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Sheet Pan Zucchini Parmesan
5 from 21 votes

Sheet Pan Zucchini Parmesan

Sheet Pan Zucchini Parmesan features zucchini rounds coated in a seasoned mixture of panko breadcrumbs and Parmesan cheese, baked until golden and crispy. Topped with marinara sauce and melted mozzarella, then garnished with fresh parsley, this dish combines textures from crunchy crust to gooey cheese in a simple oven-baked preparation.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 servings
Course: Appetizer

Ingredients

  • 1 cup panko breadcrumbs
  • ⅓ cup Parmesan Cheese freshly grated
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 zucchini thinly sliced to 1/4-inch thick rounds
  • ⅓ cup all-purpose flour
  • 2 egg beaten, large
  • ½ cup marinara sauce
  • ½ cup mozzarella drained, pearls
  • 2 tablespoons parsley fresh, chopped, leaves

Instructions

    Cup of Yum
  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large bowl, combine Panko and Parmesan; season with salt and pepper, to taste. Set aside.
  3. Working in batches, dredge zucchini rounds in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
  4. Place zucchini in a single layer onto the prepared baking sheet. Place into oven and bake until tender and golden brown, about 18-20 minutes.
  5. Top with marinara and mozzarella.
  6. Then broil for 2-3 minutes, or until the cheese has melted.
  7. Serve immediately, garnished with parsley, if desired.

Notes

  • Panko breadcrumbs are Japanese-style and found in most Asian grocery sections; they give a crispier coating than regular breadcrumbs.
  • Basil can be used instead of parsley if preferred.