This Baked Zucchini Parmesan is my go-to for a delicious, lighter take on a classic comfort food. Layers of tender zucchini, savory marinara, and gooey cheese come together in a dish that’s simple enough for any weeknight but impressive enough for company. You’ll love how easy it is to make and how wonderfully satisfying it tastes.
Key Ingredients & Substitutions
- Zucchini: Fresh and firm is best. Yellow squash can be substituted.
- Marinara Sauce: Use your favorite store-bought or homemade.
- Parmesan Cheese: Grated or shredded. Pecorino Romano works too.
- Mozzarella Cheese: Low-moisture, part-skim block mozzarella is ideal for melting.
- Breadcrumbs: Panko or regular breadcrumbs are fine. For gluten-free, use GF breadcrumbs.
Ingredients
Main:
- 4 medium zucchini, about 1.5 lbs
- 24 oz marinara sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs
- 1 large egg
- ¼ cup all-purpose flour
Spices & Other:
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh basil for garnish (optional)
How Much Time Will You Need?
- Total Time: 50 minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Servings: 4
- Calories per serving: Approximately 320 calories
- Tools Needed: Large baking dish (9×13 inch), shallow dishes for breading, mixing bowls.
Step-by-Step Instructions
1. Prepare the Zucchini
Wash and trim the ends of your zucchini. Slice them into ¼-inch thick rounds. Lay the slices on paper towels and sprinkle lightly with salt to draw out excess moisture. Let them sit for about 10 minutes, then pat them dry with more paper towels.
2. Bread the Zucchini
Set up three shallow dishes: one with flour, one with the beaten egg, and one with breadcrumbs mixed with Parmesan cheese, oregano, garlic powder, salt, and pepper. Dredge each zucchini slice in flour, then dip in egg, and finally coat evenly with the breadcrumb mixture.
3. Brown the Zucchini
Heat olive oil in a large skillet over medium heat. Working in batches, add the breaded zucchini slices and cook for 2-3 minutes per side, until lightly golden brown. This step helps ensure the zucchini doesn’t get soggy in the oven.
4. Assemble the Baked Zucchini Parmesan
Spread a thin layer of marinara sauce on the bottom of a 9×13 inch baking dish. Arrange a single layer of browned zucchini slices over the sauce. Top with a sprinkle of mozzarella cheese, then another layer of marinara sauce. Repeat the layers, ending with a generous topping of marinara and both cheeses.
5. Bake and Serve
Bake the Baked Zucchini Parmesan in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Storage Instructions
Store leftover Baked Zucchini Parmesan in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or cover and bake in a 350°F (175°C) oven until heated through.
Frequently Asked Questions (FAQ)
Q: Can I skip browning the zucchini?
A: Browning helps prevent a watery dish and adds flavor. You can skip it, but the texture might be softer.
Q: Can I make this dish ahead of time?
A: Yes, you can assemble the dish a day in advance and store it covered in the refrigerator. Add about 10-15 minutes to the baking time if baking from cold.
Q: Is Baked Zucchini Parmesan freezer-friendly?
A: It can be frozen, but the zucchini’s texture might change upon thawing. Freeze assembled and unbaked for best results.
Q: What can I serve with Baked Zucchini Parmesan?
A: It pairs wonderfully with a simple green salad, crusty bread, or a side of pasta.
Q: How do I prevent the zucchini from getting soggy?
A: Salting and patting dry the zucchini before breading, and then lightly browning them, are key steps to prevent sogginess.