Layered Zucchini Parmesan with Video

Recipe By Tessa Arias
  |  
May 21st, 2014

Layered Zucchini Parmesan is a popular simple vegetarian dish full of flavor and crispy, cheesy texture. Serve this favorite as a main dish or side dish!

Yield: 2 to 4 servings

Prep Time: 20 minutes

Cook: 40 minutes

Tessa's Recipe Rundown...

Taste: There’s a reason this has been one of the most popular recipes on my site – it’s ridiculously tasty yet simple.
Texture: The crisp, crunchy zucchini paired with the thick marinara sauce and melted cheese is out of control.
Ease: Easy! There are basically two parts to this recipe, and both are very straightforward.
Appearance: Who wouldn’t want cheesy disks of golden brown zucchini with bright red marinara sauce on their table?
Pros: Simple, tasty, meatless option. Pretty healthy too!
Cons: None!
Would I make this again? This recipe was originally published in 2010 and I’ve made it quite a few time since then.

Layered Zucchini Parmesan

I can’t believe we’re already more than halfway through May. I was looking at the calendar and realized that it’s been a year now since I graduated culinary school! Craziness. Last April I also celebrated five years of blogging. FIVE! That’s even crazier. I’ve shared hundreds of recipes throughout the years, and this Layered Zucchini Parmesan has been a reader favorite. It was originally published in 2010, which was before anyone was really on Pinterest. Since then it’s received over 170,000 pins so I thought I’d updated the recipe with a new post and video. Check it out!

Although I’ve been blogging for over five years, it was only last fall that I started blogging full-time. I now have more time to create quality content (like videos!) to share with all of you. There’s nothing better than receiving a comment, email, Tweet, or Facebook post from you telling me that you made a recipe and loved it. That’s why I do this! I recently created a new email for you to send requests to. Feel free to email [email protected] with ANY recipe, video, or post requests. I would love to know what YOU want to see. I’m here to make your life a little more delicious!

 

How to make
Layered Zucchini Parmesan

Yield: 2 to 4 servings
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Layered Zucchini Parmesan is a popular simple vegetarian dish full of flavor and crispy, cheesy texture. Serve this favorite as a main dish or side dish!

Ingredients

  • 3 large zucchini, sliced into 1/3-inch coins
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup Italian bread crumbs
  • Kosher salt & freshly ground pepper, to taste
  • 1 cup marinara sauce, homemade or bottled
  • 2/3 cup shredded mozzarella cheese

Directions

  1. Preheat the oven to 450°F. Coat a large baking sheet with non-stick cooking spray.
  2. Blot the zucchini coins with paper towels to remove excess moisture. Place the zucchini in a medium bowl and drizzle with olive oil, turning to coat each piece. In a separate bowl, combine the Parmesan, bread crumbs, salt, and pepper.
  3. Dip each zucchini coin into the Parmesan mixture, turning to coat and pressing the breading slightly to ensure it sticks. Place breaded zucchini coins in one even layer on the prepared baking sheet. Bake for 25 minutes or until browned and crisp.
  4. Reduce the oven temperature to 400°F. Coat the bottom of a small baking dish with the marinara sauce. Layer one third of the crisp zucchini coins over marinara, overlapping if necessary. Sprinkle zucchini layer with mozzarella. Repeat the layers 3 times (or until the zucchini is gone, depending on the size of your baking dish) ending with a sprinkling of cheese.
  5. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling. Cool for 5 minutes before serving.
Course: Main Course
Cuisine: Italian

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Chloe @ foodlikecake — May 21, 2014 at 3:30 am

    This looks so good!!

  2. #
    Taylor @ Food Faith Fitness — May 21, 2014 at 3:35 am

    Zucchini is my total favorite, so I am ALL over this dish! I can’t believe you have been blogging SO long, that is so awesome! I just hit 1 year…I hope I’m still rocking it out like you in the future! Pinned! 🙂

    • #
      Tessa — May 22, 2014 at 10:39 am

      I know it’s absolute insanity! Congrats on hitting 1 year!

  3. #
    Gaby — May 21, 2014 at 8:08 am

    Wish I had this for lunch today, so delicious!

  4. #
    Jacki @ Two Forks One Love — May 21, 2014 at 12:28 pm

    I recently made a gluten-free version very similar to this (http://twoforksonelove.com/baked-zucchini-casserole/). I wonder how it would work with panko instead of regular bread crumbs.

    • #
      Tessa — May 22, 2014 at 10:39 am

      Love your GF version! I’m sure panko would work fabulously.

  5. #
    Amanda — May 22, 2014 at 7:55 am

    Love the video, you did a great job!

    • #
      Tessa — May 22, 2014 at 10:36 am

      Thanks so much Amanda!!

  6. #
    Crystinna — May 22, 2014 at 10:21 am

    I know you create beauty posts from time to time but I was wondering if you would sometimes do a post on the tops you wear in the video entries? Love them : ) Definitely trying the new method as well, I always get frustrated with soggy casseroles, bleh.

    • #
      Tessa — May 22, 2014 at 10:36 am

      Thanks for the suggestion!! If you ever want to know where a top is from feel free to ask 🙂

  7. #
    Crystinna — May 22, 2014 at 8:51 pm

    Glad you are willing share the insight 🙂 it remember one patterned lilac colored top I loved, where can I get it? Slightly loving lilac for summer.

    • #
      Tessa — May 24, 2014 at 1:53 pm

      Do you remember which video? Sounds like quite a few shirts I have!

  8. #
    Crystinna — May 27, 2014 at 12:43 pm

    I’m thinking of the top from the “Making Challah Bread.” Hopefully the store still has it since it’s summer now. Such a bummer when that happens.

    • #
      Tessa — May 28, 2014 at 9:02 pm

      Ah shoot, that top was from Target and it’s long gone. A huge bummer.

  9. #
    Conosha — June 13, 2014 at 1:09 pm

    I tried this today and Deeelicious!! Thank you!

  10. #
    Judy — June 14, 2014 at 8:16 am

    I need the nutritional information for this recipe. I cook for a type 1 diabetic. Thanks!

    • #
      Tessa — June 14, 2014 at 7:22 pm

      Hi! I don’t provide nutrition info but feel free to input this recipe into one of the many nutrition calculators available on the web. Hope you enjoy!

  11. #
    Esh — April 23, 2015 at 3:03 pm

    Great recipe! But please note that parmesan cheese isn’t suitable for vegetarians, could you prove an alternative for this?

    Thank you! I will be trying this out soon and have just prepared my dough for your mozzarella rolls-cant wait to try them out!

  12. #
    Renee — May 23, 2015 at 9:41 am

    I loved this dish so very much! My husband and I gobbled it all up! I will make this many times over!!! Very very yummy!

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