Alea’s Baked Zucchini Parmesan

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

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.

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  1. says

    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.

  2. karen says

    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!

  3. Patty says

    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.

  4. sheri grennille says

    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!

  5. Sonnie says

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

  6. says

    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.


  1. […] Zucchini Parmesan – I’ve made this twice now. The first time I used leftover meat sauce from a pasta party we hosted before the Third Coast Relay, and the second time I just used canned sauce (no meat.) Both were delicious, although Austin is always an advocate for meat in his dinners. […]

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