Baked Zucchini Parm

A close-up of a baked dish featuring layered pieces of eggplant parmesan topped with melted cheese and garnished with fresh basil leaves. A slice is being lifted with a spatula from the white baking dish. A striped cloth is visible in the background.

4.34 from 3 votes

My Baked Zucchini Parm is a healthier take on the dish since we are baking the breaded zucchini rather than frying it. This one comes together fairly quickly and is perfect for a meatless Monday. Feel free to add spinach or eggplant to the recipe; I have done both and they work great! I hope you love this one.

Prep Time25

Cook Time15

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: 20 minute dinners, 20 minute recipes, baked vegetables, date night dinners, zucchini, zucchini parm, zucchini parmesan

Servings:

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

This dish is best served at a little warmer than room temperature in my opinion! You really want to allow this dish to cool down before cutting into it. It will give the dish the opportunity to settle, which will ensure it doesn't become too watery.

Nutrition