The Tastiest Giant Zucchini Parmesan Recipe Ever Made

My summer garden occasionally produces giant zucchini that demand creative culinary solutions beyond typical side dishes.

Massive green vegetables can overwhelm home cooks searching for delightful transformations.

Resourceful chefs recognize these oversized squash as opportunities for hearty, satisfying meals.

This parmesan preparation turns mammoth zucchini into a crowd-pleasing centerpiece with crispy breaded edges and melted cheese.

Layers of golden-brown coating complement the mild vegetable’s tender interior.

Robust seasonings and premium ingredients guarantee a memorable dining experience.

You’ll savor every bite of this impressive vegetable-forward recipe that celebrates fresh, seasonal produce.

Giant Zucchini Parmesan That Feeds and Delights

• Conquer Vegetable Transformation: Turn boring zucchini into a mouthwatering, crispy Italian-inspired dish that will make everyone forget they're eating vegetables.
• Foolproof Cooking Technique: Baking instead of frying creates a healthier version that's equally crunchy and delicious, perfect for home cooks of all skill levels.
• Crowd-Pleasing Versatility: Works wonderfully as an appetizer, side dish, or light main course that appeals to both kids and adults, making mealtime stress-free and enjoyable.
• Customize with Ease: Swap ingredients or add personal twists like different cheeses or spices to match your taste preferences and kitchen inventory.

Giant Zucchini Parmesan Ingredient List

• Zucchini: Large summer squash with mild flavor.
• Kosher Salt: Helps draw out moisture from zucchini.
• Black Pepper: Adds classic seasoning touch.

• Eggs: Helps bread crumbs stick to zucchini.
• Seasoned Bread Crumbs: Creates crispy exterior layer.
• Olive Oil Spray: Ensures golden and crispy texture.

• Ricotta, Mozzarella, Pecorino Romano: Creamy cheese blend for rich flavor.
• Fresh Parsley: Adds bright herbal note.
• Marinara Sauce: Classic Italian tomato sauce for dipping and topping.

Giant Parmesan Zucchini Baking Guide

Step 1: Prepare Zucchini Slices

Slice zucchini into even rounds. Sprinkle with salt and let sit for 10 minutes to release excess water. Gently pat dry with paper towels to remove moisture completely.

Step 2: Create Coating Station

Set up two shallow bowls. In the first bowl, whisk eggs until smooth. In the second bowl, mix breadcrumbs with Italian seasoning for extra flavor.

Step 3: Dredge Zucchini Rounds

Dip each zucchini slice into the whisked eggs, ensuring complete coverage. Roll the egg-coated slice in seasoned breadcrumbs, pressing gently to help crumbs adhere perfectly.

Step 4: Arrange for Baking

Place breaded zucchini rounds on a lined baking sheet. Lightly mist with olive oil spray to help achieve a golden, crispy exterior.

Step 5: First Bake

Slide the baking sheet into a preheated oven at 425°F. Bake for 20-25 minutes, flipping halfway through to ensure even browning. Zucchini should turn golden and crisp.

Step 6: Create Cheese Blend

• Ricotta cheese
• Shredded mozzarella
• Grated Pecorino Romano
• Chopped fresh parsley

Stir until ingredients are well combined.

Step 7: Top and Finish

Spread a generous spoonful of cheese mixture over each baked zucchini round. Add a dollop of warm marinara sauce. Return to oven for 5-7 minutes until cheese melts beautifully.

Step 8: Serve and Enjoy

Transfer zucchini bites to a serving platter. Garnish with additional chopped parsley. Serve immediately with extra marinara sauce on the side for dipping.

How to Prep Giant Zucchini Parmesan

• Drain Moisture Effectively: Salt the zucchini slices and let them sit for 10 minutes to remove excess water, ensuring a crispy texture without sogginess.
• Optimize Coating Technique: Dip zucchini into eggs first, then bread crumbs, pressing gently to create an even, thick coating that will turn golden and crunchy.
• Choose Quality Cheese Blend: Mix ricotta, mozzarella, and Pecorino Romano for a rich, creamy flavor that complements the crispy zucchini perfectly.
• Prevent Burning: Lightly spray olive oil and bake at moderate heat, flipping midway to achieve an even, golden-brown crust without burning.
• Serve Immediately Fresh: Garnish with fresh parsley and warm marinara sauce right before serving to maintain the zucchini's crisp texture and maximum flavor.

Giant Zucchini Parmesan: How To Store The Leftovers

• Store cooled zucchini parmesan in an airtight container for up to 3 days in the refrigerator. Place parchment paper between layers to prevent sticking.
• Wrap individual portions tightly in plastic wrap, then place in freezer-safe containers. Zucchini dish can be frozen for up to 1 month without losing quality.
• Preheat oven to 375°F. Arrange zucchini slices on a baking sheet, cover with foil to prevent drying. Warm for 10-12 minutes until heated through, removing foil in the last 3 minutes to restore crispiness.
• Place zucchini on a microwave-safe plate, cover with a damp paper towel. Heat in 30-second intervals, checking to maintain texture and prevent sogginess.

Zucchini Parmesan Serving Suggestions

• Pair Zesty Italian White Wine: Select a crisp Pinot Grigio or Vermentino that complements the rich, cheesy zucchini parmesan with its bright acidity and light flavor profile.
• Create Herbal Mediterranean Salad: Toss fresh arugula, cherry tomatoes, cucumber, and basil with olive oil and lemon juice to balance the heaviness of the zucchini dish and provide a refreshing contrast.
• Match Rustic Red Wine Companion: Choose a medium-bodied Chianti or Sangiovese that stands up to the robust marinara sauce and provides a smooth, fruity undertone to the cheesy zucchini slices.
• Serve Crispy Garlic Bread Sidekick: Prepare toasted baguette slices rubbed with garlic and drizzled with extra virgin olive oil to soak up extra marinara sauce and add a crunchy texture to the meal.

Giant Zucchini Parmesan: Delicious Cooking Combos

• Gluten-Free Zucchini Parmesan: Replace regular bread crumbs with gluten-free panko or almond flour for a celiac-friendly version that maintains crispy texture and flavor.
• Vegan Zucchini Parmesan: Substitute eggs with plant-based egg replacer or aquafaba. Use dairy-free cheese alternatives like nutritional yeast or vegan mozzarella to create a plant-based rendition of the classic dish.
• Low-Carb Zucchini Parmesan: Skip bread crumbs entirely and use crushed pork rinds or ground nuts as a coating. Replace marinara with a low-carb tomato sauce to reduce overall carbohydrate content.
• Mediterranean Herb Zucchini Parmesan: Incorporate dried oregano, basil, and thyme into the bread crumb mixture. Add crumbled feta cheese instead of ricotta for a Greek-inspired flavor profile that enhances the traditional recipe.

FAQs

• Why do I need to salt the zucchini before coating?

Salting helps draw out excess moisture from the zucchini, preventing soggy breading and ensuring a crispy texture when baked.

• Can I use different types of cheese for the filling?

While the recipe uses ricotta, mozzarella, and Pecorino Romano, you can substitute with similar soft or mild cheeses like cottage cheese or provolone to suit your taste preferences.

• How do I know when the zucchini is perfectly cooked?

Look for a golden brown color and crispy edges. The zucchini should be tender but not mushy, with a crunchy breaded exterior.

• Is there a gluten-free option for this recipe?

Yes, you can use gluten-free breadcrumbs or almond flour as a substitute for traditional breadcrumbs to make the dish gluten-free.

Giant Zucchini Parmesan Recipe

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4.6 from 29 reviews

• Total Time: 50 minutes
• Yield: 6 1x

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Description

Hearty giant zucchini parmesan delivers rustic Italian comfort with layers of melted cheese and crispy breaded zucchini. Garden-fresh ingredients merge into a satisfying meal that brings Mediterranean warmth to dinner tables.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 1 giant zucchini, sliced into 1/2-inch slices
• 2 large eggs
• 1 cup seasoned whole wheat bread crumbs (or gluten-free)
• 1/2 cup part-skim ricotta
• 6 tablespoons part-skim shredded mozzarella
• 1/4 cup grated Pecorino Romano

Seasoning and Herbs:

• 3/4 teaspoon kosher salt
• Freshly ground black pepper
• 2 tablespoons chopped parsley, plus more for garnish

Cooking and Serving:

• Olive oil spray
• 1 cup warmed marinara sauce, plus 1/2 cup for serving

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Instructions

1. Prepare the zucchini by laying slices on a baking sheet and generously seasoning with salt and pepper. Allow the slices to rest for 10 minutes to extract excess moisture, then carefully blot dry with paper towels.
2. Create two separate coating stations: whisk eggs in one shallow bowl and combine seasoned bread crumbs in another bowl.
3. Carefully dredge each zucchini slice through the beaten eggs, ensuring complete coverage, then thoroughly coat with bread crumbs, placing each slice back on the baking sheet.
4. Lightly mist the breaded zucchini with olive oil spray, then transfer to a preheated 425°F oven. Roast for 20-25 minutes, rotating midway to ensure even browning and crisp texture.
5. While zucchini bakes, blend ricotta, mozzarella, Pecorino Romano, and finely chopped parsley in a mixing bowl to create a creamy cheese mixture.
6. Remove zucchini from oven and delicately spread a spoonful of the cheese blend across each slice. Top with a dollop of warmed marinara sauce.
7. Return zucchini to the oven for an additional 5-7 minutes, allowing cheese to melt and become luxuriously bubbly.
8. Transfer to serving platter, garnish with fresh parsley, and accompany with extra marinara sauce for guests to enjoy.

Notes

• Eliminate moisture by salting zucchini slices to prevent soggy texture and ensure crispy coating.
• Use gluten-free breadcrumbs for a celiac-friendly version, maintaining the same delicious crunch.
• Choose low-fat cheese options to reduce calories without compromising flavor, perfect for health-conscious eaters.
• Experiment with different herbs like basil or oregano in the cheese mixture to customize the dish’s taste profile.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 250
• Sugar: 4g
• Sodium: 500mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 14g
• Cholesterol: 90mg