Crispy breaded zucchini slices are topped with marinara sauce and melted cheese for a hearty, flavorful dish.
Ingredients
Zucchini: Choose a firm and heavy zucchini squash without blemishes or bruises. There is no need to peel zucchini unless it’s really large—those extra large zucchini from the garden can have tough skin. Breading: The coating adds a crunch and a lot of flavor to this recipe. Cheesy parmesan melts into the Panko for so you can skip the oil and mess of deep-frying. Marinara: If time allows, I love homemade marinara. If using store-bought, this is my favorite brand and I love the fresh flavor. You can substitute any tomato-based pasta sauce. Seasonings: Italian seasoning and zucchini are a perfect pair. Make your own at home or use store-bought. Cheese: I love the cheesy pull of mozzarella! It can be replaced with Muenster, pepper Jack, cheddar, feta crumbles, blue cheese crumbles, or a combination of any shredded cheese.
Variations of Zucchini Parmesan
Use other seasoning blends to change the flavor. Add other veggies like eggplant or even mushrooms. Heat some extra marinara sauce and serve it over pasta.
How to Make Zucchini Parmesan
Serve with additional warmed marinara sauce.
Holly’s and Tricks
Cut the zucchini rounds are ½-inch thick so the crust becomes golden without overcooking the zucchini. Different varieties of zucchini (garden vs. store bought) may need different cooking times. Check them early and adjust as needed.
Leftovers
Keep leftover parmesan zucchini in a covered container in the refrigerator for up to 4 days. Reheat them in an air fryer or under the broiler. Did your family love this Zucchini Parmesan? Leave us a rating and a comment below. © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
