Table of Contents
  1. Why this recipe works.
  2. Everything you’ll need to make this recipe.
  3. Here’s how to make this recipe.
  4. These pro tips will make this recipe a success.
  5. Frequently asked questions about this recipe.
  6. Make sure to try these other casserole recipes.
  7. Watch how to make this recipe.
  8. Have I convinced you to make this recipe?
  9. Zucchini Parmesan Recipe

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A spin on a classic dish, this zucchini parmesan recipe creates a hearty meal with the abundant produce of the summer. Layers of zucchini, mozzarella cheese, soppressata, and sauce combine to produce an incredible flavor that’s great for any occasion. Finished off with bread crumbs for extra crunch, you’ll be surprised at how quickly this meal can come together! Make it once, and it will forever be in your recipe repertoire.

Why this recipe works.

If you love chicken parmesan or eggplant parmesan, zucchini parmesan will be a home run. Imagine being able to use one of the most economical and plentiful vegetables of the summer as the main ingredient in a casserole that everyone will rave over. Enter zucchini parmesan.

This recipe is an easy, straightforward way to create literal layers of flavor without all the extra work that is usually needed. No frying the zucchini in oil or individually breading each piece. Here, we roast the pieces until browned and then layer them with sauce, soppressata, cheese, and breadcrumbs for a meal that outperforms most others.

Offset spatula holding a serving of zucchini parmesan showing the interior layers of the dish with rest of casserole sitting below.

Everything you’ll need to make this recipe.

  • Zucchini is easy to find year-round but is extra plentiful during the summer months. Choose medium to small ones that will have smaller seeds and pith.
  • Soppressata is a dry cured pork salami. The thinly sliced salami pairs well with the rich red sauce and zesty flavors for a bit of protein.
  • Breadcrumbs add a subtle texture and flavor that mimic the breading used in traditional preparations with no mess.
  • Tomato pasta sauce can be homemade or store-bought. For a quick weeknight meal, store-bought will be fast. For a good homemade try the sauce in my eggplant parmesan recipe.
White marble surface filled with all ingredients needed to make zucchini parmesan including breadcrumbs, tomato sauce, zucchini, meat, spices, and more.

Here’s how to make this recipe.

  1. Roast the zucchini. Cut the zucchini in half, then into ¼-inch thick strips lengthwise. Place them on two baking sheets. Drizzle with olive oil and use a brush to spread out the oil across each slice of zucchini. Sprinkle on the salt, black pepper, and red pepper flakes. Place in the preheated 425°F oven to roast for 20 to 25 minutes. Once roasted, remove from the oven, set aside, and turn down the oven to 350°F.
Hands slicing zucchini into planks on wooden cutting board with more zucchini to the side.
Hand using brush to spread out olive oil on planks of zucchini sitting on baking dish on white surface.
Roasting pan filled with slices of zucchini sprinkled with salt, pepper, and olive oil right before going into the oven to bake.
Before roasting
Roasted zucchini slices on baking sheet after coming out of the oven sitting on white marble surface.
After roasting
  1. Prepare the breadcrumb mixture. Melt the butter in a skillet over medium heat. Add in the breadcrumbs, Parmesan cheese, and Italian seasoning. Cook for 6 to 8 minutes or until the breadcrumbs are golden-brown. Then, remove it from the heat and set it aside while assembling the dish.
Hand holding wooden spatula mixing around uncooked breadcrumbs in black cast iron skillet on stovetop.
Wooden spatula stirring together cooked and browned breadcrumbs in black wooden skillet on stovetop.
  1. Assemble the dish. In a 9×13 greased baking dish, lightly coat the bottom with ¾ cup of tomato pasta sauce. Layer the roasted zucchini slices on top. Tear the mozzarella cheese and place it evenly across the zucchini. Over that, layer the soppressata. Sprinkle breadcrumbs, then cover with the sauce. Repeat those layers, starting with zucchini, mozzarella, soppressata, breadcrumbs, then sauce. Add additional breadcrumbs and Parmesan cheese on top.
White baking dish with layer of tomato sauce with hand placing slices of roasted zucchini on top.
Hands placing mozzarella cheese on top of layer of roasted zucchini slices in white baking dish on white surface.
Glass measuring cup pouring tomato sauce on top of layer of mozzarella cheese and roasted zucchini pieces.
Hand spreading breadcrumbs on top of layer of tomato sauce in white baking dish on white surface.
  1. Bake the dish. Place in the preheated 350°F oven for 45 to 55 minutes. Once baked, remove from the oven and let sit for 15 minutes before serving.
White marble surface with white baking dish filled with unbaked zucchini parmesan with shredded Parmesan cheese and breadcrumbs all over the top of tomato layer.
Before baking
White baking dish filled with baked zucchini parmesan recipe sitting on white marble surface.
After baking

These pro tips will make this recipe a success.

  • While preparing the zucchini, make sure to spread the olive oil with a brush quickly. Zucchini tends to soak up the oil, and it is important to ensure the entire surface is covered so it can brown properly in the oven.
  • Remove the breadcrumbs from the heat just before they are done cooking. The residual heat from the pan will allow them to finish browning and be perfectly cooked rather than slightly too browned.
  • You can either purchase a tomato pasta sauce or make your own at home. In this recipe, I used a store-bought version, but you can make my favorite tomato pasta sauce that I made for my eggplant parmesan recipe.
  • While baking, pay attention to the bubbling of the casserole. Once the dish is bubbling throughout, it is fully baked.
White rectangular baking dish filled with zucchini parmesan showing interior layers of tomato sauce, cheese, and breadcrumbs.

Frequently asked questions about this recipe.

What other layers can be added to this dish?

This recipe could be mixed with the eggplant parmesan recipe for layers of eggplant and zucchini. For more of a lasagna flair, noodles could be added.

Does soppressata have to be included?

No, this meat can be left out of the recipe for a vegetarian option. The soppressata does add an extra layer of flavor, which will not be present if left out. Alternatively, pepperoni or cooked ground meat would also be an apt substitute.

How long does this recipe keep once it has been made?

The leftovers should be stored in an airtight container in the refrigerator and will keep for 7 to 10 days.

Can this be prepared to bake later?

Yes, this can be prepared 24 hours in advance. Store the prepared dish in the refrigerator and then bake. The time to bake will increase by 15 to 20 minutes when baking cold.

White plate with serving of zucchini parmesan with fork cutting pieces showing the interior texture of the recipe with the rest of the dish in the background.

Make sure to try these other casserole recipes.

Watch how to make this recipe.

More summer dinner recipes

Have I convinced you to make this recipe?

I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!

Offset spatula holding serving of zucchini parmesan showing interior layers with rest of casserole below.

Zucchini Parmesan

Kaleb
5 from 7 votes
A spin on a classic dish, this zucchini parmesan recipe creates a hearty meal with the abundant produce of the summer. Layers of zucchini, mozzarella cheese, soppressata, and sauce combine to produce an incredible flavor that's great for any occasion. Finished off with bread crumbs for extra crunch, you'll be surprised at how quickly this meal can come together! Make it once, and it will forever be in your recipe repertoire.
Prep Time 20 minutes
Cook Time 1 hour 28 minutes
Total Time 1 hour 48 minutes
Servings 12 servings
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Ingredients

  • 2 ½ lb (about 3-4 medium 8-inch long) zucchini
  • 2 tbsp olive oil
  • ½ tsp kosher salt
  • ½ tsp freshly ground black pepper
  • ¼ tsp red pepper flakes
  • 1 tbsp unsalted butter
  • ¾ cup grated Parmesan cheese
  • 1 ½ cups panko breadcrumbs
  • 2 tsp dried Italian seasoning
  • 3 cups tomato pasta sauce (I like Rao's)
  • 8 oz mozzarella cheese
  • 3 oz thinly-sliced soppressata

Instructions
 

  • Preheat the oven to 425°F. If you have a convection setting, this is a good time to use it for even browning, but it will also work without it.
  • Cut the zucchini in half lengthwise. Cut each half into 3 to 4 planks, each about ¼-inch thick. Lay the zucchini on parchment-lined baking sheets. Brush the zucchini with the olive oil and sprinkle with salt, black pepper, and red pepper flakes. Bake the zucchini in the preheated 425℉ oven until they are browned and tender, 20-25 minutes. Once baked, remove them from the oven and reduce the heat to 350°F.
    2 ½ lb (about 3-4 medium 8-inch long) zucchini, 2 tbsp olive oil, ½ tsp kosher salt, ½ tsp freshly ground black pepper, ¼ tsp red pepper flakes
  • In a small skillet, melt the butter over medium heat. Add the breadcrumbs, Italian seasoning, and ½ cup Parmesan cheese. Gently stir and toast the breadcrumbs until they are golden, 6-8 minutes. Once toasted, remove them from the heat.
    1 tbsp unsalted butter, 1 ½ cups panko breadcrumbs, 2 tsp dried Italian seasoning, ¾ cup grated Parmesan cheese
  • Grease a 9×13 baking dish. Spread about ¾ cup of the prepared tomato pasta sauce on the bottom of the dish in an even layer. Place about half of the zucchini pieces in a single layer. Tear half of the slices of mozzarella cheese over the zucchini. Layer on half of the soppressata. Spread half of the remaining sauce and sprinkle with half of the breadcrumb mixture. Repeat these layers one more time, ending with the breadcrumbs and ¼ cup Parmesan cheese.
    3 cups tomato pasta sauce (I like Rao's), 8 oz mozzarella cheese, 3 oz thinly-sliced soppressata
  • Bake the dish in the preheated 350°F oven until the sauce is bubbling throughout, 45-55 minutes. Remove the baking dish from the oven and allow it to rest for 15 minutes before slicing and serving.

Notes

  • While preparing the zucchini, make sure to spread the olive oil with a brush quickly. Zucchini tends to soak up the oil, and it is important to ensure the entire surface is covered so it can brown properly in the oven.
  • Remove the breadcrumbs from the heat just before they are done cooking. The residual heat from the pan will allow them to finish browning and be perfectly cooked rather than slightly too browned.
  • You can either purchase a tomato pasta sauce or make your own at home. In this recipe, I used a store-bought version, but you can make my favorite tomato pasta sauce that I made for my eggplant parmesan recipe.
  • While baking, pay attention to the bubbling of the casserole. Once the dish is bubbling throughout, it is fully baked.

Nutrition

Serving: 1servingCalories: 213kcal
Course Dinner
Cuisine Italian
Difficulty Intermediate
Method Baking

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Avatar for Kaleb Wyse

Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

Learn more about me
5 from 7 votes

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8 Comments

  1. 5 stars
    Hi Kaleb from Australia … love your recipes, have cooked quite a few, zucchini parma is next on list.
    Follow you on YouTube and love to see your part of the world.
    Keep up the great work, book a holiday to Australia, you will love it!
    All the best. Cheers, Suzi

    Reply

  3. 5 stars
    Delicious!! Made this with eggplant instead of zucchini, cuz that’s what I had. Thank you Kaleb…love your vids!

    Reply

  4. 5 stars
    I made this for dinner tonight and it was fabulous. I’ve never cared for zucchini like this but I think roasting it first made all the difference. Even the skin was tender and tasty. I substituted Italian sausage for the salami and omitted the bread crumbs. My one mistake was using way too much sauce, as per usual with me, so it was a bit soupy. Even my picky eater liked it. Another Kaleb recipe to add to my keeper recipe book. 🙂

    Reply

  5. 5 stars
    YESSS! This recipe is a home run indeed. I’m a NYC vegetarian so I replaced the cured meat with Beyond Sausage. I crumbled it up and added it to the dish. It was a great addition. I shared the food with my coworkers and they all enjoyed it as well. I’m saving this recipe to continue making for family members. I’m so thankful for this recipe. Bravo!

    Reply

  7. 5 stars
    I have made this three times in as many weeks, and love it. Passed the recipe on to my daughters and it is a winner all around! Great cold for lunch.

    Reply

  8. 5 stars
    Excellent!!! (even though I burnt it!) I did omit the red pepper only because I use my own sauce which is hot enough for me. I also didn’t add any parmesan to the top because I’m addicted to Pecorino Romano and always top anything Italian with an obscene amount. I did have one problem. My zucchini stuck to the parchment paper. Not sure if it was because I used inferior quality parchment paper or maybe I should have brushed both sides of the zucchini with olive oil. I was pleasantly surprised how much the breadcrumbs added to the overall flavor. I love zucchini and happy I’ve got another favorite recipe 🙂

    Reply