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Zucchini Parmesan
5 from 3 votes

Zucchini Parmesan

We're obsessed with this vegetarian Zucchini Parmesan! Serve it up as a tasty appetizer or a delicious dinner complete with zucchini noodles or your favorite pasta!

Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 274 kcal
Course: Main Course, Appetizer
Cuisine: Italian

Ingredients

  • 1 zucchini approx. 6 inches, medium
  • ½ cup avocado oil or equivalent
  • ½ cup panko breadcrumbs
  • ¼ cup Parmesan Cheese plus extra for topping, grated
  • ½ cup mozzarella cheese grated
  • ¼ cup all-purpose flour
  • 1 egg beaten, large
  • 1-2 tsp parsley optional, fresh, chopped, to garnish

Instructions

    Cup of Yum
  1. Pre-heat oven to 400 degrees F
  2. Slice zucchini into 1/4 inch rounds.
  3. Set up a small bowl of whisked egg and place panko and flour, respectively, on small plates. Season your panko if desired (I did!) Also line a large plate with paper towels and set aside.
  4. Working in batches, dredge the zucchini discs in flour then dip in the egg mixture, then the panko. Repeat for all.
  5. Heat oil in a large skillet over medium-high heat. Oil starts to shimmer when very hot and can be tested by dipping the edge of a zucchini disc in the oil. If it sizzles excitedly you're good to go! 
  6. Cook about 5-7 at a time, careful not to overcrowd the skillet.
  7. Pan fry until gold and crispy, approx. 1 minute on each side, using tongs to both flip the zucchini and remove from the skillet. A large fork may be used in place of tongs if necessary.
  8. Transfer to paper towel lined plate to catch any drips of oil.
  9. Transfer to a greased or parchment lined baking sheet and top with your cheeses. Bake (or broil!) until cheese is hot and melty.
  10. Sprinkle with chopped parsley for a colorful garnish.
  11. Serve immediately dunked in marinara or ranch, or atop a bed of fresh zucchini noodles with spaghetti sauce. Enjoy!

Notes

  • OPTIONAL EXTRAS: Season your panko with dried or fresh! herbs of your choosing. Italian seasoning blend is great for a speedy burst of flavor. Dried basil, oregano, and garlic powder also taste great!
  • If pairing your zucchini parmesan with zoodles, you'll also want to snag your favorite homemade or store bought spaghetti sauce and an extra zucchini to spiralize into veggie noodles. A julliene peeler or veggie peeler will also work to make noodle-like strands!
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy! See post below for a lightened up baked version!

Nutrition Information

Calories 274kcal (14%) Carbohydrates 14g (5%) Protein 11g (22%) Fat 20g (31%) Saturated Fat 5g (25%) Cholesterol 54mg (18%) Sodium 260mg (11%) Potassium 268mg (6%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 440IU (9%) Vitamin C 16.7mg (19%) Calcium 203mg (20%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 274

% Daily Value*

Calories 274kcal 14%
Carbohydrates 14g 5%
Protein 11g 22%
Fat 20g 31%
Saturated Fat 5g 25%
Cholesterol 54mg 18%
Sodium 260mg 11%
Potassium 268mg 6%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 440IU 9%
Vitamin C 16.7mg 19%
Calcium 203mg 20%
Iron 1.4mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.