Zucchini Parmesan (VIDEO)

Zucchini Parmesan recipe using fresh zucchini slices, fried in a Parmesan breading, and then baked with pasta sauce and mozzarella cheese!

There is no limit to my love of zucchini this time of the year! I just love how this vegetable soaks up whatever flavors you’re cooking with. This Zucchini Parmesan recipe is absolutely perfect as a side dish if company is coming, or a full meal for the family!

I used to really hate frying things because of how messy it can be. This particular recipe, even though it involves frying, isn’t nearly as messy or intimidating! While it does take time to fry each slice, it will be well worth the flavor in the end – I promise!

Can I skip the frying step in this recipe?

No, you’ll want to search for a baked zucchini Parmesan recipe instead – it will involve a slightly different prep method and different baking temp and cook time.

Can I use yellow squash instead of zucchini?

Absolutely! A combination of both would make this recipe really beautiful!

How to make zucchini parmesan:

In a small bowl, stir together the breadcrumbs, Parmesan cheese, and garlic powder.

Dip zucchini slices in beaten egg, then dredge in breadcrumb mixture, then fry in olive oil until golden.

Transfer slices to a 9 x 13 inch baking dish.

Pour pasta sauce over slices and sprinkle with mozzarella cheese before baking.

Can this recipe be frozen?

Yes! After sprinkling with the mozzarella, cover tightly and freeze. Then thaw in the fridge and bake as usual.

Does zucchini taste like cucumber?

Not at all! While the look very similar, the flavors are very, very different. Zucchini has a mild flavor, most similar to eggplant – very delicious!

Favorite zucchini recipes:

• Zucchini Soup
• Blueberry Zucchini Bread
• Cheesy Meatball Stuffed Zucchini
• Zucchini Fritters

If you liked this Zucchini Parmesan recipe, leave a rating and a comment below this post!

Zucchini Parmesan

Zucchini Parmesan recipe using fresh zucchini slices, fried in Parmesan breadcrumbs, and topped with pasta sauce and mozzarella cheese.

2 from 5 votes

Print Pin Rate

Prep Time: 25 minutes minutes

Cook Time: 10 minutes minutes

Servings: 6 servings

Calories: 302kcal

Author: Kelly Miller

Ingredients

• ▢ 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

Instructions

• 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.

Video

Nutrition

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

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