Description
Crispy baked Italian zucchini parmesan features breaded zucchini slices baked to golden perfection, layered with marinara sauce, mozzarella, and Parmesan cheese, then baked again until bubbly and golden. This comforting vegetarian dish offers a flavorful twist on traditional parmigiana using healthy zucchini as the star ingredient.
Ingredients
Scale
Zucchini and Coating
- 3 medium zucchinis, sliced into 1/4-inch rounds
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups Italian-style breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil spray (for coating)
Sauce and Cheese
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare Dredging Stations: In three shallow bowls, arrange the flour, beaten eggs, and breadcrumbs. Mix garlic powder, Italian seasoning, salt, and black pepper into the breadcrumbs for seasoned coating.
- Bread the Zucchini Slices: Coat each zucchini round first in flour, shaking off excess, then dip into beaten eggs, allowing extra egg to drip off. Finally, press into the breadcrumb mixture to coat evenly. Place coated slices on the prepared baking sheets.
- Spray with Olive Oil: Lightly spray the tops of the breaded zucchini slices with olive oil spray to promote browning and crispiness during baking.
- Bake Until Golden and Crisp: Bake for 25-30 minutes or until golden brown, flipping each slice gently halfway through cooking with a spatula for even crispness.
- Lower Oven Temperature and Prep Baking Dish: Reduce oven temperature to 375°F (190°C). Spoon a thin layer of marinara sauce into the bottom of a 9×13-inch baking dish to start layering.
- Layer Zucchini and Cheese: Arrange a layer of baked zucchini slices over the sauce. Add a bit more marinara sauce on top, then sprinkle mozzarella and Parmesan cheeses. Repeat layering, finishing with a generous amount of sauce and cheese on top.
- Bake to Melt Cheese: Bake the assembled dish for 15-20 minutes until the cheese is bubbly and golden brown, signaling it is ready to serve.
- Rest and Garnish: Let the zucchini parmesan rest for 5 minutes after baking to set. Optionally garnish with fresh basil before serving for added color and flavor.
Notes
- For extra crispiness, use Panko breadcrumbs instead of standard Italian-style breadcrumbs.
- If avoiding gluten, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- This recipe can be prepared ahead by baking zucchini slices and assembling later, then finishing the bake before serving.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven for crisp texture.
- Fresh basil garnish is optional but adds wonderful aroma and brightness.
