Zucchini Parmesan

Zucchini Parmesan is one of those comforting Italian-style dishes that feels hearty and satisfying without needing meat. Fresh zucchini is breaded, lightly sautéed until golden, then layered with homemade tomato sauce, creamy ricotta, mozzarella, Parmesan, and plenty of basil.

This is a wonderful recipe when zucchini is plentiful, but it’s just as welcome during the cooler months when you’re craving a bubbling, cheesy casserole. The homemade sauce simmers while you prepare the zucchini, giving it time to develop a rich tomato and garlic flavor.

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Grandpa George’s Heirloom Recipe Series is a collection of family favorites inspired by Grandpa’s love of bringing people together. Many memories were made at his Southampton home on Peconic Bay, where days spent boating often ended with a house full of family, plenty of food, and something to celebrate.

 

Why You’ll Love This Recipe

• It turns fresh zucchini into a hearty main dish.
• The homemade tomato sauce is simple but full of flavor.
• Breaded and sautéed zucchini gives the casserole more texture than simply layering raw zucchini.
• Ricotta, mozzarella, and Parmesan make every layer creamy and cheesy.
• It can be assembled ahead of time, making it a great option for family dinners and entertaining.

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Ingredients

For the Sauce:

• 1 tablespoon olive oil
• 3 to 4 garlic cloves, chopped
• 1 28-ounce can tomato puree
• 2 28-ounce cans crushed tomatoes
• Salt and black pepper, to taste
• Pinch of crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 2 tablespoons chopped fresh basil

For the Zucchini:

• 4 to 5 medium zucchini, cut into 1/2-inch slices
• 1 large egg
• 1 cup milk
• 1 cup seasoned breadcrumbs
• 2 tablespoons olive oil, plus more as needed for sautéing

For the Layers:

• 1 pound mozzarella, thinly sliced
• 2 15-ounce containers ricotta cheese
• Grated Parmesan cheese, to taste
• Salt and black pepper, to taste
• Crushed dried basil, to taste

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How It Comes Together

1. Begin with the tomato sauce. Coat the bottom of a heavy saucepan with 1 tablespoon of olive oil and place it over medium heat.
2. Add the chopped garlic and sauté just until lightly golden and fragrant. Watch it carefully so the garlic doesn’t burn.
3. Add the tomato puree and crushed tomatoes. Season with salt, black pepper, crushed red pepper and oregano.
4. Bring the sauce to a gentle simmer and cook for about 45 minutes, stirring occasionally. Add the fresh basil during the last few minutes of cooking.
5. While the sauce cooks, prepare the zucchini.
6. Preheat the oven to 350°F.
7. In a shallow bowl, beat the egg and milk together. Place the seasoned breadcrumbs in a second shallow bowl.
8. Dip each zucchini slice into the egg and milk mixture, allowing the excess to drip off. Dredge it in the seasoned breadcrumbs, coating both sides.
9. Heat the remaining 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Working in batches, sauté the breaded zucchini until lightly golden on both sides and just beginning to become tender.
10. Transfer the zucchini to a paper towel-lined plate to drain. Add a little additional olive oil to the pan between batches if needed.
11. Spread a layer of tomato sauce over the bottom of a deep casserole dish.
12. Arrange a layer of zucchini over the sauce, followed by mozzarella, ricotta, and a light seasoning of salt and black pepper.
13. Repeat the layers, beginning again with tomato sauce, until all of the ingredients have been used.
14. Finish the casserole with a final layer of tomato sauce. Sprinkle generously with grated Parmesan and a little crushed dried basil.
15. Bake at 350°F for approximately 1 hour, or until the casserole is bubbling and heated through.
16. Remove from the oven and let the Zucchini Parmesan stand for 30 minutes before cutting and serving. This resting time is important because it allows the layers to settle and makes the casserole much easier to serve.

Tips for Success

• Choose medium zucchini that feel firm and heavy for their size. Very large zucchini tend to contain more seeds and water.
• Keep the zucchini slices close to 1/2 inch thick so they soften during baking without disappearing into the casserole.
• Don’t skip sautéing the breaded zucchini. The golden exterior adds flavor and helps give the finished casserole its hearty texture.
• Let the sautéed zucchini drain well before assembling the casserole. Zucchini naturally contains a lot of moisture, and removing some of the excess helps prevent a watery finished dish.
• Give the casserole the full 30-minute resting time after baking. It may be tempting to cut into it immediately, but the layers will hold together much better after resting.

Serving Ideas

• Serve Zucchini Parmesan with a simple green salad and warm Italian bread or garlic bread for soaking up the extra tomato sauce.
• For a larger meal, pair it with pasta tossed with olive oil and garlic or a simple spaghetti marinara.
• Because the casserole is already rich with ricotta and mozzarella, lighter side dishes such as roasted vegetables, sautéed greens, or a crisp Italian salad work especially well.

Tips for Entertaining

• Zucchini Parmesan is a great choice for a casual family gathering because much of the work can be done before guests arrive.
• Prepare the tomato sauce and sauté the zucchini earlier in the day. Assemble the casserole, cover it, and refrigerate until you’re ready to bake. If baking it directly from the refrigerator, allow a little additional baking time so the center becomes completely hot.
• For a buffet-style dinner, let the casserole rest before placing it on the table. The layers will stay together better and guests can easily serve themselves.