Zucchini Parmesan Casserole

Zucchini Parmesan Casserole

Kate Jackson Fierke

"A hearty casserole that uses up your yummy zucchini."
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60 m servings
Serving size has been adjusted!
Original recipe yields 8 servings

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  • Prep

  • Cook

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  1. Preheat oven to 350 degrees.
  2. Preheat a shallow frying pan or flat grill pan to medium high on the stove top, using 2 tablespoons of Olive Oil to coat the bottom of the pan. Dip the sliced zucchini in the egg mixture, coating both sides of the slices. Then dip the egg coated slices in the bread crumbs, covering both sides of each slice. Lay the egg and breading coated slices in the heated frying pan. Cook for 2 - 3 minutes on each side or until golden brown, adding more oil as necessary. Continue until all the slices are cooked on both sides. Lay the slices on sheets of papertowels to dry off the excess oil.
  3. Add approximately 1/2 cup of tomato sauce to lightly coat the bottom of a 9 x 12 baking pan. Layer the slices of cooked zucchini to cover the tomatoe sauce. Add dollups of tomato sauce to each slice and cover with mozzarella cheese and a sprinkle of parmesan cheese. Then add another layer of zucchini over the cheese and sauce. Repeat the process until all the slices are used up. Cover with the last of the sauce and remaining reserved cheese. Bake at 350 degrees for approximately 40 minutes or until the cheese bubbles and starts to brown.


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