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Baked Zucchini Parmesan

Baked Zucchini Parmesan Recipe

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 medium zucchini (about 1 lb), sliced ¼ inch thick
  • ¾ tsp kosher salt, plus a pinch for the topping
  • 1 cup marinara sauce
  • 8 oz shredded low-moisture mozzarella
  • ½ cup finely grated Parmesan, divided
  • ½ cup panko breadcrumbs
  • 2 tbsp olive oil
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • Freshly ground black pepper

Method
 

  1. Toss the zucchini rounds with ¾ tsp salt in a colander and let sit 10 minutes, then pat very dry.
  2. Toast the panko in olive oil over medium heat until deep golden, about 3 minutes, then stir in ¼ cup Parmesan, garlic powder, oregano, a pinch of salt, and pepper; set aside.
  3. Spread a thin layer of marinara in an 8-inch square dish, then layer a third of the zucchini, a third of the mozzarella, and some of the remaining Parmesan. Repeat twice, ending with zucchini, then top with any remaining marinara, the rest of the mozzarella, and the panko mixture.
  4. Bake at 400°F (200°C) for 22 minutes until bubbly and golden, rest 5 minutes, then serve warm.

Notes

Letting the dish rest after baking helps it set up so the slices don’t slide apart. If you assemble it ahead, cover and refrigerate it, then bake straight from the fridge adding 5 minutes to the time.