Baked Zucchini Parmesan – Crispy, Cheesy & Easy

If you’re craving something crunchy, cheesy, and lighter than fried, this Baked Zucchini Parmesan hits the spot. It delivers all the comfort of a classic Parmesan dish without the grease or fuss. The zucchini turns tender on the inside with a golden, crackly coating on the outside.

It’s satisfying enough for a main dish and perfect as a side or appetizer. Simple ingredients, quick prep, and big flavor—this one’s a keeper.

What Makes This Special

This recipe keeps the spirit of chicken or eggplant Parmesan but swaps in zucchini for a fresh, veggie-forward twist. Instead of frying, you’ll bake the slices until crisp, then finish with marinara and melty cheese.

The result is lighter, cleaner, and still deeply comforting. It’s also flexible—great for meal prep, easy to scale, and delicious with store-bought or homemade sauce.

Ingredients

• 3 medium zucchini (about 1.5–2 lbs), ends trimmed, sliced into 1/2-inch rounds
• 1 teaspoon kosher salt, plus more to taste
• 2 large eggs
• 2 tablespoons milk or water
• 3/4 cup all-purpose flour (or almond flour for a grain-free option)
• 1 cup Italian-style breadcrumbs (or panko for extra crunch)
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano (or Italian seasoning)
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, plus more for drizzling
• 1–1 1/2 cups marinara sauce (store-bought or homemade)
• 1 cup shredded mozzarella (low-moisture melts and browns well)
• Fresh basil, torn, for garnish (optional)
• Red pepper flakes, for serving (optional)

Instructions

1. Prep the zucchini: Slice zucchini into 1/2-inch rounds. Lay them on a baking sheet or clean towel and sprinkle with 1 teaspoon salt.

   Let sit for 10–15 minutes to draw out moisture, then pat dry on both sides.

2. Preheat the oven: Heat to 425°F (220°C). Line two baking sheets with parchment paper and lightly brush or spray with olive oil.
3. Set up dredging stations: Place flour in a shallow bowl. In a second bowl, whisk eggs with milk.

   In a third, combine breadcrumbs, Parmesan, garlic powder, oregano, black pepper, and 2 tablespoons olive oil until evenly moistened.

4. Coat the zucchini: Dredge each slice in flour (shake off excess), dip in egg, then press into the breadcrumb mixture to coat well. Arrange in a single layer on the prepared sheets. Don’t crowd the slices—space helps them crisp.
5. Bake until golden: Bake for 12–15 minutes, flip, then bake another 8–10 minutes until browned and crisp on both sides.
6. Add sauce and cheese: Spoon a small amount of marinara onto each slice, then top with a pinch of mozzarella.

   Return to the oven for 3–5 minutes, just until the cheese melts and bubbles.

7. Finish and serve: Sprinkle with extra Parmesan, basil, and red pepper flakes if you like. Serve immediately with extra warm marinara on the side.

How to Store

Let leftovers cool completely. Store in an airtight container in the refrigerator for up to 3 days.

For best texture, reheat in a 375°F (190°C) oven or air fryer for 6–8 minutes until hot and crisp. The microwave works in a pinch, but the coating will soften.

To freeze, bake and fully cool the breaded zucchini slices before adding sauce and cheese. Freeze on a sheet pan until solid, then transfer to a freezer bag for up to 2 months.

Reheat from frozen at 400°F (205°C) until crisp, then add sauce and cheese and bake until melted.

Benefits of This Recipe

• Lighter than fried: Baking keeps oil to a minimum while still delivering a crispy crust.
• Weeknight-friendly: Simple steps, pantry ingredients, and ready in about 40 minutes.
• Kid-approved: Cheesy, dippable, and familiar flavors make this an easy sell.
• Flexible: Works as a snack, side, or main with a salad or garlic bread.
• Seasonal and smart: A great way to use up garden zucchini without wasting it.

Common Mistakes to Avoid

• Skipping the salting step: Zucchini holds a lot of water. Salting and patting dry helps prevent soggy slices.
• Overcrowding the pan: Leave space between slices so they brown, not steam.
• Not seasoning the breadcrumbs: Add Parmesan, herbs, and garlic powder for real flavor.
• Adding too much sauce: A thin layer keeps the coating crisp. Serve extra on the side instead.
• Using fresh mozzarella: It can release moisture and lead to sogginess.

  Low-moisture mozzarella melts cleaner.

Recipe Variations

• Gluten-free: Use almond flour for dredging and gluten-free breadcrumbs. Check your marinara label too.
• Keto-friendly: Skip the flour and breadcrumbs; use finely crushed pork rinds mixed with Parmesan and spices.
• Spicy kick: Add 1/2 teaspoon crushed red pepper to the breadcrumbs or drizzle with Calabrian chili oil.
• Pesto twist: Swap the marinara for a thin smear of pesto before topping with mozzarella.
• Herb-forward: Mix chopped fresh parsley or basil into the breadcrumb mixture for a bright flavor.
• Sheet-pan dinner: Add cherry tomatoes and garlic cloves to the pan. Roast alongside the zucchini for a built-in side.
• Air fryer method: Cook coated slices at 390°F (200°C) for 8–10 minutes, flipping halfway.

  Add sauce and cheese and air fry 1–2 minutes more.

FAQ

Do I have to peel the zucchini?

No. The skin is tender and edible, and it helps the slices hold their shape. Just wash and dry well before slicing.

Can I use zucchini planks instead of rounds?

Yes.

Slice lengthwise into 1/2-inch planks and follow the same method. Planks make it easier to layer like a casserole if you prefer.

What if I don’t have Parmesan?

Pecorino Romano works well and has a sharper, saltier bite. You can also use Grana Padano for a milder flavor.

How do I keep the coating from falling off?

Pat the zucchini dry after salting, dust lightly with flour, and press firmly into the breadcrumb mixture.

A well-defined flour-egg-breadcrumb sequence helps the coating stick.

Can I make this ahead?

Yes. Bread and bake the zucchini slices in advance, then cool and store. Reheat until crisp, add sauce and cheese, and return to the oven to melt just before serving.

What’s the best store-bought marinara?

Choose a jarred sauce with simple ingredients and no added sugar.

Rao’s, Victoria, and Barilla make reliably good options.

Can I add protein?

Serve with grilled chicken or Italian sausage on the side, or sprinkle cooked crumbled sausage over the slices before adding cheese. It’s also great over a bed of pasta.

Why did my zucchini turn soggy?

Likely too much moisture or crowded pans. Salt and pat dry the slices, use parchment, don’t pile them on top of each other, and avoid drowning them in sauce.

Is this good for meal prep?

Yes, especially if you keep the sauce separate.

Reheat the zucchini to restore crispness, then add warm sauce and cheese right before eating.

Can I add other vegetables?

Absolutely. Bread and bake eggplant or yellow squash the same way. Roasted bell peppers or spinach also pair well when layered on top.

Final Thoughts

Baked Zucchini Parmesan gives you everything you want from a comforting, cheesy bake without the heavy frying.

It’s simple, adaptable, and consistently satisfying, whether you serve it as a snack, side, or main. With a few smart steps—salting, spacing, and seasoning—you’ll get crisp, golden slices every time. Keep this one in your weeknight rotation and enjoy big flavor with minimal effort.