Zucchini Parmesan Recipe: Tips for Making Zucchini Parm
Written by MasterClass
Last updated: Jun 21, 2022 • 3 min read
Pairing summer squash with classic Italian ingredients, this light alternative to lasagna is a great vegetarian main course or side dish. Learn how to make zucchini parmesan.
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What Is Zucchini Parmesan?
Zucchini parmesan (or “parmigiana di zucchine”) is a baked Italian casserole consisting of layers of pan-fried zucchini slices, tomato sauce, and Italian cheeses. This veggie-packed dish is a riff on eggplant parmesan, a staple of Italian cooking made with slices of fried eggplant. In the Southern Italian city of Naples, zucchini parmigiana is a common menu staple.
4 Tips for Making Zucchini Parmesan
Follow these simple tips to make the best zucchini parmesan possible.
- 1. Thoroughly salt your zucchini. Squash has high water content, so thoroughly salting it will extract moisture and yield slices that fry up perfectly. Failing to rest your zucchini in a salt rub for at least 30 minutes before frying will result in a mushy, underseasoned dish.
- 2. Monitor the oil. For perfectly crispy zucchini, heat the frying oil to 350 degrees Fahrenheit before adding the vegetables. Use a thermometer to monitor the oil temperature throughout the cooking process to keep it consistent.
- 3. Watch the pot closely. Keep a close eye on the zucchini slices during the frying process. Remove the vegetables when they have just begun to turn golden brown. Overcooking the zucchini will result in an unpleasant taste in the final dish.
- 4. Store properly. Leftover zucchini parmesan will keep well in an airtight container in the refrigerator for up to 3 days. Alternatively, freeze the leftovers in an airtight container for up to 3 months. Thaw the frozen zucchini parmesan in the fridge overnight before reheating in an oven.
Cheesy Zucchini Parmesan Recipe
makes
prep time
15 mintotal time
1 hrcook time
45 minIngredients
Note: The total time does not include 1 hour of inactive time.
- 1
Slice the zucchini crosswise into ¼-inch-thick slices. Lay the zucchini slices on top of a layer of paper towels and sprinkle them with kosher salt. Flip the slices over and salt the other side.
- 2
Place another layer of paper towels over the zucchini slices and let them rest for 1 hour. After the rest period, pat the slices dry with new paper towels.
- 3
In a shallow bowl, stir together the flour, garlic powder, onion powder, Italian seasoning, salt, and pepper to taste.
- 4
To 2 additional shallow bowls, add the beaten eggs and breadcrumbs. Line up the bowls to form a dredging station.
- 5
Dredge the zucchini slices in the flour mixture, followed by the eggs, then the breadcrumbs, using your fingers to help the breading adhere to the veggies.
- 6
In a large skillet over medium-high heat, heat the frying oil to 350 degrees Fahrenheit, or until it shimmers.
- 7
Working in batches, fry the breaded zucchini slices until golden brown on both sides, about 2–3 minutes per side.
- 8
As you fry the zucchini, preheat the oven to 400 degrees Fahrenheit.
- 9
Using tongs, carefully transfer the fried zucchini to a cooling rack over paper towels.
- 10
Add a ½ cup of marinara sauce to the bottom of a 9x13-inch baking dish, and spread it out into a single layer.
- 11
Add a layer of the fried zucchini slices, overlapping slightly, over the marinara sauce. Top the first layer of zucchini with a ½ cup of marinara sauce, followed by a layer of mozzarella and Parmesan. Repeat this process with the remaining fried zucchini slices, marinara sauce, and cheese, ending with Parmesan cheese as the top layer.
- 12
Bake the zucchini casserole until the cheese is bubbly and golden brown, about 20–25 minutes.
- 13
Remove the baked zucchini from the oven and garnish the dish with fresh basil before serving.
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