Ingredients

Instructions

1. Preheat the broiler on high.
2. Trim the ends of the zucchini and slice each one lengthwise into 1/4-inch thick slices.
3. Arrange the slices on a baking sheet. Lightly brush both sides with olive oil and season with salt and pepper.
4. Broil the zucchini until the edges begin to brown, about 2–4 minutes per side depending on your broiler. Turn and brown the other side as well.
5. Preheat the oven to 375°F (190°C).
6. In a large ovenproof casserole or baking dish, spoon a thin layer of tomato sauce across the bottom.
7. Layer zucchini slices to cover the bottom of the dish, then spoon additional tomato sauce over the slices. Sprinkle about one-third of the grated Parmesan over the sauce.
8. Repeat layering the zucchini, sauce, and cheese until all zucchini are used. Finish with a layer of sauce on top.
9. In a bowl, combine the remaining 1/2 cup Parmesan with the breadcrumbs and chopped parsley. Season with salt and pepper and drizzle in about a tablespoon of olive oil to moisten the crumbs.
10. Evenly sprinkle the breadcrumb mixture over the top of the casserole.
11. Bake for 25–30 minutes, or until the topping is golden brown and the casserole is bubbly.
12. Allow the Zucchini Parmesan to rest for about 15 minutes before cutting and serving so it sets slightly and slices cleanly.

Tips, Variations, and Serving Suggestions

For a lighter preparation, broiling the zucchini replaces the need to fry while still producing a pleasant caramelized flavor. If you prefer a richer result, add thin slices of fresh mozzarella between layers or mix a handful of grated Pecorino Romano with the Parmesan.

Quick tomato sauce: sauté a clove of garlic in olive oil, add canned crushed tomatoes, a pinch of sugar, salt, pepper, and a few basil leaves; simmer 10–15 minutes. Use store-bought marinara if short on time.

Breadcrumbs: use panko for extra crunch, or pulse stale bread in a food processor until coarse for homemade crumbs. Fresh herbs like basil or oregano can be added to breadcrumbs for more aromatic topping.

Serving: Zucchini Parmesan makes a satisfying vegetarian main. Serve with a crisp green salad, steamed vegetables, or garlic bread. It also pairs well with a simple pasta if you want a heartier meal.

Storage and reheating: Refrigerate leftovers in an airtight container for up to 3 days. Reheat individual portions in a 350°F (175°C) oven until warmed through, or microwave for a quicker option—though oven reheating helps preserve the crisp topping.