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My Baked Zucchini Parmigiana is a healthier take on the dish since we are baking the zucchini rather than frying it. I also find it’s easier to put together during the week since you can just throw it all on a baking sheet then into the oven to crisp up. The other perk is your house doesn’t smell like fried food for 2 days which is also nice.
Let’s stay connected!
Keep in touch with me on Instagram, TikTok, and Pinterest! Also, if you do make this recipe (or any recipe of mine for that matter) be sure to tag #sammymontgoms so I can see your re-creations!
Looking for more Italian recipes?
Looking for more Italian Classics? I will leave a few personal favourites linked down below:
- Beef Cutlets
- Chicken Parmesan
- Lasagna with Mini Meatballs
- Italian Stuffed Peppers
- Italian Meatball Subs
- Baked Zucchini Parmigiani
- Homemade Pizza Dough
- Minestrone Soup
- Spaghetti & Meatballs
My tips before getting started
Using a wire rack to bake the zucchini is going to avoid the zucchini from becoming watery and soggy. It also helps circulate the heat in the oven, allowing all sides of the zucchini to cook evenly and crisp up.
Be sure to allow the dish to cool down for 15-20 minutes before serving! It will allow for the dish to settle and absorb any liquid that that remains in your baking pan.
Watch the recipe video
Watch the recipe video on Instagram
Baked Zucchini Parm
Equipment
- Large baking sheet
- Oven safe cooling rack
Ingredients
- 2 eggs, mixed
- 5 zucchini, sliced into 1/4 inch pieces
- 5 cups tomato sauce, homemade if you have
- 1 cup seasoned Italian bread crumbs
- 1/4 cup fresh Italian parsley, chopped fine
- 3.5 cups mozzarella, shredded
- 1/4 cup parmesan, grated
- 6 pieces provolone
- Italian seasoning, to taste
- salt, for the zucchini
- cooking spray
- fresh basil, optional
Instructions
- Begin by setting your oven to 400 degrees.
- Wash and dry your zucchini. Slice into 1/4 inch pieces (lengthwise), and season with a nice pinch of salt. Let them sweat for 15-20 minutes to draw out excess moisture.
- In the meantime grab two shallow bowls. Add your eggs to one, mix and set aside.
- To the other, add your breadcrumbs, parmesan cheese and Italian parsley, mix and set aside.
- Blot your zucchini down using a paper town to remove any excess moisture.
- Add your zucchini (one piece at a time), into the egg bath, ensuring all sides are covered. Next, add your zucchini into the breadcrumb mixture, pressing down, ensuring there is a nice even coating on the zucchini. Repeat until all zucchini are done.
- Grab a large baking sheet and place an oven safe cooling rack on the top and spray lightly with a neautral cooking oil.
- Add your zucchini to the rack, shaking off any excess breadcrumbs before you lay them flat.
- Bake for 15-20 minutes; just until they start to get a nice golden color. Remove from the oven and let cool slightly before assembling your dish.
- To a large baking dish, add 1 cup of tomato sauce and spread over the entire bottom.
- Add your zucchini slices in a row, covering the entire base of the pan. Add your tomato sauce, half of your mozzarella, and a pinch of Italian seasoning. Repeat this step, creating one more layer. *We will do 3 layers total*
- For your last layer, after you add the remainder of the tomato sauce, top the dish with your provolone.
- Bake in the oven, uncovered for 15 minutes, or until it starts to bubble.
- For the last 2 minutes of cooking, turn your oven to broil to allow the cheese to get nice and golden brown.
- Let rest for 20 minutes before slicing into pieces.
- Top with fresh basil and enjoy!
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
I loved this!! Already looking forward to tomorrow night’s leftovers!
Hi Charlotte. Thank you for taking the time to leave a comment! I am so glad you enjoyed this recipe!
This was great!
Hi Maura – thank you so so much! So glad you enjoyed it!
Is this dish ok assemble a few hrs in advance prior to baking?
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