Alea’s Baked Zucchini Parmesan

by Alea on January 24, 2012

Baked Zucchini Parmesan Recipe (640x387)

This is my easy, frugal alternative to Eggplant Parmesan. I wasn’t quite so eloquent when my daughter asked what I was making for dinner. I told her I was making Eggplant Parmesan without the eggplant and without the Parmesan. she said, “it sounds like you’ve got nothing”. After she finished eating she leaned over and said, “You might want to consider naming this recipe based on what is in it, instead of what is missing”.

Layering zucchini for Baked Zucchini Parmesan (640x414)

I included a layer of rice under the zucchini to make this vegetarian dish just a little more filling. Plus it helps sop up the extra spaghetti sauce.

Use croutons in Baked Zucchini Parmesan (640x434)

Instead of breading and frying the zucchini, I add a layer of croutons. The croutons add the flavor and crunch you expect in a Parmesan dish, but it is a lot faster and easier. Since it is baked instead of fried, it is also lower in fat.

Parmesan cheese is optional in Baked Zucchini Parmesan (640x441)

You can stretch cheese further by using a super fine grated cheese. That is only one cup of cheese in the picture above, but it looks like more because it is finely grated. Quite often when you eat Eggplant or Chicken Parmesan at a restaurant it doesn’t actually contain Parmesan cheese. My husband and kids do not like Parmesan cheese, so I rarely use it. If your family likes Parmesan cheese, then replace 1/2 cup of the mozzarella cheese with it.


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Baked Zucchini Parmesan

Adapted from Baked Chicken Parmesan

Yield – 6 – 8 servings

Preparation Time – 10 minutes

Cooking Time – 30 minutes


  • 2 cups cooked rice
  • 1 egg
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1/2 teaspoon thyme
  • 2 teaspoons parsley
  • 2 medium zucchini
  • 2 cups leftover spaghetti sauce
  • 2 – 3 cups croutons
  • 2 cups mozzarella cheese



  • In a bowl, combine rice, egg, and spices. Stir with a fork until thoroughly mixed.
  • Add a splash of olive oil to the bottom of a 13×9 pan. Spread it around with a basting brush. Spread rice mixture in the pan.
  • Cut zucchini lengthwise in 1/4″ thick slices. Place a single layer of zucchini slices on the rice.
  • Pour the spaghetti sauce over the zucchini.
  • Sprinkle one cup of cheese over the spaghetti sauce.
  • Layer the croutons over the cheese.
  • Sprinkle one cup of cheese over the croutons.
  • Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and cook for an additional 10 minutes or until cheese is brown.

I served the Baked Zucchini Parmesan with a garden salad.

{ 15 comments… read them below or add one }

Aunt B January 24, 2012 at 5:40 pm

Nice! It’s always good to have a few tasty vegetarian recipes and hand. I’m looking forward to trying this.


Kay January 24, 2012 at 7:52 pm

When you say “Pour the spaghetti sauce over the chicken.” Do you mean to put it over the zucchini?
Looks good and we will give it a try.


Alea Milham January 24, 2012 at 8:54 pm

Yes, I did. Thank you for catching that, I have corrected it.


karen January 24, 2012 at 8:01 pm

I was thinking about making the spaghetti sauce on its own and also adding zuchini instead of onion, i bet the taste would be great! better than buying it in the store(ugh)…and I have plenty of ground beef leftover. trying it out!


Alea Milham January 24, 2012 at 8:55 pm

That sounds delicious Karen!


Tricia January 24, 2012 at 9:43 pm

zucchini parmesan is one of my favorites! Thank you!


April @ The 21st Century Housewife January 25, 2012 at 3:56 am

I love the sound of this delicious vegetarian dish! It sounds really comforting and filling, perfect for cold winter nights.


Kay January 25, 2012 at 6:29 pm

We had this tonight. It was delicious!


Patty February 12, 2012 at 10:32 pm

I made this and it was delicious. Next time I might cut the zucchini into rounds rather than lengthwise. A little easier to manage for kiddos whose knife skills aren’t that good yet.


sheri grennille February 13, 2012 at 11:42 am

it’s in the oven for an easy dinner potluck lunch. very easy to assemble and used up lots of bits of leftovers – sauce, bread, rice. only had to buy zucchini at the store to make it!


sharon gentry August 16, 2012 at 11:45 am

all looks yummy!!!


Sonnie September 6, 2012 at 6:48 am

Just what i needed !!! leftover spaghetti sauce: check; zucchini: check!; rice: check; cheese: check
wow so perfect!


Sass February 17, 2013 at 8:38 pm

Could this be cut in half? Would I still use an entire egg?


Alea February 17, 2013 at 10:38 pm

If you halve the recipe I would suggest just using the egg white instead of the whole egg.


Marilyn May 6, 2013 at 1:53 pm

I will definitely be making this today. I have some young squash & this is exactly what I had in mind. Thank you so much for posting this.


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