Baked Zucchini Parmesan

Another yummy take on the traditional eggplant or chicken parmesean. The zucchini wasn't as crispy baked as it would be fried, but the tastes are delicious.


3 large zucchini, sliced thick
1.5 tablespoons olive oil
1/2 cup plain bread crumbs
1/4 cup finely shredded Parmesan cheese
1/4 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon ground paprika
marinara sauce
mozzarella cheese
Parmesan cheese


Preheat the oven to 450 degrees. Coat a large baking sheet with non-stick cooking spray. Add the sliced zucchini rounds to a large bowl and drizzle with the olive oil. Toss to make sure all of the zucchini is evenly coated.

In a medium shallow bowl, combine the bread crumbs, 1/4 cup Parmesan cheese and all 5 seasonings. Dip each piece of zucchini into the bread crumb mixture and turn to coat both sides. Be sure to press down on the zucchini to ensure the breading sticks. Place the breaded zucchini in an even layer on the prepared baking sheet. Bake for 25-30 minutes or until browned. Reduce the oven temperature to 400 degrees.

Coat the bottom of a medium baking dish with some of the marinara sauce. Place a layer of the baked zucchini on top of the sauce, overlapping the zucchini if necessary. Top the zucchini with a handful of the mozzarella cheese and a sprinkle of the Parmesan. Add another thin layer of marinara sauce. Repeat the layers until all of your zucchini is used, ending with a layer of the cheeses on top. Bake for 10-15 minutes or until the cheese is melted and the sauce is bubbling.