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Zucchini Parmesan

This easy Zucchini Parmesan is air fried or baked until crispy and then topped with marinara and lots of mozzarella cheese.

Zucchini Parmesan is one of our favorite ways to use up all the zucchini our garden puts out. It is such an easy side dish that only takes a handful of ingredients.

zucchini parmesan on a cooling rack

This delicious crispy parmesan panko crust It is such a great way to get picky eaters comfortable with vegetables. My kids are now comfortable eating zucchini in all kinds of forms but it started with this panko crusted Zucchini Parmesan.

I love doing things like Meatless Monday or Taco Tuesdays with the kids. It gets them so excited about dinner and more willing to try new things. Over time we were able to add more meatless options but this Zucchini Parmesan is still a family favorite.

If you are a fan of zucchini, eggplant parmesan, or zucchini fries you will love this Zucchini Parmesan recipe!

Zucchini Parmesan Ingredients:

  • Zucchini: zucchini parmigiana requires fresh zucchini and is a great use for giant zucchinis from the garden!. Yellow squash or eggplant will also work great for this recipe!
  • Panko: using panko crumbs makes them extra crispy without the deep frying. I like to use plain panko breadcrumbs so I can season them to taste.
  • Lemon pepper: I love to add lemon pepper to my panko breading but you can substitute any seasoning you prefer. Italian seasoning or even just garlic powder, salt, and black pepper work great.
  • Parmesan: grated parmesan adds so much flavor to the bread crumb mixture.
  • Egg: room temperature eggs are used to bind the panko coating to the zucchini. Aquafava is the best replacement if you do not want to use eggs.
  • Mozzarella: I like to use thick cut shredded mozzarella for this recipe.
  • Sauce: your favorite marinara sauce or tomato puree to top the Zucchini Parmesan with.
  • Oil: avocado or olive oil work best for this recipie. I like to use Avocado Oil Spray.

Supplies for making Zucchini Parmesan

Airfryer: I like to use our Breville for this recipe rather than our stand alone air fryer because I can do them all in one batch.

Baking sheet and metal rack: When baking this zucchini parmesan in the oven I like to use a baking sheet lined with a metal cooling rack to maximize airflow creating an extra crispy crust!

Bowls: bowls for making your egg mixture and panko coating.

Tongs: for removing the parmesans from the tray.

zucchini parmesan on a small white plate

How to Air Fry Zucchini Parmesan

Air frying zucchini parmesan made the breadcrumb coating extra crispy, but if you don’t have an air fryer,  bake them in the oven at 425 for 15- 18 minutes

  1. Slice the zucchini into 1/4” rounds.
  2. Place zucchini slices on a tea towel or paper towel. Sprinkle lightly with kosher salt, flip and do the same to the other side. Top with another towel and allow to sit at least while you gather the other ingredients but thirty minute is best. This will draw out excess moisture from the zucchini giving you a really nice crispy zucchini Parmesan.
  3. In a medium bowl combine panko bread crumbs, grated parmesan cheese, lemon pepper, and salt. Mix until well combined.
  4. In another medium bowl or shallow baking dish combine two eggs and 1/4 teaspoon of salt. The salt will help break down the proteins in the egg whites.
  5. Dip zucchini rounds one at a time starting with the egg mixture. Dip the zucchini rounds in your panko parmesan mixture. Flip to coat both side.
  6. Place the coated zucchini slices into the air fryer basket in a single layer. Make sure there is enough space and air flow between the slices. If you are using an oven style air fryer like the Breville I recommend lining the baking sheet with a wire rack or using the mesh air fryer basket.
  7. Lightly spray the zucchini with avocado oil.
  8. Air fry the zucchini for 4-5 minutes at 400 degrees.
  9. Top with tomato sauce and shredded mozzarella cheese.
  10. Cook for 2-4 more minutes or until the zucchini is tender and the cheese is melted.
  11. Serve immediately with red pepper flakes, parmesan cheese, and fresh herbs like basil.

How to Bake Zucchini Parmesan

  1. Slice zucchini into 1/4” rounds.
  2. Place zucchini rounds on a tea towel or paper towel. Sprinkle lightly with kosher salt, flip and do the same to the other side. Top with another towel and allow to sit at least while you gather the other ingredients but thirty minute is best. This will draw out excess moisture from the zucchini giving you a really nice crispy zucchini Parmesan.
  3. In a medium bowl combine panko bread crumbs, grated parmesan cheese, lemon pepper, and salt. Mix until well combined.
  4. In another medium bowl combine two eggs and 1/4 teaspoon of salt. The salt will help break down the proteins in the egg whites.
  5. Place the coated zucchini slices on a sheet pan or casserole dish lined with a metal rack . Make sure to allow good space between the slices.
  6. Lightly spray the zucchini with avocado oil.
  7. Bake at 425 for 15-18 minutes or until zucchini is tender and coating is lightly golden brown.
  8. Remove the cooked zucchini from the oven and top with tomato sauce and shredded mozzarella cheese.
  9. Return to oven for 5-8 more minutes or until the cheese is nicely melted.
  10. Serve immediately with red pepper flakes, parmesan cheese, and fresh basil.
zucchini parmesan on pan

How do you keep zucchini from being soggy?

Place sliced zucchini on a tea towel or paper towel. Sprinkle lightly with kosher salt, flip and do the same to the other side. Top with another towel and allow to sit at least while you gather the other ingredients but thirty minute is best. This will draw out excess moisture from the zucchini keeping it from getting soggy during cooking.

What should I serve Zucchini Parmesan with?

We like to have ours as a side dish with pasta or a main course with skillet focaccia and a nice green salad.

zucchini parmesan on bed of spaghetti
Yield: 6 servings

Zucchini Parmesan

Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Zucchini Parmesan is one of the best ways use a spare zucchini from our garden. It's a quick and easy side dish.

Ingredients

  • 2 medium zucchini, sliced into 1/4" rounds
  • 1 large egg, beaten
  • 1 1/2 cups panko bread crumbs
  • 1/4 cup parmesan cheese, grated
  • 1 teaspoon lemon pepper
  • 1/4 teaspoon kosher salt
  • 1/2 cup marinara sauce
  • 1 cup mozzarella cheese

Instructions

  1. Slice the zucchini into 1/4” rounds.
  2. Place zucchini slices on a tea towel or paper towel. Sprinkle lightly with kosher salt, flip and do the same to the other side. Top with another towel and allow to sit for 30 minutes.
  3. In a medium bowl combine panko bread crumbs, grated parmesan cheese, lemon pepper, and salt. Mix until well combined.
  4. In another medium bowl or shallow baking dish whisk eggs until no visible whites remain.
  5. Dip zucchini rounds one at a time starting with the egg mixture. Dip the zucchini rounds in your panko parmesan mixture. Flip to coat both sides.
  6. Place the coated zucchini slices into the air fryer basket in a single layer. Make sure there is enough space and air flow between the slices. If you are using an oven style air fryer like the Breville I recommend lining the baking sheet with a wire rack or using the mesh air fryer basket.
  7. Lightly spray the zucchini with avocado oil.
  8. Air fry the zucchini for 4-5 minutes at 400 degrees.
  9. Top with tomato sauce and shredded mozzarella cheese.
  10. Cook for 2-4 more minutes or until the zucchini is tender and the cheese is melted.
  11. Serve immediately with red pepper flakes, parmesan cheese, and fresh herbs like basil.

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