Zucchini parmesan

When it comes to parm, why should chicken and eggplant get all the glory? I happen to love zucchini (and I also received a ton in my organic co-op box) so instead of making my usual, tired zucchini recipes I decided to give this a shot and it worked out wonderfully!

I didn’t use breadcrumbs, but instead, dredged the zucchini in a bit of flour and then pan seared them in a bit of oil so they became brown and crispy!

photo 1 (4)

Layer some quickly made fresh tomato sauce and some fresh mozzarella, pop it in the oven, and you’re done!

photo 2 (4)

Here’s what you need: 

3-4 zucchini, sliced about 1 in. thick

fresh mozzarella, cut into tiny pieces

4-5 basil leaves, chiffonade

tomato sauce, find out how to make a quick homemade one here

freshly grated parmesan


all-purpose flour

vegetable oil

Here’s what you do: 

Pre-heat your oven to 375 degrees.

In a large pan, heat your oil over medium-high heat. Drop a little piece of flour in the oil and if it sizzles it’s hot enough! Prep a plate with paper towels on the side of your stove so that you can pile your zucchini on there after you cook them.

Lightly dredge each zucchini slice in flour on both sides. Place in the pan and brown on both sides. Place on your paper towel lined plate when each side is browned.

Once all the zucchini have been browned it’s time to assemble the zucchini parm for baking. In a baking dish, place zucchini side by side, and crowd them in as close as possible. Then put a dollop of sauce on each slice, followed by fresh mozzarella, basil, salt and pepper, and then the parmesan.

I only did one layer, but if you find yourself with too many zucchini slices for your baking dish then begin a second layer until you’ve used everything up!

Bake for 20-30 minutes or until cheese is melted and bubbly. You can also place under the broiler for a few minutes to finish it off and brown the top. Just make sure to keep an eye on it!

photo 3 (1)

Tags: , , , , , , , , , ,

Categories: Main Dishes, Pasta Sauces, Pasta/Italian, Recipes, Side dishes, Vegetarian

Connect with The Foodie Teacher

Find me on Twitter (@TheFoodieTeach) and on Instagram (@thefoodieteacher)

3 Comments on “Zucchini parmesan”

  1. May 19, 2015 at 5:26 am #

    looks so yummy.!!

  2. August 7, 2014 at 9:02 pm #

    looks great! Good way to celebrate zucchini day tomorrow!

    • August 8, 2014 at 1:28 pm #

      Thanks! Didn’t even know it was zucchini day today, thanks for letting me know 😉

Tell me what you think!! Love? Hate? Huh?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: