Recipe Review: Zucchini Parmesan

Recipe Review: Zucchini Parmesan

Today while I was taking a break from the big girl job hunt, I stumbled across this recipe for Sheet Pan Zucchini Parmesan from Chungah over at Damn Delicious. My parents have been trying to eat more veggies lately, so I figured it might be a good recipe to try out for dinner. After making sure neither of them had plans, I made a mental checklist of all the things I needed to pick up from the grocery store on my way home and then got right to cooking!

It’s a pretty simple recipe in terms of ingredients and technique, and it’s more filling than one might expect of a vegetarian meal. Plus anything with melted mozzarella is a winner in my book! I’ve never made eggplant parmesan so I can’t tell you how it might compare but it’s probably pretty similar, with one major difference – since zucchini is a narrower squash, the pieces turn out smaller than an eggplant would, meaning they probably cook a little bit better and are a tad easier to eat!

Sheet Pan Zucchini Parmesan


  • 1 c. Panko bread crumbs
  • ⅓ c. freshly grated parmesan
  • salt and pepper, to taste
  • 2 zucchinis, thinly sliced to ¼” thick
  • ⅓ c. all-purpose flour
  • 2 large eggs, beaten
  • ½ c. marinara sauce
  • ½ c. mozzarella pearls, drained
  • 2 Tbsp. chopped fresh basil


  1. Preheat oven to 400 degrees Fahrenheit. Lightly oil baking sheet or coat with nonstick spray.
  2. In a large bowl, combine Panko and parmesan, season with salt and pepper, and set aside.
  3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. Place zucchini in a single layer onto prepared baking sheet. Place into oven and bake until tender and golden brown, about 18-20 minutes.
  5. Top with marinara and mozzarella.
  6. Broil for 2-3 minutes, until cheese has melted.
  7. Garnish with basil and serve immediately.

I served this recipe with steamed broccoli, buttered pasta, and dinner rolls. My parents said it was definitely a “do again” so if it has their stamp of approval, you know it’s a good recipe!

zucchini parm

Do you have any meatless recipes that are still filling? Do they resemble any pasta dishes? Leave a comment and let me know!


1 Comment

  1. Beth norton
    May 18, 2017 / 1:15 am


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