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Zucchini parmesan in a white baking dish casserole

Zucchini Parmesan

Zucchini Parmesan recipe using fresh zucchini slices, fried in Parmesan breadcrumbs, and topped with pasta sauce and mozzarella cheese.
Prep Time 25 minutes
Cook Time 10 minutes
Servings 6 servings
Calories 302kcal


  • 1 cup Panko bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 1/4 cup olive oil plus more as needed
  • 2 medium zucchini sliced
  • 2 eggs beaten
  • 2 cups pasta sauce
  • 2 cups shredded mozzarella cheese


  • In a small bowl, stir together breadcrumbs, Parmesan, and garlic powder.
  • Heat olive oil over medium heat in a large skillet.
  • One at a time, dip zucchini slices in egg, then dredge in breadcrumb mixture, then add to skillet.
  • Do not add more than a single layer of zucchini slices at a time.
  • Fry slices in batches, flipping once, until breading is golden.
  • Transfer slices, layering as needed, to a 9 x 13 inch baking dish.
  • Top slices with pasta sauce and mozzarella.
  • Bake at 400 degrees for 10 minutes or until sauce is heated and cheese is melted.



Calories: 302kcal | Carbohydrates: 15g | Protein: 15g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 88mg | Sodium: 825mg | Potassium: 509mg | Fiber: 2g | Sugar: 6g | Vitamin A: 852IU | Vitamin C: 17mg | Calcium: 282mg | Iron: 2mg