Zucchini Parmesan Recipe: Crispy, Cheesy Layers for a Tasty Summer Treat
When summer brings an abundance of zucchini, this Zucchini Parmesan recipe is an ideal way to make the most of your harvest.
This dish combines crispy breaded zucchini with layers of marinara sauce and melty mozzarella cheese.
Perfect as a main or a side, this delicious casserole is easy to customise and can be baked or air-fried for a lighter option.
Why Zucchini Parmesan is the Perfect Dish for Zucchini Season
If you’re looking for a way to use up extra zucchini from the garden, Zucchini Parmesan is an irresistible choice. It’s golden, cheesy, and layered with flavour, offering a delicious way to incorporate more vegetables into your diet.
While the breaded zucchini is traditionally fried before layering in a casserole dish, baking or air frying also works beautifully. This flexibility makes the recipe a breeze to tailor to your taste.
Should You Salt Zucchini Before Cooking?
Because zucchini is over 90% water, salting is essential. Salting the slices before cooking removes excess moisture, which helps prevent a soggy texture. Here’s how to do it:
- Lay the zucchini rounds on paper towels.
- Sprinkle salt on both sides, and let them sit for 30–60 minutes to allow the moisture to seep out.
- Pat each slice dry with fresh towels before cooking.
Salting the zucchini will help you achieve that crispy texture, ensuring each bite is firm and flavourful.
Step-by-Step Guide: How to Make Zucchini Parmesan
Ingredients
- Zucchini – 2 medium, sliced into ¼-inch rounds
- Egg whites – 2-3, beaten with garlic powder for extra flavour
- Marinara sauce – 1½ cups
- Mozzarella cheese – 2 cups, shredded
For the Breading
- Flour – ¾ cup
- Italian breadcrumbs – ¾ cup
- Parmesan cheese – ¼ cup, grated
- Kosher salt – ⅛ teaspoon
- Black pepper – ⅛ teaspoon
Preparing the Zucchini for Frying or Baking
- Slice and salt: Cut zucchini into ¼-inch rounds and salt generously to draw out moisture.
- Prepare the breading station: In one bowl, beat egg whites and garlic powder. In another, combine flour, breadcrumbs, Parmesan, salt, and pepper.
- Bread each slice: Dip zucchini rounds in egg whites, then coat in the breading mixture, pressing gently to ensure it sticks.
Cooking Options for Breaded Zucchini
1. Frying
- Heat oil to 350°F (medium-high). Fry each slice for 2-3 minutes per side until golden.
- Transfer to a cooling rack to keep the slices crisp.
2. Baking (Alternative Method)
- Preheat oven to 400°F, arrange zucchini on a greased baking sheet, and spray with cooking oil.
- Bake for 18–20 minutes or until golden and crispy.
3. Air Frying (Alternative Method)
- Preheat the air fryer to 375°F. Spray each zucchini slice with cooking oil.
- Cook for 8 minutes or until crispy and golden.
Assembling the Casserole for Perfect Zucchini Parmesan
- Layer the ingredients: In a casserole dish, spread a thin layer of marinara sauce on the bottom. Add a layer of fried or baked zucchini slices. Top with marinara sauce and mozzarella.
- Repeat layers: Continue layering until all zucchini is used.
- Bake: Preheat oven to 400°F. Bake the assembled casserole for 20–25 minutes, or until the cheese is melted and golden.
Expert Tips for the Best Zucchini Parmesan
- Use smaller zucchinis: Larger zucchinis tend to be watery and may have tougher skin. Choose zucchinis around 6 inches for optimal taste and texture.
- Double-dip if needed: If moisture reappears on breaded slices, give them another dip in the breading mix before cooking.
- Keep it crisp: Allow cooked zucchini to rest on a cooling rack rather than a plate. This keeps the crust crisp and prevents sogginess.
Do You Need to Peel Zucchini?
Peeling zucchini is generally unnecessary unless you’re using jumbo-sized zucchinis, which may have tougher, bitter skin. For this recipe, leaving the skin on adds a slight crunch and extra nutrients.
Storing and Reheating Leftover Zucchini Parmesan
To store leftover Zucchini Parmesan, place it in an airtight container in the refrigerator for up to three days or freeze for up to three months.
Reheat in a 350°F oven until warmed through to maintain crispness.
Variations and Serving Ideas
Looking for ways to mix up your Zucchini Parmesan? Here are a few ideas:
- Add fresh basil: Sprinkle chopped basil between layers for added freshness.
- Extra veggies: Include sliced mushrooms or roasted red peppers in the casserole.
- Serve with pasta: This dish pairs well with spaghetti or penne, adding an Italian-inspired touch to your meal.
FAQs
What is the best way to prevent Zucchini Parmesan from becoming soggy?
Salting the zucchini slices beforehand and patting them dry helps reduce excess moisture, leading to a firmer, less soggy result.
Can I use whole eggs instead of egg whites for the breading?
Yes, whole eggs work too. Egg whites make for a lighter breading, while whole eggs add richness.
Can I use gluten-free breadcrumbs and flour?
Absolutely, substituting with gluten-free options works well and doesn’t compromise taste or texture.
Is there a way to make Zucchini Parmesan vegan?
To make it vegan, replace the egg whites with a mixture of plant milk and a bit of cornstarch for binding, and use vegan cheese.
Can I prepare Zucchini Parmesan in advance?
Yes, you can bread and cook the zucchini in advance. Assemble and bake the casserole just before serving for best results.