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Zucchini Parmesan - Wondering what to do with those huge zucchini growing in your garden? This is the perfect, delicious recipe!

The glut of zucchini coming from our garden this year is slowing down a bit – and we’ve also been trying to keep ahead of it by picking the zucchini when they are small in size and tender!

But – inevitably – we’re still finding an occasional zucchini that has grown to caveman club-sized proportions – seemingly overnight anytime we get some rain!

Zucchini Parmesan - Wondering what to do with those huge zucchini growing in your garden? This is the perfect, delicious recipe!

It was one of those huge zucchinis that inspired today’s recipe for Zucchini Parmesan. One of my favorite dishes is Jack’s Eggplant Parmesan – and it was with that dish in mind that I suggested to Jack that we try making Zucchini Parmesan instead!

I’ll just tell you right now – I love this Zucchini Parmesan even more than I love his eggplant parm!

Thick slices of zucchini are lightly breaded and fried, then layered into stacks with tomato sauce and both Parmesan and mozzarella cheeses. The Zucchini Parmesan stacks are then baked in the oven until heated completely through and the mozzarella cheese melts!  (Super simple and super delicious!)

Zucchini Parmesan - Wondering what to do with those huge zucchini growing in your garden? This is the perfect, delicious recipe!

Zucchini is a mild vegetable that works with so many different ingredients, so you can get very creative with this fantastic dish! Replace the red sauce with a white sauce, add cooked spinach or cooked mushrooms before you top the zucchini with cheese, add some fresh slices of basil, etc. – your own culinary creativity is the limit! Just follow the same basic method described in the recipe and add your own favorite ingredients!

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Zucchini Parmesan - A Family Feast

Zucchini Parmesan

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 4-6 servings


  • 2 pounds of zucchini whole (one to three depending on size)
  • 1 cup flour
  • 2 teaspoons Kosher salt, divided
  • ¼ teaspoon freshly ground black pepper
  • 2 eggs
  • ½ cup whole milk
  • 1 ½ cups seasoned bread crumbs
  • Vegetable or Canola oil for frying
  • 3 ounces freshly grated Parmesan cheese
  • 2 cups tomato sauce (see recipe here)
  • ½ pound fresh grated mozzarella
  • Optional – pasta for serving


  1. Remove stem and end from zucchini(s). Slice into half inch slices. Set aside.
  2. Mix flour, one teaspoon of salt and pepper into a medium bowl or pie plate.
  3. Beat eggs and milk into another medium bowl or pie plate.
  4. Pour bread crumbs into a third medium bowl or pie plate.
  5. The zucchini should be a little wet from sitting. Dip each piece first into flour (shake off excess), then in egg wash and then in bread crumbs and lay out on a platter. Lay a piece of parchment over each layer if they all don’t fit on the platter in a single layer.
  6. In a cast iron skillet or other heavy bottomed pan, fill to about three inches with the oil and bring to 350 degrees.
  7. Also preheat oven to 375 degrees.
  8. With long handled tongs, place breaded zucchini into hot oil and cook in batches making sure the oil heats back up before you start the next batch. Fry about a minute and a half on each side or until golden brown. Remove to a plate lined with paper towels. Salt each piece as they come out of the hot oil with remaining teaspoon of salt. Repeat for remaining pieces. They will not be fully cooked at this point.
  9. As you are cooking, draining and salting each piece, begin assembling on a foil lined sheet pan that has been lightly sprayed with pan spray. Arrange into six even piles letting them fall off to each side (see photos below).
  10. After they are all on the sheet pan, divide the grated Parmesan between them. Then divide the sauce and finally the mozzarella between the six portions (see photos above).
  11. Place in preheated oven and bake for 20 minutes.
  12. Serve immediately with pasta of your choice if desired.

You may also like:

Eggplant Parmesan

Eggplant Parmesan - A Family Feast

Italian Tomato Sauce

Italian_Tomato_Sauce - A Family Feast

Scarpaccia (Zucchini Tart)

 Scarpaccia - A Family Feast


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  • Mary wrote:

    Do you think you could bake this?

    • Martha wrote:

      Hi Mary – You probably won’t get the same crispy outer coating as frying, but baking will work.

  • Jocelyn@Brucrewlife wrote:

    This looks so so good! 🙂 The perfect way to help use up all the zucchini!

    • Martha wrote:

      Thanks Jocelyn!

  • Des @ Life’s Ambrosia wrote:

    This couldn’t have come at a better time! I just picked a zucchini almost the size of a small dog the other day. 🙂

    • Martha wrote:

      Too funny Des! It’s amazing how quickly those zucchini can grow!

  • Kimberly wrote:

    My hubs loves eggplant parm, but I just don’t … but we both love zucchini so this would be a fabulous substitute! I think this is going on my “to make” list this week! Thanks!

    • Martha wrote:

      I hope you (both) enjoy it Kimberly! I know what you mean about eggplant (I only like it prepared certain ways) but I think you’ll enjoy a version made with zucchini! Thanks for writing to us today!

  • Julia wrote:

    What a fun idea to make this Zucchini Parm! Nice and comforting and a good way to use up the zucchini!

    • Martha wrote:

      Thanks Julia!

  • marigene wrote:

    There is only one word for this…yummy! I ♥ zucchini cooked any way.

    • Martha wrote:

      Thanks Marigene!

  • Christie – Food Done Light wrote:

    You’ve taken one of my favorite meals, Eggplant Parmesan, and made it better with zucchini. Love the gooey cheese and the tomato sauce on a crispy zucchini round.

    • Martha wrote:

      Thanks Christie! I agree – it’s better with the more mild flavor of zucchini!

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