Zucchini Parmesan
This easy zucchini parmesan recipe has all the classic flavors but stays super crispy! This is the perfect summer appetizer, side dish, or light meal.
Summer zucchini can feel like a blessing or a curse depending on how many different zucchini recipes you have! This easy zucchini parmesan recipe will help you enjoy and embrace the garden surplus and grocery store sales. It’s perfect for a family dinner side dish, light lunch, bite-sized party appetizer, or as a part of a small plates meal!
Crispy Zucchini Parmesan Ingredients
Here is a quick overview of what you will need for this easy zucchini recipe. Scroll to the printable recipe card for exact measurements.
- Zucchini – For even cooking, I recommend selecting firm, medium/medium-large zucchini squash that are as close in size as possible. You can use small zucchini if it’s what you have, but you will need more. Cut these into 1/2-inch thick slices.
- Eggs – This acts as our binder to keep the breading on the zucchini. Commercial egg-free substitutes should work just fine.
- Panko breadcrumbs and Parmesan cheese – These two make our crispy, flavorful breading! I used gluten-free panko. If you want to reduce carbs, you could replace the breadcrumbs with pork rind panko. The parmesan should be the grated kind from the green can in the pantry aisle.
- Seasonings: Italian seasoning blend, garlic salt, garlic powder, paprika
- Marinara and Mozzarella – These are layered on top after the breading has baked to a crispy golden brown. I suggest using shredded mozzarella and avoiding fresh mozzarella. The extra moisture in fresh mozzarella can make the breading soggy.
How to Make Crispy Zucchini Parmesan
This easy dish requires bowls for breading and a baking sheet that has been lightly greased with a spray of cooking oil. Here is a step-by-step guide.
Bread zucchini slices
While the oven preheats to 400 degrees F, set up your breading station. In one bowl, beat your eggs. In a second bowl, combine breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, garlic salt, and paprika. Stir mixture to combine.
Dip each sliced zucchini round into the beaten egg, then into the breadcrumb mixture. I find it easiest to work with a “wet” hand for the egg step and a “dry” hand for the breadcrumb step. Once covered, place the breaded zucchini on the lightly greased baking sheet. Keep them in a single layer, allowing for a little room for each so that they crisp up.
Bake breaded zucchini
Lightly spray the breaded zucchini with cooking oil, then place in the oven to bake for 10 minutes. After 10 minutes, flip and continue baking for another 5-10 minutes or until golden brown.
Add the marinara and mozzarella
Lightly spoon the marinara onto the zucchini, then top each with shredded mozzarella. Place the pan back in the oven and bake 5-10 minutes until the cheese is melted and begun to brown. Garnish with fresh basil, parmesan and red pepper flakes.
What to serve with Zucchini Parmesan
This dish is light but super flavorful and combines several textures for a wonderful appetizer, light meal, or side dish. For a fantastic vegetarian meal, pair this recipe with garlic gnocchi, a tomato and avocado salad, and maybe even baked mushrooms if you want to bulk it up. This would be great with meatballs, stuffed mushrooms, or smashed brussels sprouts, too.
Storage and Reheating Instructions
These are best fresh because the breading starts to lose crispiness as it cools and the marinara starts soaking in. Leftovers can be stored in an airtight container in the fridge up to 4 days. If you need to stack them, place a piece of parchment paper or paper towels between each layer to try to keep the breading as crispy as possible.
If you want to meal prep these, I would recommend baking the breaded zucchini, allowing it to cool completely, store it in a container with paper towels, then reheating and adding the marinara and cheese later when you’re ready to eat.
More zucchini recipes
- Zucchini Fritters
- Crispy Zucchini Chips
- Keto Zucchini Fries
- Cheesy Zucchini Casserole
- Air Fryer Zucchini with Parmesan
Get the Recipe: Zucchini Parmesan Bites
Ingredients
- 3 medium zucchini, cut into 1/2-inch thick slices
- 2 eggs, beaten
- 1½ cups panko breadcrumbs, I used gluten-free
- ¾ cup grated parmesan cheese
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 1 cup marinara
- 1½ cup shredded mozzarella
Equipment
Instructions
- Preheat oven to 400 degrees F.
- Set up a breading station:
- Bowl 1: Beaten eggs
- Bowl 2: Panko breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, garlic salt and paprika, stir mixture to combine.
- Dip the sliced zucchini rounds into the beaten egg, then the breadcrumb mixture.
- Place the breaded zucchini on a lightly greased baking sheet in a single layer. Lightly spray with cooking oil.
- Bake for 10 minutes, flip and bake for another 5-10 minutes until golden brown and have a crisp exterior. (cooking time will vary depending on the thickness).
- Lightly spoon the marinara and top with mozzarella. Place the pan back in the oven and bake 5-10 minutes until the cheese is melted and begun to brown.
- Garnish with fresh basil, parmesan and red pepper flakes.
Notes
- If your zucchini are on the smaller side, consider using 4 instead of 3.
- If making more than you plan to eat in one sitting, leave off the marinara and mozzarella. When ready to eat again, reheat the crispy zucchini parmesan, top with marinara and cheese, then return to the oven until cheese is melted.
- Nutrition values are calculated assuming all breading and egg is used. There will most likely be some left over, so consider those details an overestimation.
