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Zucchini parmesan is the ultimate veggie twist on a classic favorite. It’s crispy, cheesy, and loaded with flavor, minus the pasta. This recipe takes zucchini planks, bakes out their moisture, and then layers them with basil-infused ricotta, breadcrumbs, and parmesan. The result? A healthier, low-carb, and irresistibly delicious dish that’s perfect for family dinners or meal prep.
Swapping zucchini for pasta offers a range of health perks without sacrificing satisfaction. Zucchini is packed with fiber, vitamins, and minerals and is significantly lower in carbs and calories than pasta. While pasta is a comforting staple, it can be heavy. Zucchini lightens the load, keeping you full without the post-meal slump. Plus, zucchini is hydrating and full of antioxidants, which support everything from skin health to immune function.
Pre-Bake for Perfect Texture
The secret to making zucchini parmesan taste just right? Baking the zucchini first. Zucchini has a high water content, which can turn dishes soggy if not handled properly. Baking removes that excess moisture and gives the zucchini a bit of a crisp before it even meets the cheese. Start by slicing your zucchini into planks about 1/4 inch thick, sprinkle with salt to draw out extra water, and bake until golden and slightly softened.
Layering the Flavors
After your zucchini is ready, it’s time for the layering. A basil ricotta mixture adds creaminess and a touch of freshness to each bite. Simply combine ricotta with fresh basil leaves (or pesto), and mozzarella cheese. Layer this mixture over each zucchini plank on a sheet pan, stacking for a beautiful, cheesy bite in every mouthful.
Topped With Crispy Goodness
Here’s where the magic happens. A blend of breadcrumbs and parmesan sprinkled over the zucchini adds that crunchy, savory topping we all crave. Lightly toast the breadcrumbs before layering them on top for extra crispness. A final drizzle of olive oil over the dish brings everything together and helps achieve a golden-brown crust.
Baked to Golden Perfection
Once everything is layered and topped, pop the sheet pan in the oven. Bake until the breadcrumbs are crisp, and the cheese is melted to a bubbly, golden perfection. Serve it hot with a sprinkle of fresh basil for a garnish that’s as tasty as it is pretty.
Health Benefits That Make it Worth the Swap
With zucchini instead of pasta, this dish not only tastes lighter, it’s genuinely easier on your body. Zucchini is rich in vitamins A and C, both essential for skin health and immune support. The high water content helps keep you hydrated, and fiber aids in digestion, making this a well-rounded, veggie-forward meal. Plus, by reducing carbs and adding veggies, you’re doing your waistline a favor without missing out on flavor.
Zucchini parmesan is the ultimate veggie twist on a classic favorite. It’s crispy, cheesy, and loaded with flavor, minus the pasta. This recipe takes zucchini planks, bakes out their moisture, and then layers them with basil-infused ricotta, breadcrumbs, and parmesan. The result? A healthier, low-carb, and irresistibly delicious dish that’s perfect for family dinners or meal prep.
Ingredients
UnitsScale
2pounds zucchini (about 4 medium), trimmed
3 tablespoons extra-virgin olive oil, divided
2 teaspoons kosher salt, divided
Freshly-ground black pepper
1 (16-ounce) container ricotta or cottage cheese (about 2 cups)
Slice the zucchini in half crosswise, then lengthwise into ¼-inch thick slabs. Toss with 2 tablespoons of olive oil. Season with 1½ teaspoons of the salt and several grinds black pepper and toss with your hands to coat.
Arrange the zucchini slices in a single layer on a baking sheet. You may need to use two baking sheets. Roast until knife-tender and the undersides are beginning to brown, 10 to 12 minutes.
In a bowl, combine the ricotta or cottage cheese, basil, red pepper flakes, 1½ cups of the mozzarella cheese and a sprinkle of Parmesan cheese.
In a separate bowl, stir together the Parmesan, breadcrumbs, remaining 1 tablespoon oil, and a pinch each salt and black pepper.
Combine the zucchini onto one sheet pan. On the now-empty sheet pan, spread 2 cups of the marinara sauce all the way to the edges. Arrange all of the zucchini slices over top (they should mostly fit in one layer, but it’s okay if they overlap slightly). Dollop on the cottage cheese mixture, followed by the remaining sauce.
Sprinkle the remaining ½ cup mozzarella evenly over the sheet pan, followed by the breadcrumb mixture. (Be generous around the edges of the sheet pan).
Bake until the sauce is bubbling and the cheese is browned in spots, 20 to 25 minutes. Let sit at least 5 minutes before topping with more basil and serving.
