Zucchini Parmesan – My Version
There are days when comfort food just calls your name, and for me, zucchini parmesan is one of those dishes that hits the sweet spot between cozy and nourishing. Think of it as a lighter, veggie-forward twist on the classic eggplant parm—but without all the heaviness. This version is layered with tender zucchini, rich marinara, plenty of Parmesan, and topped with a golden, crispy breadcrumb crust. Honestly, it’s one of those recipes that feels like a weeknight win and a dinner-party dish all at once.
What I love most about this zucchini parmesan is that it highlights zucchini in such a simple but satisfying way. The roasting step brings out its natural sweetness and keeps it from turning watery, while the combination of marinara, Parmesan, and basil gives you all those Italian-inspired comfort food vibes.
Zucchini Parmesan
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Equipment
- Large baking sheet
- 9x9 baking dish
Ingredients
- 4 med zucchini sliced in half, long-way
- 2 cups marinara sauce
- 1 cup Parmesan cheese grated
- 1 handful cherry tomatoes halved
- ¼ cup panko breadcrumbs
- 1 tsp chili flakes
- 2 tbsp olive oil
- fresh basil for garnish
- salt
- pepper
Instructions
- Preheat oven to 400℉. Season zucchini with salt, pepper, chili flakes and olive oil. Bake the zucchini in a large baking sheet at 400° for 15 minutes. This will help draw out some of the moisture.4 med zucchini, 1 tsp chili flakes, 2 tbsp olive oil, salt, pepper
- Transfer the baked zucchini into a 9x9 baking dish - covered with marinara sauce. Next, layer with Parmesan. Then make another layer of zucchini and repeat.2 cups marinara sauce
- Top with Parmesan cheese, fresh cherry tomatoes.1 handful cherry tomatoes
- Bake for 35 minutes at 400℉.
- Remove from the oven and set oven temp to broil. Next, top with bread crumbs and a sprinkle of Parmesan.¼ cup panko breadcrumbs
- Broil for 1-2 minutes. Remove from the oven and sprinkle with fresh basil and serve.fresh basil
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More About This Recipe
Kitchen Tools You’ll Need
- Baking sheet
- 9x9 baking dish
- Sharp knife
- Cutting board
- Mixing spoon
Cooking Tips
- Roast before layering – This step is key to avoiding soggy zucchini. Don’t skip it!
- Use good marinara – A high-quality marinara makes all the difference here. If you have time, try making your own.
- Make it heartier – Want extra protein? Add a layer of cooked ground turkey or Italian sausage between the zucchini layers.
- Serve with sides – Pair this with a simple green salad and some crusty bread, and you’ve got dinner done.
Health Benefits (Especially for Women Over 50)
Zucchini is more than just a versatile veggie—it’s packed with fiber, antioxidants, and vitamin C, which supports skin health and immune function. The Parmesan adds calcium and protein, important for bone health, while the olive oil provides heart-healthy fats. This dish is proof that comfort food can also be good for you.
Final Thoughts
This zucchini parmesan is one of those recipes that feels indulgent while still being light enough to enjoy on a regular basis. It’s comforting, colorful, and perfect for when you want Italian flavors without the heaviness of pasta or fried dishes.
Have you tried zucchini parmesan before? I’d love to hear if you make this version or put your own spin on it—drop me a comment and let’s swap ideas!