19 Delicious Zucchini Parmesan Recipes for Every Occasion

Ready to fall in love with zucchini all over again? Whether you’re craving a cozy weeknight dinner or a show-stopping side dish, our roundup of 19 Delicious Zucchini Parmesan Recipes has something for every occasion. From crispy baked delights to creamy, cheesy masterpieces, these dishes promise to turn the humble zucchini into the star of your table. Let’s dive into these mouthwatering recipes that’ll have everyone asking for seconds!

Classic Zucchini Parmesan

Always a crowd-pleaser, this Classic Zucchini Parmesan layers tender zucchini with rich marinara and melted cheese for a comforting dish. Perfect for weeknights or potlucks, it’s straightforward yet satisfying.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 2 cups shredded mozzarella cheese
• 1/4 cup olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. Season zucchini rounds with salt and pepper. Dredge in flour, shaking off excess.
3. Dip floured zucchini into beaten eggs, then coat with breadcrumbs mixed with Parmesan.
4. Heat olive oil in a large skillet over medium heat. Fry zucchini until golden, about 2 minutes per side. Drain on paper towels.
5. Spread 1 cup marinara in the bottom of the prepared dish. Layer half the zucchini over sauce.
6. Top with 1 cup mozzarella and remaining marinara. Add remaining zucchini and mozzarella.
7. Bake for 25 minutes, until bubbly and golden. Let stand 5 minutes before serving.

Expect a crispy exterior giving way to soft zucchini, with a harmonious blend of tangy marinara and gooey cheese. Serve atop spaghetti or with a crisp green salad for a complete meal.

Zucchini Parmesan Casserole

This zucchini parmesan casserole is a hearty, comforting dish that layers fresh zucchini with rich cheeses and a robust tomato sauce. Tender zucchini slices absorb the flavors beautifully, creating a satisfying meal.

Ingredients

– 2 lbs fresh zucchini, sliced into 1/4-inch rounds – 1 cup whole milk ricotta cheese – 1/2 cup grated parmesan cheese – 1 cup shredded mozzarella cheese – 2 cups marinara sauce – 2 tbsp extra virgin olive oil – 1 tsp garlic powder – 1/2 tsp sea salt – 1/4 tsp freshly ground black pepper – 1/4 cup fresh basil leaves, thinly sliced

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil. 2. Arrange half of the zucchini slices in a single layer at the bottom of the dish. 3. In a bowl, mix ricotta, half of the parmesan, garlic powder, salt, and pepper. Spread evenly over zucchini. 4. Pour 1 cup of marinara sauce over the cheese layer. 5. Sprinkle half of the mozzarella over the sauce. 6. Repeat layers with remaining zucchini, ricotta mixture, marinara, and mozzarella. 7. Top with remaining parmesan cheese. 8. Bake for 35 minutes, or until bubbly and golden. 9. Let stand for 10 minutes before serving. Garnish with fresh basil. Tip: For a crispier top, broil for the last 2 minutes. Tip: Pat zucchini dry before layering to prevent excess moisture. Tip: Use a mandoline for uniformly thin zucchini slices. Oven-baked to perfection, this casserole boasts a creamy interior with a crispy, cheesy crust. Serve alongside a crisp green salad for a balanced meal.

Crispy Zucchini Parmesan Fries

Make these Crispy Zucchini Parmesan Fries for a snack that’s both indulgent and slightly virtuous. They’re golden, crunchy, and packed with flavor.

Ingredients

• 2 medium zucchinis, cut into 1/2-inch sticks
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, finely grated
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• Olive oil spray

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, combine panko, Parmesan, garlic powder, onion powder, smoked paprika, salt, and pepper.
3. Place flour in a separate shallow bowl. Place beaten eggs in another bowl.
4. Dredge zucchini sticks in flour, shaking off excess. Dip in eggs, then coat in panko mixture, pressing gently to adhere.
5. Arrange coated zucchini on the prepared baking sheet in a single layer. Lightly spray with olive oil.
6. Bake for 20-22 minutes, flipping halfway through, until golden and crispy.
7. Serve immediately with marinara sauce or aioli for dipping.

Perfectly crispy on the outside, tender on the inside, these fries offer a delightful contrast. Pair them with a spicy aioli to elevate the flavors further.

Zucchini Parmesan Sticks

Perfect for a quick snack or appetizer, these Zucchini Parmesan Sticks are crispy, cheesy, and irresistibly delicious.

Ingredients

• 2 medium zucchinis, cut into 1/2-inch sticks
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup all-purpose flour
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• Olive oil spray

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, mix panko, Parmesan, garlic powder, smoked paprika, salt, and pepper.
3. Place flour in a second shallow bowl and beaten eggs in a third.
4. Dredge zucchini sticks in flour, shaking off excess. Dip in eggs, then coat with panko mixture.
5. Arrange sticks on the baking sheet in a single layer. Lightly spray with olive oil.
6. Bake for 20 minutes, flipping halfway, until golden and crispy.
7. Tip: For extra crispiness, broil for the last 2 minutes.
8. Tip: Serve immediately with marinara sauce for dipping.
9. Tip: Ensure zucchini sticks are dry before coating to help breading adhere.

The sticks emerge from the oven with a satisfying crunch, revealing a tender interior. The smoky paprika and garlic add depth, making them a standout. Try pairing with a cool ranch dip for a contrasting flavor profile.

Zucchini Parmesan Roll Ups

Kickstart your meal prep with these Zucchini Parmesan Roll Ups, a clever twist on classic flavors that’s both elegant and easy to make.

Ingredients

• 2 medium zucchinis, thinly sliced lengthwise into 1/8-inch strips
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese, plus extra for garnish
• 1 large pasture-raised egg, lightly beaten
• 1/4 cup fresh basil leaves, finely chopped
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil.
2. Lay zucchini strips on a clean towel. Sprinkle with sea salt and let sit for 10 minutes to draw out moisture. Pat dry.
3. In a bowl, mix ricotta, Parmesan, egg, basil, salt, and pepper until well combined.
4. Spread 1 tbsp of the ricotta mixture onto each zucchini strip. Roll up tightly and place seam side down in the baking dish.
5. Pour marinara sauce over roll ups. Sprinkle with mozzarella and extra Parmesan.
6. Bake for 25 minutes, or until cheese is bubbly and golden.
7. Let rest for 5 minutes before serving to allow flavors to meld.

Notably, these roll ups offer a delightful contrast of creamy filling and tender zucchini, with a crispy cheese topping. Serve atop a bed of arugula for a fresh, peppery contrast.

Grilled Zucchini Parmesan

Just when you thought zucchini couldn’t get any better, this Grilled Zucchini Parmesan proves otherwise. Juicy, charred zucchini slices meet a crispy, cheesy topping for a side that steals the show.

Ingredients

• 2 medium zucchinis, sliced lengthwise into 1/4-inch planks
• 1/4 cup extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup freshly grated Parmigiano-Reggiano cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp finely chopped fresh basil
• 1 tsp minced garlic

Instructions

1. Preheat grill to medium-high heat, 400°F.
2. Brush zucchini planks on both sides with olive oil. Season with salt and pepper.
3. Grill zucchini for 3-4 minutes per side, until deep grill marks appear and zucchini is tender.
4. In a small bowl, combine Parmigiano-Reggiano, panko, basil, and garlic.
5. Sprinkle cheese mixture evenly over grilled zucchini. Close grill lid for 1-2 minutes to melt cheese.
6. Remove from grill when cheese is bubbly and golden.

Delightfully crisp on the outside with a tender interior, this dish offers a smoky depth from the grill. Serve atop a bed of arugula for a peppery contrast or alongside grilled meats for a hearty meal.

Zucchini Parmesan Lasagna

Veggie lovers, rejoice! This zucchini parmesan lasagna swaps noodles for thin-sliced zucchini, offering a lighter take on the classic. It’s layered with rich marinara and creamy cheeses for a satisfying bite.

Ingredients

– 3 large zucchinis, thinly sliced lengthwise
– 2 cups marinara sauce
– 1 cup whole milk ricotta cheese
– 1/2 cup grated parmesan cheese
– 1 cup shredded mozzarella cheese
– 1 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 large pasture-raised egg, lightly beaten

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13 inch baking dish with olive oil.
2. In a bowl, mix ricotta, parmesan, beaten egg, garlic powder, salt, and pepper until well combined.
3. Arrange a layer of zucchini slices at the bottom of the dish, slightly overlapping.
4. Spread half of the ricotta mixture over the zucchini, then top with 1 cup marinara sauce and 1/2 cup mozzarella.
5. Repeat layers: zucchini, remaining ricotta mixture, 1 cup marinara, and 1/2 cup mozzarella.
6. Cover with foil and bake for 25 minutes. Remove foil and bake for another 20 minutes until bubbly and golden.
7. Let stand for 10 minutes before slicing. This allows layers to set for cleaner cuts.
Creamy, cheesy, and packed with flavor, this lasagna is a veggie-forward twist on comfort food. Serve with a crisp green salad to balance the richness.

Zucchini Parmesan Pizza

Fancy a twist on classic pizza night? This Zucchini Parmesan Pizza combines fresh produce with rich cheese for a satisfying meal. Perfect for using up summer zucchini.

Ingredients

– 1 pre-made pizza dough (16 oz)
– 2 medium zucchinis, thinly sliced into rounds
– 1 cup marinara sauce
– 1 1/2 cups shredded Parmesan cheese
– 2 tbsp extra virgin olive oil
– 1 tsp garlic powder
– 1/2 tsp crushed red pepper flakes
– 1/4 cup fresh basil leaves, torn

Instructions

1. Preheat oven to 475°F with a pizza stone or baking sheet inside.
2. Roll out pizza dough on a floured surface to a 12-inch circle.
3. Brush dough with 1 tbsp olive oil to prevent sogginess.
4. Spread marinara sauce evenly over the dough, leaving a 1-inch border.
5. Arrange zucchini rounds in a single layer over the sauce.
6. Sprinkle garlic powder and red pepper flakes evenly over the zucchini.
7. Top with shredded Parmesan cheese, covering the zucchini completely.
8. Transfer pizza to the preheated stone or sheet. Bake for 12-14 minutes until crust is golden and cheese is bubbly.
9. Remove from oven. Drizzle with remaining 1 tbsp olive oil and scatter torn basil leaves.
10. Let rest for 2 minutes before slicing.

Not your average pizza, this version offers a crispy crust with tender zucchini and a sharp Parmesan bite. Serve with a side of arugula salad dressed in lemon vinaigrette for a fresh contrast.

Zucchini Parmesan Pasta

Lusciously tender zucchini meets rich Parmesan in this comforting pasta dish that’s ready in under 30 minutes.

Ingredients

• 8 oz. dried penne pasta
• 2 medium zucchini, julienned
• 2 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving
• 1/4 cup fresh basil leaves, thinly sliced
• Kosher salt and freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add penne and cook until al dente, 9-11 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add zucchini and sauté until just tender, 3-4 minutes.
3. Add garlic and red pepper flakes to skillet; cook until fragrant, 30 seconds. Tip: Avoid browning garlic to prevent bitterness.
4. Stir in heavy cream and bring to a simmer. Cook until slightly thickened, 2-3 minutes.
5. Reduce heat to low. Add cooked pasta, Parmesan, and reserved pasta water as needed to loosen sauce. Toss to coat evenly. Tip: The starch in pasta water helps emulsify the sauce.
6. Season with salt and pepper to taste. Fold in basil just before serving. Tip: Adding basil at the end preserves its vibrant color and flavor.

Juicy zucchini ribbons cling to each noodle, offering a fresh contrast to the creamy, peppery sauce. Serve with extra Parmesan and a drizzle of olive oil for a restaurant-worthy finish.

Zucchini Parmesan Soup

Rustic yet refined, this Zucchini Parmesan Soup blends garden freshness with rich, cheesy depth. Perfect for late summer evenings, it’s a bowl of comfort that doesn’t weigh you down.

Ingredients

– 2 tbsp extra-virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced
– 4 medium zucchinis, trimmed and cut into 1/2-inch rounds
– 4 cups low-sodium vegetable broth
– 1/2 cup heavy cream
– 1/2 cup freshly grated Parmesan cheese
– 1/2 tsp kosher salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp red pepper flakes

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add zucchini rounds and cook, stirring occasionally, until slightly softened, about 5 minutes.
5. Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer until zucchini is tender, about 15 minutes.
6. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer to a blender in batches.
7. Stir in heavy cream, Parmesan cheese, salt, black pepper, and red pepper flakes. Simmer for an additional 5 minutes to meld flavors.
8. Taste and adjust seasoning if necessary.
Lusciously creamy with a hint of spice, this soup’s velvety texture is balanced by the sharpness of Parmesan. Serve with a drizzle of olive oil and extra cheese for an indulgent touch.

Zucchini Parmesan Salad

Perfect for summer, this Zucchini Parmesan Salad combines crisp vegetables with rich, savory flavors. It’s a quick, no-cook dish that delivers on freshness and depth.

Ingredients

• 2 medium zucchinis, thinly sliced into ribbons
• 1/4 cup extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup pine nuts, toasted
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh basil leaves, chiffonade

Instructions

1. In a large bowl, whisk together the extra-virgin olive oil and fresh lemon juice until emulsified.
2. Add the zucchini ribbons to the bowl, tossing gently to coat them evenly with the dressing.
3. Sprinkle the sea salt and freshly ground black pepper over the zucchini, adjusting to taste if necessary.
4. Let the salad sit for 5 minutes to allow the flavors to meld.
5. Add the freshly grated Parmesan cheese and toasted pine nuts to the bowl, tossing lightly to combine.
6. Garnish with chiffonade of fresh basil leaves before serving.

Crisp zucchini ribbons offer a refreshing crunch, while the Parmesan adds a umami depth. Serve chilled on a hot day for maximum refreshment.

Zucchini Parmesan Sliders

Here’s a twist on classic sliders that’s both light and satisfying. Zucchini Parmesan Sliders are perfect for a quick dinner or a crowd-pleasing appetizer.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup olive oil
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 12 slider buns, toasted

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Dredge zucchini rounds in flour, shaking off excess.
3. Dip floured zucchini into beaten eggs, then coat with a mixture of breadcrumbs, Parmesan, garlic powder, salt, and pepper.
4. Heat olive oil in a large skillet over medium heat. Fry zucchini rounds until golden brown, about 2-3 minutes per side. Tip: Avoid overcrowding the skillet for even cooking.
5. Transfer fried zucchini to the prepared baking sheet. Top each with 1 tbsp marinara sauce and a sprinkle of mozzarella.
6. Bake for 5-7 minutes, or until cheese is melted and bubbly. Tip: For a crispier finish, broil for the last 1-2 minutes.
7. Assemble sliders by placing a zucchini round on each toasted bun. Tip: Add a basil leaf for a fresh contrast to the rich flavors.

Crisp on the outside and tender within, these sliders offer a delightful contrast of textures. Serve them with a side of extra marinara for dipping, or layer with prosciutto for an added salty kick.

Zucchini Parmesan Muffins

These zucchini Parmesan muffins are a savory twist on a classic, perfect for a quick breakfast or a snack on the go.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup grated Parmesan cheese, finely grated
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1/3 cup whole milk
• 1/3 cup extra-virgin olive oil
• 1 cup zucchini, grated and moisture squeezed out

Instructions

1. Preheat oven to 375°F. Line a muffin tin with paper liners.
2. In a large bowl, whisk together sifted flour, Parmesan, baking powder, salt, and pepper.
3. In another bowl, combine beaten eggs, milk, and olive oil until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to dense muffins.
5. Gently stir in the grated zucchini. Tip: Squeezing out zucchini moisture prevents soggy muffins.
6. Divide the batter evenly among the muffin cups, filling each 3/4 full.
7. Bake for 20-22 minutes, or until golden and a toothpick inserted comes out clean. Tip: Rotate the tin halfway for even baking.
8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.

Expect a moist crumb with a crisp top, thanks to the Parmesan. Serve warm with a dollop of herb-infused cream cheese for an extra flavor boost.

Zucchini Parmesan Quiche

Savory and satisfying, this Zucchini Parmesan Quiche blends fresh produce with rich cheese for a perfect brunch or dinner option.

Ingredients

• 1 9-inch pie crust, pre-baked
• 2 medium zucchinis, thinly sliced
• 1 cup heavy cream
• 3 pasture-raised eggs, lightly beaten
• 1 cup grated Parmesan cheese
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp nutmeg

Instructions

1. Preheat oven to 375°F.
2. In a skillet over medium heat, melt clarified butter. Add zucchini slices, sauté until lightly golden, about 5 minutes. Tip: Do not overcrowd the skillet to ensure even cooking.
3. In a bowl, whisk together heavy cream, eggs, Parmesan cheese, sea salt, black pepper, and nutmeg until smooth.
4. Arrange sautéed zucchini slices evenly over the pre-baked pie crust.
5. Pour the egg mixture over the zucchini, ensuring it’s evenly distributed. Tip: Gently shake the pie dish to remove any air bubbles.
6. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is golden brown. Tip: Check doneness by inserting a knife near the center; it should come out clean.
7. Let the quiche cool for 10 minutes before slicing.

With a creamy texture and a hint of nutmeg, this quiche pairs wonderfully with a crisp green salad. For an extra touch, garnish with fresh basil leaves before serving.

Zucchini Parmesan Frittata

Kitchens across the country are buzzing with the simplicity and versatility of this dish. Perfect for any meal, it’s a hearty option that doesn’t skimp on flavor or nutrition.

Ingredients

– 6 pasture-raised eggs, lightly beaten
– 1 medium zucchini, thinly sliced into rounds
– 1/2 cup grated Parmesan cheese
– 1 tbsp clarified butter
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp extra virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced

Instructions

1. Preheat oven to 375°F.
2. In a 10-inch oven-safe skillet, heat olive oil over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add zucchini slices, sauté for another 2 minutes until slightly softened.
4. In a bowl, combine beaten eggs, Parmesan, salt, and pepper.
5. Pour egg mixture over the sautéed vegetables in the skillet. Stir gently to distribute evenly.
6. Cook on the stovetop for 2 minutes without stirring to let the bottom set.
7. Transfer skillet to the preheated oven. Bake for 12-15 minutes until the top is golden and the center is set.
8. Remove from oven and let rest for 2 minutes before slicing.
Tip: For a fluffier frittata, whisk the eggs vigorously to incorporate air.
Tip: Ensure the skillet is oven-safe to avoid handle damage.
Tip: Letting the frittata rest before slicing ensures clean cuts.
Yielded with a golden crust and tender interior, this frittata boasts a rich, cheesy flavor. Serve warm with a side of arugula for a peppery contrast.

Zucchini Parmesan Bread

Luscious and moist, this zucchini parmesan bread combines garden-fresh zucchini with rich parmesan for a savory twist on a classic.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup buttermilk
• 1 cup grated zucchini, excess moisture squeezed out
• 1/2 cup freshly grated parmesan cheese
• 1 tablespoon fresh thyme leaves

Instructions

1. Preheat oven to 350°F. Grease a 9×5 inch loaf pan with butter.
2. In a large bowl, whisk together sifted flour, baking soda, baking powder, and sea salt.
3. In another bowl, combine melted butter, beaten eggs, and buttermilk. Mix until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to dense bread.
5. Gently stir in grated zucchini, parmesan cheese, and thyme leaves.
6. Pour batter into the prepared loaf pan, smoothing the top with a spatula.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil if the top browns too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling ensures the bread sets properly.

Ultimate in flavor, this bread boasts a tender crumb with a crispy crust. Serve warm with a dollop of herb-infused butter for an extra layer of taste.

Zucchini Parmesan Chips

Here’s a crispy, guilt-free snack that’ll vanish before you know it. Zucchini Parmesan Chips are a game-changer for snack time.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1/2 cup grated Parmesan cheese, finely grated
• 1/2 cup panko breadcrumbs
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp olive oil

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a shallow bowl, combine Parmesan, panko, garlic powder, smoked paprika, and sea salt.
3. Dip zucchini rounds into beaten eggs, then coat in Parmesan mixture. Press gently to adhere.
4. Arrange coated zucchini on prepared baking sheet in a single layer. Drizzle with olive oil.
5. Bake for 20-25 minutes, flipping halfway, until golden and crispy.
6. Tip: For extra crispiness, place a wire rack on the baking sheet before arranging zucchini.
7. Tip: Ensure zucchini slices are uniform for even cooking.
8. Tip: Let chips cool for 5 minutes post-baking to crisp up further.

Fresh out of the oven, these chips boast a golden crunch with a savory Parmesan punch. Serve them with a side of marinara for dipping or atop salads for a crunchy twist.

Zucchini Parmesan Dip

Ever crave a dip that’s both comforting and slightly sophisticated? This Zucchini Parmesan Dip blends creamy textures with a savory depth, perfect for your next gathering.

Ingredients

– 2 medium zucchinis, grated and moisture squeezed out
– 1 cup whole milk ricotta cheese
– 1/2 cup freshly grated Parmesan cheese
– 1/4 cup heavy cream
– 2 cloves garlic, minced
– 1 tbsp extra virgin olive oil
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a small baking dish with olive oil.
2. In a large mixing bowl, combine the grated zucchini, ricotta, Parmesan, heavy cream, minced garlic, sea salt, black pepper, and red pepper flakes until well blended.
3. Transfer the mixture to the prepared baking dish, spreading it evenly with a spatula.
4. Bake for 25 minutes, or until the top is golden and the edges are bubbly.
5. Let the dip cool for 5 minutes before serving to allow the flavors to meld together.
Tip: For a smoother texture, blend the zucchini mixture in a food processor before baking.
Tip: Garnish with fresh basil leaves for a pop of color and freshness.
Tip: Serve with toasted baguette slices or crisp vegetable sticks for contrasting textures.
The dip emerges creamy with a slight crunch from the golden top, offering a rich umami flavor with a hint of spice. Try spreading it on grilled chicken or swirling it into pasta for an unexpected twist.

Zucchini Parmesan Stuffed Chicken

Ready to elevate your weeknight dinner? This zucchini parmesan stuffed chicken combines juicy poultry with a savory, cheesy filling for a dish that’s both nutritious and indulgent.

Ingredients

• 4 boneless, skinless chicken breasts, butterflied
• 1 cup zucchini, finely grated and moisture squeezed out
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup ricotta cheese
• 1 tbsp fresh basil, finely chopped
• 1 tsp garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp extra virgin olive oil
• 1/2 cup marinara sauce
• 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat oven to 375°F.
2. In a bowl, combine zucchini, Parmesan, ricotta, basil, garlic, salt, and pepper to create the filling.
3. Lay butterflied chicken breasts flat and evenly distribute the filling on one side of each.
4. Fold the other side over the filling and secure with toothpicks.
5. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear chicken for 3-4 minutes per side until golden brown.
7. Pour marinara sauce over chicken and sprinkle with mozzarella.
8. Transfer skillet to oven and bake for 20 minutes, or until chicken reaches an internal temperature of 165°F.
9. Remove toothpicks before serving.

Outstanding in flavor, the chicken is tender and moist, with a crispy exterior. The zucchini and cheese filling melts beautifully, offering a creamy contrast. Serve atop a bed of al dente spaghetti or with a crisp green salad for a complete meal.

Conclusion

Kickstart your culinary creativity with these 19 Delicious Zucchini Parmesan Recipes, perfect for any occasion! Whether you’re craving a cozy dinner or a show-stopping side, this roundup has something for everyone. We’d love to hear which recipe stole your heart—drop a comment below. Don’t forget to share the love on Pinterest so fellow foodies can enjoy these tasty dishes too. Happy cooking!