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Baked Zucchini Parmesan Casserole

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This easy baked zucchini parmesan casserole layers tender zucchini with rich marinara, Italian herbs, and a crispy parmesan-panko topping for a comforting, veggie-forward dinner ready in just 30 minutes. Perfect for busy weeknights, it’s a crowd-pleaser even for picky eaters.

Ingredients

Scale
  • 3 medium zucchini (about 1 1/2 lbs), sliced 1/4-inch thick
  • 2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 3/4 cup grated parmesan cheese, divided
  • 1/2 cup panko breadcrumbs
  • 1 large egg
  • 2 teaspoons Italian seasoning, divided
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • Optional: crushed red pepper flakes (for heat)
  • Optional: fresh basil or parsley (for garnish)

Instructions

  1. Wash and dry zucchini. Slice into 1/4-inch rounds. If zucchini is watery, lay slices on paper towels, sprinkle with salt, let sit 10 minutes, then pat dry.
  2. Preheat oven to 425°F. Grease a 9×13-inch baking dish with olive oil or nonstick spray.
  3. In a mixing bowl, combine mozzarella, 1/2 cup parmesan, egg, and 1 teaspoon Italian seasoning. Mix well.
  4. Spread 1 cup marinara sauce on the bottom of the baking dish. Layer half the zucchini slices over the sauce, slightly overlapping. Season with salt, pepper, and a pinch of garlic powder. Spoon half the cheese mixture over zucchini and spread gently. Repeat with remaining sauce, zucchini, seasonings, and cheese mixture.
  5. In a small bowl, toss panko breadcrumbs with 1/4 cup parmesan, 1 teaspoon Italian seasoning, and olive oil. Sprinkle evenly over the top.
  6. Bake uncovered for 20-25 minutes, until topping is golden and sauce is bubbling. If top browns too quickly, tent loosely with foil for last 5 minutes.
  7. Check for doneness: zucchini should be fork-tender, cheese melted and slightly browned. For crispier top, broil 2-3 minutes at the end.
  8. Let casserole rest 5-10 minutes before slicing. Garnish with fresh basil or parsley if desired.

Notes

For best texture, salt and pat dry zucchini slices before layering. Use thick marinara sauce to avoid sogginess. Freshly shredded cheese melts better than pre-shredded. Let casserole rest before serving for cleaner slices. Swap yellow squash or eggplant for zucchini, use gluten-free panko for GF version, or dairy-free cheese for vegan adaptation. Leftovers keep well and flavors deepen after a day.

Nutrition

Keywords: zucchini casserole, baked parmesan, vegetarian dinner, easy casserole, weeknight meal, Italian comfort food, gluten-free option, healthy casserole

Find it online: https://blairrecipes.com/baked-zucchini-parmesan-casserole-easy-30-minute-recipe-for-perfect-dinner/