Easy Zucchini Parmesan

Easy Zucchini Parmesan

Layers of zucchini, rich tomato sauce and Parmesan cheese makes this easy, gluten free recipe the perfect meatless meal or side dish.
Course Side Dish, Vegetarian
Cuisine American, Italian
Keyword Vegetarian recipes, Zucchini Parmesan, Zucchini recipes
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 179kcal
Author Alida Ryder


  • 1 kg (2lbs) zucchini
  • oil for frying
  • salt, to taste

For the tomato sauce

  • 400 g (14oz) chopped/crushed tomatoes strained
  • 2 cups tomato passata (strained tomatoes)
  • 2 garlic cloves crushed
  • 1 tsp dried basil
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • pinch of sugar
  • 2 tsp salt
  • ½ tsp black pepper

For assembly

  • 1 cup mozzarella cheese shredded/grated
  • 1 cup Parmesan cheese finely grated


  • Pre-heat the oven to 200°C/400°F.
  • Slice the zucchini into long slices then fry in a hot pan until golden brown on both sides. Remove from the pan and season with salt.
  • To make the tomato sauce, combine all the ingredients and mix well. Test for seasoning and adjust as necessary.
  • To assemble, layer the cooked zucchini with the tomato sauce and cheese. Top with mozzarella cheese then cover with foil and place in the oven.
  • Allow to bake for 30-45 minutes until the sauce is reduced and bubbling. Remove the foil and bake for another 5-10 minutes until the cheese is golden brown.
  • Remove from the oven and allow to rest for at least 10 minutes. Top with fresh basil and serve.


Calories: 179kcal | Carbohydrates: 15g | Protein: 12g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 980mg | Potassium: 774mg | Fiber: 4g | Sugar: 9g | Vitamin A: 842IU | Vitamin C: 34mg | Calcium: 342mg | Iron: 3mg