Baked Zucchini Parmesan

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A Southern Italian classic from Campania, this baked zucchini parmesan swaps eggplant for tender summer squash. Layers of crispy breaded zucchini, San Marzano tomato sauce, fresh mozzarella, and Parmigiano-Reggiano bake together into a bubbly, golden casserole that captures the essence of Mediterranean home cooking.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 34 gCarbs
• 5 gFiber
• 9 gSugar
• 22 gProtein
• 820 mgSodium
• 745 mgPotassium
• 340 mgCalcium
• 3 mgIron
• 28 mgVitamin C
• 230 mcgVitamin A

Ingredients

For the zucchini

• 4 medium zucchini (about 2 lb), sliced 1/4-inch thick
• 2 tablespoons kosher salt, for drawing out moisture
• 1 cup all-purpose flour
• 2 large eggs, beaten with 2 tablespoons water
• 1 1/2 cups plain fine breadcrumbs
• 1/2 cup grated Parmigiano-Reggiano, mixed into the breadcrumbs
• 1/2 cup vegetable oil, for shallow frying

For the tomato sauce

• 3 cups San Marzano tomatoes, hand-crushed
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon kosher salt
• 8 fresh basil leaves, torn
• Pinch of sugar, if needed

For assembly

• 8 oz fresh mozzarella, torn into bite-size pieces
• 3/4 cup grated Parmigiano-Reggiano
• 10 fresh basil leaves
• 1 tablespoon extra-virgin olive oil, for drizzling

Directions

1. Arrange the zucchini slices on a wire rack set over a sheet pan, sprinkle both sides with the kosher salt, and let rest for 15 minutes to draw out excess moisture. Pat completely dry with paper towels.
2. Meanwhile, make the sauce: warm the olive oil in a small saucepan over medium heat, add the garlic and cook until just golden, then add the crushed tomatoes, salt, and a pinch of sugar. Simmer gently for 12 minutes, stir in the torn basil, and remove from heat.
3. Set up a breading station with three shallow bowls: flour, beaten eggs, and the breadcrumb-Parmigiano mixture. Dredge each zucchini slice in flour, dip in egg, then coat thoroughly in the seasoned breadcrumbs, pressing gently to adhere.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Fry the breaded zucchini in batches for about 2 minutes per side, until deep golden, then transfer to a paper-towel-lined plate. You should have 18 to 20 slices.
5. Preheat the oven to 400°F (200°C). Spread a thin layer of sauce in the bottom of a 9×13-inch baking dish. Arrange a single layer of fried zucchini over the sauce, top with one-third of the mozzarella, one-third of the remaining Parmigiano, a few basil leaves, and a ladle of sauce.
6. Repeat the layering twice more, finishing with sauce, the last of the Parmigiano, a final drizzle of olive oil, and a few whole basil leaves on top.
7. Bake uncovered for 22 to 25 minutes, until the cheese is melted, the sauce is bubbling at the edges, and the top is golden brown.
8. Let the parmigiana rest for at least 10 minutes before serving so the layers set; serve warm with crusty bread or a simple green salad.

Cook’s Notes

• Salting and resting the zucchini is essential; skipping this step will make the casserole watery.
• For a lighter version, skip the frying and brush the breaded slices with olive oil, then bake at 425°F for 20 minutes until crisp before layering.
• Use whole-milk fresh mozzarella packed in water for the creamiest melt; pat it dry with paper towels first to avoid excess moisture.
• Letting the finished dish rest 10 to 15 minutes before slicing is key to clean, sturdy layers that hold their shape on the plate.
• Leftovers keep well refrigerated for up to 3 days and reheat beautifully in a 350°F oven for 12 minutes.

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