Baked Zucchini Parmesan Recipe

4.38 from 16 votes

This post may contain affiliate links. Please read our disclosure policy.

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 farmer’s market fiesta.[/caption]

We can’t get enough summer although we will try to pack in as much of the warm green season as we can. Part of that means enjoying summer recipes like zucchini puffs, zucchini tots, and this zucchini crustless quiche.

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.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

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


What Can I serve with this Zucchini Casserole?

Green salad, like our grilled peach 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

👨‍🍳 Tried this Recipe? Please leave a ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. We love hearing from our readers!
⏩ Stay in touch with us on social media by following us on Facebook, Pinterest, Instagram, and YouTube!
📬Get our Recipes delivered to your inbox for FREE!

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


  • 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


  • 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.


  • 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.


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!
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

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.

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.
Please enable JavaScript in your browser to complete this form.
4.38 from 16 votes (8 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. 5 stars
    I don’t even miss the noodles when I have this for dinner.
    I added some ricotta & mozzarella to this when I prepared.
    Great recipe! Thanks.

  2. This looks great . I found 3 very large zucchini in my garden today and will definitely be making this today. Do you think it will freeze well. Thanks!

    1. Marilynn, I think you will love this use of zucchini. Thanks for reading Platter Talk and be sure and stay touch with us!

  3. Love the way you take photograph. The decoration of this recipe is great, Dan. I love tomato, and will try to make this soon. Thanks for sharing, Dan.

  4. super easy and healthy recipe but unfortunately my son doesn’t like tomato,i wish he loves it so that i can make it for him.
    btw, thanks for sharing this, Dan.

  5. 5 stars
    This is the best zucchini recipe I’ve ever tried; zucchini nirvana! I’ve made it twice in two weeks and still can’t stop thinking about it. With the younger, smaller zucchini, I didn’t get much fluid during the salting, and skipped it the next time with no adverse effects. I was quite generous with the parmesan cheese. The red sauce is definitely worth making and a good way to use up your less than perfect garden tomatoes. Thanks Dan and Scott!

    1. Cari, you’ve made our day and I have to agree that this is a dandy of a zucchini dish. Next season we would love to run into you and your family, at the source of our produce – the EL farmers market! Enjoy the season and thanks again for the kind comments, it’s very nice to hear from you.

    1. Oh, Sylvia…this combo is so wonderful. I hope you try it soon. Thanks for stopping by for some Platter Talk!

  6. I love this alternative to using pasta! This looks really good! I’ll be trying this out as I have some zucchini to use up this week!

    1. Amanda, it’s amazing the carb dishes that can be replace by healthy veggies; I truly don’t miss the carbs in recipes like this. Thank you for stopping by for some Platter Talk!

    1. Becca, this was one of my favorite meals from summer. Thanks so much for stopping by for some Platter Talk. We always love hearing from our readers.