Zucchini and Squash Parmesan
Indulge in the hearty and comforting flavors of Zucchini and Squash Parmesan, a wholesome twist on the classic Italian favorite. This recipe showcases tender zucchini and yellow squash slices, perfectly breaded with a crunchy Parmesan breadcrumb coating and lightly fried to golden perfection. Layered with rich marinara sauce, gooey mozzarella cheese, and baked until bubbly, this dish is a cozy, vegetable-packed alternative to traditional eggplant parmesan. With a prep time of just 20 minutes and a total bake time under an hour, this oven-baked casserole is ideal for weeknight dinners or as a standout vegetarian main course. Garnish with fresh basil for a fragrant finishing touch and serve warm for a dish that’s as nutritious as it is irresistibly cheesy.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 medium-sized Zucchini
- 2 medium-sized Yellow squash
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 0.5 cup All-purpose flour
- 3 large Eggs
- 1 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1.5 cups Marinara sauce
- 2 tablespoons Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray and set aside.
Slice the zucchini and yellow squash into 1/4-inch rounds. Sprinkle with 1 teaspoon of salt and let sit in a colander for 10 minutes to release excess moisture. Pat dry with paper towels.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs and grated Parmesan cheese.
Dredge each zucchini and squash slice in flour, dip into the egg, and coat with the breadcrumb-Parmesan mixture. Place the breaded slices on a large plate or tray.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Fry the breaded zucchini and squash slices in batches until golden brown, about 2-3 minutes per side. Drain on paper towels and set aside.
Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish. Arrange a layer of the fried zucchini and squash slices over the sauce.
Top the vegetable layer with another 1/2 cup of marinara sauce, followed by 1/3 cup of shredded mozzarella cheese. Repeat the layers, finishing with a top layer of marinara sauce and the remaining mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the dish rest for 5 minutes before serving. Garnish with fresh basil leaves if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
312 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 814 mg | 35% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.8 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 267 mg | 21% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 398 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
