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Zucchini Parmesan

Zucchini Parmesan

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Summer is near, if not hear! Summertime always brings plenty of Zucchini.

 I actually use so much zucchini year round that I  should have a whole section devoted to it on the blog- maybe I’ll call it  Zucchini-tini 🙂  

One of my favorites to make in Summer , when Zucchini is in abundance , is this 

Zucchini Parmesan.

I love this breadcrumb free Zucchini dish.  In my opinion, it is lighter than a traditional Parmesan baked dish. The zucchini  is coated in a light egg wash and then baked (not fried) in the oven to crisp prior to layering.  

Although it has a few steps, this Zucchini Parmesan Is a must try this summer and a perfect side dish for any summer buffet. or BBQ.


Here’s what I do:

1. Wash and dry your Zucchini.  I used large zucchini.  Lay zucchini flat  and slice off the top layer,  to create a stable bottom. While still on its side, take a knife and make thin slices across the zucchini – use the photo below as a guide for thickness – I would say it is about an 1/8″ thick.  Repeat the slicing process until all zucchini are sliced.


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2. Then create an egg wash with the eggs, Parmesan cheese and a few tablespoons of water, mix well.  In another dish put the flour and salt and pepper for seasoning.  Dredge each zucchini strip into the flour and then egg wash.  Place each zucchini strip on a well oiled baking sheet (you will need 2 large baking sheets). It’s okay to lay zucchini close together, just not overlapping.  You may need to bake in 3 batches.


3.When finished place the pans into a pre-heated oven.  My oven was on 450 degrees F (on convection Roast). In the past I would fry the zucchini strips in oil but in an effort to try and make this a little healthier, I opted to bake the slices instead.  Please note the pan should be well greased and the oven should be really hot.  Give the zucchini a good 15 minutes to bake (or until golden brown -see  photo below).  Using  spatula, carefully remove the slices from the pan and allow them to drain on a dish with paper towel.  

NOTE: If you don’t cover the bottom of the pan enough the zucchini will sitck.


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4.Have your basic tomato sauce, Parmesan cheese and mozzarella cheese ready to go.  Grate about 8 oz of  Mozarella cheese for in between the layers. Take a ladle of sauce and pour it into a 9×13 baking dish.  You want enough sauce to cover the bottom ,remove any large pieces of herbs to prevent burning while cooking.  I also like to add a little water to the bottom of the pan as well.  A few tablespoons is usually enough. Begin layering the zucchini (as shown) across the pan, filling in any gaps.  Then add a handful of Parmesan cheese, sprinkling all over the first layer, and the same amount of shredded mozzarella.  Then again ladle enough sauce to cover the zucchini.  Use the back of a spoon to spread out your sauce if necessary.  You want to cover as many pieces as possible without over saturating.  Repeat these steps for each layer until you reach the top. I usually yield about 4 layers.  On the final layer, just put grated Parmesan cheese and sauce.  Using a knife, facing down between the zucchini and the sides of the pan, push knife up and down along sides of the  entire dish.  This helps separate the zucchini from the side and of the baking dish.   Cover the dish with aluminum foil and place in a hot oven of 350 degrees F – middle rack.  I usually cook mine for 45 minutes, it should be just about bubbling on the bottom.

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 5. Remove foil, scrape down the sides of the dish again with a knife  and then add sliced mozzarella over the top of the zucchini.  Cover the top layer with cheese and then place back into the oven, uncovered, for about another 15-20 minutes, middle rack, until the cheese starts to bubble and brown.  Remove from oven and let sit.  DO NOT SLICE TOO HOT OR IT MAY FALL APART!

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6. When cooled plate and serve. Let zucchini cool and settle or it will be too loose to cut into.  Or cut into squares and place on a buffet table!

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Zucchini Parmesan

Layers of baked zucchini, with tomato sauce, Parmesan and Mozzarella cheeses.
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings 16


  • 3 Large Zucchini
  • 8 Cups of basic tomato sauce*
  • 16 oz mozzarella cheese divided
  • 1-2 Cups of Parmesan Cheese grated
  • 5 eggs
  • 1 Cup of olive oil
  • 2 Cups flour
  • salt and pepper to taste
  • 9 x13 baking dish
  • 2 Large baking pans cookie sheets


  • Pre-heat oven to 450 degrees F
  • Clean Zucchini and dry. Lay zucchini on side and slice off a small layer acrross to create a flat bottom. Slice all zucchini into 1/8" pieces across (lengthwise). In two separate bowls add flour to one (season with salt and pepper). In the other bowl, crack 5 eggs, add a handful of grated Parmesan cheese, and a few tablespoons of water and mix well.
  • Add a 1/4 cup of oil to each baking pan, making sure it is fully coated.
  • Begin lightly coating each zucchini slice in flour and then the egg wash. Then placing onto oiled baking sheets. Place baked zucchini on a dish with paper towel until ready to layer.
  • Shred about 1 cup of mozzarella. With the remaining mozzarella cheese slice about 14 pieces of cheese and put aside for later. Wrap any leftover cheese for another use,
  • Warm up your sauce, and line up your parmesan cheese and shredded mozzarella
  • Using a ladle (I would say about a cups worth) cover the bottom of baking dish. Adding a few tablespoons of water to thin out the sauce a little. Layer the zucchini on the bottom of the dish and then sprinkle with 1 handfull each of parmesan cheese and shredded mozzarella. Then cover with about a cup of sauce (use a little more if necesssary). Spreading out the sauce with the back of a spoon. Repeat this until you reach the top of the baking dish. Sprinkle the final layer with parmesan cheese only and then a cup or so of sauce. Spread out sauce with a spoon. In an up and down motion, using a knife, go around the sides of the entire baking dish. Tightly cover with foil, place baking dish on the middle rack in a pre-heated 350 degree F oven.
  • Bake 45 minutes, then remove pan from oven, remove foil, scrape down the sides of the dish again. Then add the sliced mozzarella cheese on the top layer, covering most of the top layer. Carefully place back into the oven, on the middle/top rack, uncovered. Continue to bake another 15-20 minutes or until the cheese begins to brown and bubble. Remove from the oven and let sit for a while to cool before cutting into.


If using the 9x13 pan this shield about 16 square slices.
I have never bought jarred sauce so i dont know how many ounces there would be - when making this dish I use about 64 ozs of homemade basic tomato sauce. Which is about 8 cups. You probably wont need that much but I like to have extra just in case.
Tried this recipe?Let us know how it was!





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