Skip to Content

Zucchini Parm Stacks

3 Comments
Jump to Recipe

Zucchini Parm Stacks are a great substitute for eggplant parm. Use up those summer garden squash in a healthy, cheesy, baked zucchini parm recipe for dinner!

Zucchini Parm Stacks

The bounty of summer gardens and farmer's markets are going to be overflowing soon with summer squash. Even road-side stands will have stacks of yellow squash and zucchini ready for home cooks to use in creating a great recipe. 

Zucchini is always a staple in summer recipes, like zucchini carrot muffins, quick bread, and even pancakes! With the invention of “zoodles“, also known as zucchini noodles, I have even enjoyed this summer squash as a tasty zucchini pasta.

But, when craving eggplant parmesan and not having an eggplant, I solved the problem by grabbing a couple of zucchini out of the crisper, and a discovered new recipe for dinner!

Fresh zucchini stacked together

Zucchini parmesan

Believe it or not, zucchini parmesan tastes pretty close to eggplant parm, but if you are not a fan of eggplant, this type of squash is a great alternative to be able to enjoy this tasty Italian dish.  

You can also enjoy zucchini as:

  • Stuffed zucchini: stuffed with feta cheese and tomatoes.
  • Zucchini sticks or zucchini fries, breaded and made in this Ninja air fryer would be amazing! 
  • Fritters with apple chutney. Yum! 
  • Soup- add cubed zucchini to broth or in a spaghetti sauce. 
  • Crudites- serve uncooked raw zucchini (or courgette) side by side with celery, carrots, and other veggies with your favorite dip or hummus! (I love this beautiful French cutting board I found on Etsy!) 
  • Sauteed- cooked with onions and yellow squash makes an amazing, quick side dish. 
  • Salad- Top a salad with cooked squash or slice zucchini into discs and add your favorite dressing. 
  • Zoodle pasta: add sauce and sprinkle of cheese to enjoy like spaghetti! (I like this spiralizer on Amazon)
person holding 3 zucchini squash in hands

Ingredients for zucchini parm stacks

The list of ingredients is pretty straightforward. All exact measurements can be found in our recipe card below.  

  • Fresh zucchini 1 medium zucchini, peeled and sliced in ¼ -inch slices
  • Jar of store-bought spaghetti sauce (or homemade)
  • Eggs
  • Panko bread crumbs
  • Grated pecorino romano cheese (I only use Locatelli Brand– it is the best!) 
  • Garlic salt
  • Ground pepper
  • Parsley
  • Olive oil
  • Shredded mozzarella cheese
Slicing peeled zucchini on cutting board

Tips for preparing zucchini parm recipe

Here are a few helpful tips to follow to help make prepping this recipe quick and easy.

  • Wash zucchini.
  • If you have a fresh squash from the local farm stand, chances are it is not covered in wax like the ones you find in the store. If this is the case, you can either peel or leave the skin. If it is from the store, I would peel the skin.
  • Have two shallow bowls (or Pyrex pie plates like I use) One for dipping in egg, and one for dipping in breadcrumb mixture.
  • A prepared baking sheet with parchment paper.
  • And an 8×8 baking dish you will use to cook the zucchini stacks.  

How to make zucchini parm stacks 

To keep the crispy texture you get with frying, I used panko bread crumbs for an extra crunch and it worked beautifully for this zucchini parm recipe.

Preheat oven to 350 degrees and prepare squash by washing thoroughly.

Peel and with a chef knife, cut zucchini into 1/4 inch thick discs and set aside.

In a shallow bowl, add beaten eggs.

In a separate bowl, add panko bread crumbs, grated cheese, garlic salt, pepper, and parsley. Stir well.

Dip zucchini slices in egg, then transfer to bread crumb mixture. Press gently to cover one side, turn, and press gently to coat zucchini.

Place on an ungreased baking sheet.

Bake in oven 20 minutes, turning zucchini over after 10 minutes until golden brown.

breaded zucchini slices on baking tray

To prepare zucchini stacks

Spread ½ cup of sauce with the back of a spoon in an 8×8 baking dish.

Place a cooked zucchini round in the corner of the baking dish, and top with a pinch of mozzarella cheese and dab of sauce.

Add another zucchini slice on top of first and repeat with cheese and sauce. Place the final zucchini round and repeat the steps above.

Zucchini Parm Stacks

Repeat stacks until the baking pan is full. You should have roughly 3 rows of 3 stacks.

Sprinkle with a bit more cheese and place back in the oven, uncovered for 10 minutes or until cheese is almost melted.

This is such a great recipe and can be enjoyed as the main meal or serve as a tasty side dish! Zucchini is full of health benefits including vitamins C and A, potassium, folate, and fiber making it a perfect low-carb snack or healthy meal! 

Zucchini Parm Stacks

 

Yield: 10

Zucchini Parm Stacks

Zucchini Parm Stacks

Zucchini Parm Stacks are super fresh and tasty alternative to eggplant parm! A light breading and baked in the oven, this easy vegetarian dinner is yummy and on the table in 30 minutes!

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 medium zucchini, peeled and sliced in ¼ -inch slices
  • 1 cup prepared spaghetti sauce
  • 2 eggs, beaten
  • 2 cups panko bread crumbs
  • ½ cup grated pecorino romano cheese
  • 2 tsp. garlic salt
  • 1 tsp. ground pepper
  • 1 Tbsp. parsley
  • ¼ cup shredded mozzarella cheese (approx.)

Instructions

  1. Preheat oven to 350 degrees.
  2. While oven is preheating, prepare zucchini slices and set aside.
  3. In a shallow bowl, add 2 beaten eggs.
  4. In a separate bowl, add panko crumbs, grated cheese, garlic salt, pepper and parsley. Stir well.
  5. Dip zucchini slices in egg, then transfer to bread crumb mixture. Press gently to cover one side, turn and press gently to coat zucchini. Place on ungreased cookie sheet.
  6. Bake in oven 20 minutes, turning zucchini over after 10 minutes.
  7. In an 8x8 inch baking dish, place ½ cup of sauce and spread with back of a spoon.
  8. Place a zucchini round in corner. Top with a pinch of mozzarella cheese and dab of sauce. Place another zucchini round on top of first and repeat with cheese and sauce. Place final zucchini round and repeat steps above. Repeat stacks until pan is full. You should have roughly 3 rows of 3 stacks.
  9. Sprinkle with a bit more cheese and place back in the oven, uncovered for 10 minutes or until cheese is almost melted.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 140Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 43mgSodium: 678mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 7g

Did you make this recipe?

We would love for a share on Pinterest! You can also leave us a review in the recipe card. Click the buttons below to share on FACEBOOK too! Thank you!

© Kelly Pugliano
Cuisine: Italian / Category: Dinner

Original post: 7/18/14

Updated post: 6/25/20

Best Monthly Wine Club Subscription: SomMailier French Wines | Eat Picks

Monday 12th of December 2022

[…] to pair this wine: Zucchini Parm Stacks, Porterhouse Steak, Coffee Rubbed Roast Beef, Crockpot BBQ Chicken, Caprese Toast Appetizers, […]

Andrea B (@goodgirlgonered)

Friday 15th of August 2014

Can I come over and have you make these for me? I kind of want some now ...

Kelly Pugliano

Friday 15th of August 2014

Sure! We should be neighbors....I would share treats all the time.

.
Skip to Recipe