, breaded just like chicken parmesan, then baked until golden. Layers of gooey mozzarella and sharp parmesan cheese make each bite irresistible.

It’s a sneaky way to get more vegetables on the table, and honestly, nobody will miss the meat.

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What Kind of Zucchini Should I Use?

For this recipe, you’ll want to look for a large, firm zucchini that’s about 8-10 inches long and feels heavy for its size. The bigger the better here, since you need to slice it into thick rounds that can hold up to breading and baking without falling apart. Avoid zucchini that feels soft or has wrinkled skin, as these are past their prime and won’t give you the sturdy slices you need. If you can only find smaller zucchini at the store, you can use 2-3 medium ones instead – just make sure they’re all roughly the same size so your slices cook evenly.

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Options for Substitutions

This zucchini parmesan is pretty forgiving when it comes to swaps – here’s what you can change up:

• Part-skim ricotta: Full-fat ricotta works perfectly if that’s what you have. You can also substitute with cottage cheese (drained) or even cream cheese mixed with a splash of milk to thin it out.
• Pecorino Romano: Regular Parmesan cheese is an easy swap here. Both have that sharp, nutty flavor that works great in this dish.
• Seasoned whole wheat breadcrumbs: Regular breadcrumbs work fine, just add a pinch of Italian seasoning, garlic powder, and salt. Panko breadcrumbs will give you extra crunch, or use the gluten-free option if needed.
• Giant zucchini: If you can’t find one large zucchini, use 2-3 medium ones instead. Just aim for about 12 slices total, keeping them around the same thickness.
• Marinara sauce: Any tomato-based pasta sauce will work – arrabbiata for some heat, or even a simple tomato sauce with herbs. Just make sure it’s warmed before serving.
• Fresh parsley: Dried parsley works in a pinch (use about 1 tablespoon), or try fresh basil for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making zucchini parmesan is skipping the salting step, which draws out excess moisture that would otherwise make your dish watery and prevent the coating from getting crispy. After slicing your zucchini, sprinkle both sides with salt and let them sit on paper towels for at least 30 minutes, then pat them completely dry before breading. Don’t rush the breading process either – make sure each slice gets a good coating of egg and breadcrumbs, pressing gently to help them stick. For extra crispy results, try using panko breadcrumbs mixed with your seasoned crumbs, and give each piece a light spray of olive oil before baking. Finally, avoid overcrowding your baking sheet, as this creates steam and prevents that golden, crunchy exterior you’re after.

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What to Serve With Zucchini Parmesan?

This crispy, cheesy zucchini parmesan pairs beautifully with a simple side salad dressed with lemon vinaigrette to cut through all that rich, melted cheese. I love serving it alongside some garlic bread or crusty Italian rolls for soaking up any extra marinara sauce on the plate. For a heartier meal, try it over a bed of pasta like spaghetti or penne, or even with some creamy polenta underneath. A glass of Chianti or Pinot Grigio makes this feel like a proper Italian dinner, but it’s just as good with sparkling water and a squeeze of lemon.

Storage Instructions

Refrigerate: Store your leftover zucchini parmesan in the fridge for up to 3 days in an airtight container. I like to keep the extra marinara sauce in a separate container so the breading doesn’t get too soggy. It’s perfect for a quick lunch the next day!

Freeze: You can actually freeze the breaded zucchini slices before baking them! Just lay them on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. When you’re ready to cook, bake them straight from frozen – just add a few extra minutes to the cooking time.

Warm Up: To bring back that crispy texture, pop leftover zucchini parmesan in a 375°F oven for about 8-10 minutes instead of using the microwave. The microwave will make the breading soft and mushy, but the oven helps crisp it back up nicely.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 35-40 g
• Fat: 25-30 g
• Carbohydrates: 60-70 g

Ingredients

For the cheese filling:

• 1/2 cup part-skim ricotta cheese
• 6 tbsp shredded part-skim mozzarella
• 1/4 cup grated pecorino romano
• 2 tbsp finely chopped fresh parsley (plus extra for sprinkling)

For the zucchini rounds:

• 1 extra-large zucchini, cut into twelve 1/2-inch thick slices
• 3/4 tsp kosher salt
• Freshly ground black pepper, to taste

For the coating:

• 2 large eggs
• 1 tsp water
• 1 cup seasoned whole wheat breadcrumbs (or gluten-free crumbs)
• Olive oil spray

For serving:

• 1 cup hot marinara sauce (store-bought is fine, plus 1/2 cup more for garnish)

Step 1: Prepare the Cheese Filling

• 1/2 cup part-skim ricotta cheese
• 6 tbsp shredded part-skim mozzarella
• 1/4 cup grated Pecorino Romano
• 2 tbsp finely chopped fresh parsley

In a medium bowl, combine the part-skim ricotta cheese, shredded mozzarella, grated Pecorino Romano, and finely chopped fresh parsley.

Mix well until the cheeses and herbs are evenly distributed.

Set the mixture aside; this will be used to top the zucchini rounds later.

Sometimes I like to add an extra sprinkle of black pepper to the cheese mixture for a bit more flavor.

Step 2: Season and Dredge the Zucchini

• 1 extra-large zucchini, cut into twelve 1/2-inch thick slices
• 3/4 tsp kosher salt
• freshly ground black pepper, to taste
• 2 large eggs
• 1 tsp water
• 1 cup seasoned whole wheat breadcrumbs

Lay the twelve 1/2-inch thick zucchini slices on a work surface.

Season both sides of each slice with kosher salt and freshly ground black pepper.

In a shallow plate, beat the eggs with 1 teaspoon of water.

Place the seasoned breadcrumbs on another plate.

Dip each seasoned zucchini slice first into the egg mixture, allowing any excess to drip off, then press into the breadcrumbs to evenly coat both sides.

Arrange the breaded zucchini on a tray as you work through all the slices.

Step 3: Air Fry or Bake the Zucchini Rounds

• breaded zucchini slices from Step 2
• olive oil spray

Spray each breaded zucchini slice generously with olive oil spray on both sides.

To air fry, arrange them in a single layer inside the air fryer basket (cook in batches if necessary) and air fry at 380°F for about 12 minutes, flipping halfway through, until the outside is crisp and golden and the zucchini is tender inside.

Alternatively, to use the oven, place the breaded, oiled zucchini slices on an oiled sheet pan and bake in a preheated oven at 425°F until golden and tender, about 18 minutes, flipping halfway.

For best crispness, make sure you don’t crowd the pan.

Once cooked, transfer to a baking sheet.

Step 4: Top with Sauce and Cheese

• 1 cup hot marinara sauce
• cheese mixture from Step 1

Spoon about one generous tablespoon of hot marinara sauce onto each cooked zucchini round.

Then, top each one with about one tablespoon of the cheese mixture from Step 1, spreading it gently to mostly cover the sauce.

For a more robust flavor, I like to warm the marinara sauce before spooning it over the zucchini so the cheese melts more evenly in the next step.

Step 5: Melt the Cheese and Serve

• extra fresh parsley (for sprinkling)
• 1/2 cup more marinara sauce (for garnish)

Return the topped zucchini rounds to the oven and bake at 425°F for 5 to 6 minutes, or until the cheese is melted, bubbly, and golden in spots.

Alternatively, you can finish them in the air fryer at 350°F for 1 to 2 minutes for the same effect.

Garnish the finished zucchini rounds with a sprinkle of additional fresh parsley and, if desired, another spoonful of marinara sauce before serving.

I like to let these cool for a couple of minutes so the cheese sets slightly and they’re easier to handle.

Simple Zucchini Parmesan

Delicious Simple Zucchini Parmesan recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 17 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4

Calories 650 kcal

Ingredients

  

For the cheese filling:

• 1/2 cup part-skim ricotta cheese
• 6 tbsp shredded part-skim mozzarella
• 1/4 cup grated Pecorino Romano
• 2 tbsp finely chopped fresh parsley (plus extra for sprinkling)

For the zucchini rounds:

• 1 extra-large zucchini, cut into twelve 1/2-inch thick slices
• 3/4 tsp kosher salt
• freshly ground black pepper, to taste

For the coating:

• 2 large eggs
• 1 tsp water
• 1 cup seasoned whole wheat breadcrumbs (or gluten-free crumbs)
• olive oil spray

For serving:

• 1 cup hot marinara sauce (store-bought is fine, plus 1/2 cup more for garnish)

Instructions

 

• In a medium bowl, combine the part-skim ricotta cheese, shredded mozzarella, grated Pecorino Romano, and finely chopped fresh parsley. Mix well until the cheeses and herbs are evenly distributed. Set the mixture aside; this will be used to top the zucchini rounds later. Sometimes I like to add an extra sprinkle of black pepper to the cheese mixture for a bit more flavor.
• Lay the twelve 1/2-inch thick zucchini slices on a work surface. Season both sides of each slice with kosher salt and freshly ground black pepper. In a shallow plate, beat the eggs with 1 teaspoon of water. Place the seasoned breadcrumbs on another plate. Dip each seasoned zucchini slice first into the egg mixture, allowing any excess to drip off, then press into the breadcrumbs to evenly coat both sides. Arrange the breaded zucchini on a tray as you work through all the slices.
• Spray each breaded zucchini slice generously with olive oil spray on both sides. To air fry, arrange them in a single layer inside the air fryer basket (cook in batches if necessary) and air fry at 380°F for about 12 minutes, flipping halfway through, until the outside is crisp and golden and the zucchini is tender inside. Alternatively, to use the oven, place the breaded, oiled zucchini slices on an oiled sheet pan and bake in a preheated oven at 425°F until golden and tender, about 18 minutes, flipping halfway. For best crispness, make sure you don't crowd the pan. Once cooked, transfer to a baking sheet.
• Spoon about one generous tablespoon of hot marinara sauce onto each cooked zucchini round. Then, top each one with about one tablespoon of the cheese mixture from Step 1, spreading it gently to mostly cover the sauce. For a more robust flavor, I like to warm the marinara sauce before spooning it over the zucchini so the cheese melts more evenly in the next step.
• Return the topped zucchini rounds to the oven and bake at 425°F for 5 to 6 minutes, or until the cheese is melted, bubbly, and golden in spots. Alternatively, you can finish them in the air fryer at 350°F for 1 to 2 minutes for the same effect. Garnish the finished zucchini rounds with a sprinkle of additional fresh parsley and, if desired, another spoonful of marinara sauce before serving. I like to let these cool for a couple of minutes so the cheese sets slightly and they’re easier to handle.