Baked Zucchini Parmesan Recipe

4.38 from 16 votes

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Zucchini Parmesan is a gift from summer as well as a healthy meal that your whole family will enjoy. This is one of our most popular zucchini recipes, for obvious reasons!

Farmers market-fresh produce make up this meal that is ultimately finished by a slow-cooked tomato sauce from the farmer’s garden to your kitchen table. Not only is it delicious, it’s one of our favorite Italian dishes.

Pan of baked zucchini casserole

This Baked Zucchini Parmesan is a farmers market fiesta.[/caption]

Jump to:

We can’t get enough summer although we will try to pack in as much of the warm green season as we can.

It’s been a superb summer here in Wisconsin with lots of sun-filled days together with just enough rain and humidity to make anything that grows in soil thrive to its fullest.

Although I love eggplant recipes, although many people are not fans of eggplant.

Fresh famer's market produce.
Produce from our Favorite Farmers Market

What is this?

Why use eggplant when you can use zucchini for this classic Italian recipe?

Our zucchini parmesan is the perfect use of this summer’s harvest of all that zucchini that everyone and their sister is trying to get rid of!

This zucchini casserole starts by making a simple but really good tomato sauce, and it’s all from fresh ingredients.

Pot of slow cooked homemade marinara sauce.

Slow Cooked Tomato Sauce

One of the occupational hazards of running a food site is to sample and subsequently eat every single recipe that we feature.

This may not sound like a problem to you, but if you had gained 30 pounds in the past few years as I have done, you might have a better idea of what I’m talking about.

For this reason, I am trying to focus a bit more on healthy foods and substituting carb-ridden foods like pasta for things like whole grains and fresh vegetables.

This zucchini parmigiana by and large does exactly that.

slices of zucchini in a pan.
Layering the zucchini

This baked zucchini uses layers of fresh zucchini, instead of pasta.[/caption]

How to make it

  • Slice a long zucchini into 1/4 inch slices. Then, sprinkle liberally with kosher salt and allow to drain for at least 30 minutes in a colander that is placed in your sink.
  • Briefly rinse the salt off of drained zucchini then pat dry with a paper towel. Brush each slice of zucchini with olive oil and then season with salt, pepper, and a pinch of crushed red peppers.
  • Next, lay the zucchini in a single layer on a baking sheet lined with parchment paper, and place in a hot oven to roast for about ten minutes or until fork-tender and lightly brown.

Roast the zucchini strips until fork tender and lightly brown.

  • Once the zucchini are roasted, scoop a ladle of sauce and spread it across the bottom of a lasagna pan.
  • Place a layer of zucchini in the pan, cover with sauce and then sprinkle with freshly grated Parmesan cheese.
  • Repeat this process to finally end up with three layers. On the top layer, spread with sauce, more Parmesan, and then bake for 45 minutes at 350℉.
  • Remove from oven, garnish with fresh cut basil, more Parmesan, and allow to set for 5 minutes before serving.

We suggest a mellow Italian red wine with this Montepulciano d’Abruzzo is one of our favorites and can be found for about $20 almost anywhere.

 Try this Zucchini Parmesan Soon

This easy zucchini recipe can be made any time of the year, but late summer and fall are when you can find fresh zucchini at any produce stand, farmers market, or better yet in your garden.

Casserole dish of baked zucchini with parmesan cheese

It’s a fresh, delicious, and healthy meal that you will make again and again — wishing you and yours a delicious season, whenever it is that you may be reading this.

Thanks for checking out our site, it means the world to us.

Dan from Platter Talk standing in the kitchen.
Dan

Zucchini parmigiana is a healthy, low-carb zucchini recipe.


FAQ

What Can I serve with this Zucchini Casserole?

Green salad, garlic bread, and a light bottle of red vino all pair well with this.

Can you Freeze Zuccchini Parmesna?

Yes, you can freeze this baked zucchini.

  • Allow it to cool completley.
  • Use plastic kitchen wrap and wrap it air-tight.
  • Freeze for up to 3 months and allow it to defrost in refridgerater overnight, when ready to use.

 

Our Favorite Zucchini Recipes

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Zucchini Parmesan with Homemade Tomato Sauce

4.38 from 16 votes
This zucchini parmigiana is adapted from Martha Rose Shulman via the New York Times. Try this zuccchini casserloe today!N
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
Yield: 6 servings

Ingredients 

  • 4 cups Homemade Tomato Sauce
  • 1-2 lbs zucchini, use long ones if available.
  • Olive oil
  • Salt and pepper
  • Crushed red pepper flakes
  • 1 cup grated Parmesan Cheese

Instructions 

  • Preheat oven to 450 ℉.
  • Slice Zucchini into 1/4 inch strips and then place in a colander or in a clean sink and sprinkle generously with kosher salt. Allow the zucchini to drain for at least 30 minutes. Next, rinse off zucchini briefly then pat dry with paper towels.
  • Place zucchini on a baking sheet that has been lined parchment paper and then brush each strip with olive oil, season with salt and pepper. Sprinkle a pinch of crushed red pepper flakes over each strip. Place in hot oven and then roast until fork tender and lightly browned, abut 10 to 15 minutes. Remove from oven and reduce heat to 400℉
  • Using a rectangular lasagna-style pan or deep casserole baking dish, evenly distribute about 1 cup of tomato sauce in bottom of pan.
  • Place one layer of zucchini strips in pan and then top with a cup of tomato sauce and sprinkle with Parmesan cheese.
  • Repeat this process for a total of three layers and then bake for 30 to 45 minutes until brown and bubbly on top.
  • Remove from oven and then garnish with optional fresh basil and additional Parmesan cheese. Allow to set 5 to 10 minutes before serving.

Notes

  • Be sure to salt the zucchini strips and allow them to drain for at least 30 minutes.  It is ok to briefly rinser them after they drain, to remove the salt.  Blot each strip dry with a paper towel.
 
  • You can use yellow squash for this recipe as well.

Nutrition

Calories: 144kcal, Carbohydrates: 11g, Protein: 8g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 14mg, Sodium: 574mg, Potassium: 484mg, Fiber: 3g, Sugar: 8g, Vitamin A: 795IU, Vitamin C: 17.6mg, Calcium: 224mg, Iron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Entree
Cuisine: Italian
Tried this recipe?Mention @plattertalk or tag #plattertalk!
 

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Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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37 Comments

    1. Elizabeth, we love to share our food; stop by any ole’ time and thanks for leaving such great comments on Platter Talk.

  1. This looks delicious! Vegetarian, so it’s perfect for me! And I’ve been trying to cup back on some carbs so that rocks too. I can’t wait to make this. Yum!

    1. Debra, I hope you give this zucchini recipe a try; I know you will love it! Thanks for stopping by Platter Talk!

  2. I’d love a plate of this for dinner! We make something similar with eggplant, but don’t bake it. And, I know how hard it is to keep the pounds off while food blogging…:)

    1. Thanks so much Andrea; hopefully we can come up with some more good food ideas to help with the never ending battle of the bulge that I seem to have. We really appreciate you stopping by and leaving a comment on Platter Talk!

  3. 5 stars
    What a lovely way to make the most of fresh zucchini. Your Baked Zucchini Parmesan looks delicious – love the wonderful homemade tomato sauce too. There’s nothing like homemade tomato sauce! Stumbled and yummed. Will pin too!

    1. April! It’s been so long since we have heard from you and so great to read your comments here on Platter Talk. This zucchini is definitely worth trying soon; thanks so much for dropping by!

  4. Umm, yeah…… So confession time, I’m a zucchini freak!! This is everything my like zucchini loving heart desires. Carb free with cheese!!!

  5. I love Italian food and carbs way too much, so I’m happy to have a carb-free option to satisfy my cravings. This looks delicious!

  6. I love fresh produce 😀 especially from my backyard. I must give this a go as soon as the thermometer goes up a notch :D.
    Thank you for sharing .