Ingredients
- 3 large zucchini, sliced into 1/3-inch coins
- 1 tablespoon extra-virgin olive oil
- 1/2 cup parmesan cheese, grated and divided in half
- 1/4 cup Italian bread crumbs
- salt & freshly ground pepper to taste
- 1 cup marinara sauce, homemade or bottled
- 1/2 cup mozzarella cheese, grated
Directions
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1. Preheat oven to 450 degrees F. Coat a large baking sheet with non-stick cooking spray.
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2. Blot zucchini coins with paper towels to remove excess moisture. Place zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine half the parmesan, bread crumbs, salt, and pepper.
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2. Dip each zucchini coin into the parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on prepared baking sheet. Bake for 25 minutes or until browned and crisp.
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3. Reduce the oven temperature to 400 degrees F. Coat the bottom of a small baking dish with marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella and the remaining parmesan. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese.
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4. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.
Delicious!
Excellent! Baking the zucchini prior is the key. I made my own marinara sauce from a recipe on line with crushed chilis and fresh garden basil – worked great. Will definitely make again.
I am going to make this for dinner, thank you! I also absolutely love the layout of your blog and will be coming back for more recipes.
Many blogs ramble on and on, which makes it hard to locate the recipe. (Also I have no interest in Uncle Ed’s 70th party or Suzie’s graduation or whatever they are talking about. Especially when I’m just trying to make dinner) Your short question/answer section provided me with everything I needed to know!! Love it ☺️
Please try to learn spelling basics — “What do I have to “loose” ???
The word is “lose”
Pete, I bet you are a blast a parties.
Really simple and great results
yummy! I couldnt stop eating!
I have made this 3x now and every time we love it more. I give the recipe to everyone because anybody to tries it falls in love. Thank you!
Cultural appropriation? Zucchini alla parmigiana isn’t American.
I made this recipe with a twist. First off I made it gluten free and second I used Red pepper flakes.
I used a sleeper zucchini that grew pretty big in our garden. I sliced the zucchini and removed the seeds from the center. I dipped the zucchini in the egg wash and gluten free italian bread crumbs that I mixed with parmesan cheese and 1/2 cup sgredded mizzerella and 1/2 cup Meunster…the sauce I used was a local to Nebraska “Mr.C’s” also gluten free. I baked the zucchini and while it was baking I browned mild italian sausage and onion in a pan. With the seeds removed the chese created a well and I spooned the sausage and onion into each well. Topped with a slice of Mozzarella and sauce. Mine was two layers of zucchini and I alternated a slice of meunster and sauce then tore mozzerella on top. My husband was thouroughly impressed!!!
Second time making this and it’s delicious. Cut bake on the Parmesan cheese for less salt and used vegan mozzarella cheese.
I made a vegan version with no cheese. I seasoned the breadcrumbs with Italian seasoning and put them on top too! So good!
You neglected to mention what to do with the remaining marinara. I’m assuming you layer it with the mozzarella?
Made this for dinner tonight. I did use the TrishPia tip: TIP: I let the zucchini coins sit with a bit of salt on them for 30 min to “leech” the moisture out of them prior to breading them.OMG Delicious!
Tessa, my family has made a similar but easier version of this recipe for years. My husband and I will eat this for dinner with a salad. Layer the zucchini, sliced onion, moz. Cheese and favorite sauce. Bake in oven at 350 for about one hour or until zucchini become translucent. Delicious and healthy.
I blitzed through this thing and missed a key concept…make sure the coins are 1/3 of an inch thick! I thought mine were thick but I’d say they were probably less than a quarter of an inch thick and those babies shrink right up and burn! Most of mine made it okay, but I just came to say that you should err on the side of having them too thick!
Followed the recipe, but used egg to coat before the breadcrumbs and did the final bake in muffin tons for easier proportion! Very tasty!
Love the idea of baking in muffin tins, thanks for the tip!
Hello,
I have been making a similar dish, but, breaded with flour, eggwash, then italian breadcrumbs for years, with the parmesan, and mozzarella. It absolutely destroys the eggplant, and since the sauce is homemade, from my own tomatoes, it came out a bit tart, even after sugar was added to reduce acidity. For some reason, the zucchini tasted outstanding with the sauce, and since there was an eggwash, it nearly tasted as if there is meat in the dish. I deep fry the medallions twice, to ensure they are crispy after they were taken out, as the medallions became moist on the breading after frying once for 10 minutes. I refryed them in peanut oil, and then layered exactly as described. It was the best dish I have ever made or eaten. UNBELIEVABLE!! A little red wine in the sauce makes it all way better. try it out if you make homemade sauce! It’s outstanding!
Advanced Electronic
I made this tonight, but cooked up the breaded zucchini in a pan with some olive oil. I had some diced tomatoes with onion left over from the turkey meatloaf I made a couple days ago and subbed that for the marinara. It was delicious!
OMG so Delicious!!!!!! My daughter is a nutrition major and made this for us for dinner one night when she was home on brake. I’m making it for dinner tonight! thanks for sharing 🙂
Made for dinner and my daughter and I couldn’t get enough. Will definitely try the salt idea to make them crisper, but it was a delicious way to get our veggies in :o)
this looks delicious… but do you think pre-salting the zucchini to draw out some of moisture would make them crispier? anyway just a thought, I will be trying it… especially if I can get my kids to eat it!
Made this tonite…Fantastic.. I used panko crumbs and a homemade marinara sauce. I will be making this again.
I made this last night for my zucchini hating husband and zucchini risotto, and we both absolutely loved this recipe! It was delicious. 25 mins was perfect to get the zucchini nice and crispy, and I put it back in the oven for about 25 mins (we like our cheese melted but crispy on the edges…I was also busy stirring risotto and couldn't move, haha). I think the only thing I would do differently as a home cook would be to spray the zucchini with EVOO spray for a more even and lighter coating. When I drizzled, the zucchini soaked it up like a sponge and I had to add a little more or pat down the bread crumbs/parm rather firmly to get any to stick.
menoumenoume!
I made this tonight and it was amazing! I do not measure ingredients but I used everything like the recipe says, I cook my zucchini for 25 minutes and then layered an bakes it. This recipe is now a family fav! Thank you for this : )
OH my please stop pinning these delicious recipes.I'm trying to lose weight and ooooooo they look sooooo good!!! Maybe if I cut down on the bread crumb it won't be that bad.
It won't be quite so creamy, but they make pretty yummy skim mozzarella cheeses, too. Just pan-cook the zucchini first, or just roast in the oven without breadcrumbs. Easy-peasy, super healthy!
This is an amazing recipe! I'm recently on a really weird new diet (low-FODMAP) which includes no gluten..so I made this with gluten-free breadcrumbs…and no garlic/onions, so I made homemade marinara. But it was so tasty and healthy. I let the zucchini sit for longer than suggested but good either way. Thanks!!
I made this today and it turned out pretty well…and my husband liked it a lot! I wish they would have turned out just a bit more crispy but perhaps I needed to get more moisture out of the zucchini…putting salt on them is a great idea (per above note) for doing this! Thanks for sharing the recipe…would make it again! 🙂
P.S. 25 minutes is not too long…per earlier notes! I even went with a couple of minutes beyond that…maybe that person sliced their zucchini way too thin!
This was great! TIP: I let the zucchini coins sit with a bit of salt on them for 30 min to “leech” the moisture out of them prior to breading them.
I make a recipe similar to this, but first par boil the zuchinni til tender/crisp….on the less done side. Then saute onion, mushroom and garlic til tender, combine marinara and cheese with zuchinni. Omit EVOO! bake at 350 for 30-45 mins til hot!
I love zucchini. I am going to try this it sounds great and looks very good.
I'm not sure whether coating the zucchini in bread is a stellar move, as far as health goes; it uses a lot of oil and no-so-great bread. I'd like to try this recipe, but I'd cook the zucchini in a skillet while waiting for the oven to heat up, then sprinkle some bread crumbs (ala macaroni and cheese style) over the top to give it a crunch, or just leave them out all together.
25 mins is way to long!!!!!!! My shit was crispy as hell. My oven was a' smokin. I came in from a cigarette and found out I wasn't the only one smokin… They were only in there for 10 mins
Really? This is a recipe trailer trash. Is that really necessary?
Um. People who live in trailers are not all trash. Way to try to state your point and manage to offend an entire group of hard-working, kind people at the same time. Very mature.
I made this tonight and while my kids wouldn't even try it (previous bad food experience with zucchini) it tasted great. A few comments though; important to note that the zucchini reduces in the oven so they should be sliced a little thicker than you'd think, to hold up to the baking & fresh mozzarella tasted amazing vs. grated …just in the way it melted (it was salted too). Great flavors, thank you for posting this
Looks wonderful. I'm going to try this as soon as I can get to the store to get some zucchini, love zucchini!
Oh my gosh, just made this for dinner, so amazing! I will for sure have to double it next time, so much goodness! Thanks again for the great recipe!
Yum, this sounds so tasty! Going to try it out tonight! Thanks for the fab recipe!
Looks very yummy. I'm a cheese fanatic so I'll have to put extra on mine when I make this recipe 🙂
This was delicious! I made it tonight, and it got rave reviews from my husband (and me, too). Really delicious. Thanks for the recipe. I didn't “drain” the zucchini, and I was pleased with the texture. Thanks for the recipe!!
Rebekah- For crisper zucchini I would recommend (if you have the time) letting the zucchini “drain” by placing the coins on a cooling rack, sprinkle both sides with coarse salt and let it sit for at least 20 minutes. This will draw out the excess moisture. Then rinse the zucchini to remove excess salt, making sure to pat completely dry with paper towels. Another method you could use for a crisper texture is to forgo the oven “frying” and saute the breaded zucchini in olive oil (like you would a breaded chicken breast). Hope that helps!
Hi Tessa! I made my version of this recipe the other night (adding ground turkey to the marinara sauce), and it was great! The only thing I didn't like was the texture of the zucchini- it was sort of mushy. Any suggestions for next time?
mmmm, I'm making this tonight! 🙂
Now I know how to use up the last of the zucchini!
Great way to enjoy zucchini!
oh wonderfully simply but such wonderful flavors! perfect way for me to use up my zucchini!
yummmmmmmmmmmmmmmmmmmmm
That looks divine! Thanks for sharing.
I love zucchini, this dish looks fabulous!
Wow, that looks delicious! I will definitely be trying this. 🙂
I haven't made chicken or eggplant parm in forever. I love the new take using the zucchini! Sounds delish!
I like that this is a spin on an eggplant parm! It looks really good!