If you frequent this blog often or are a personal friend of mine, then you probably know that I have an unwritten love for Eggplant Parmesan. It is a dish I make once or twice every summer when I can get my hands on freshly gown eggplant. I have a few different eggplant parmesan recipes on this site.
Whole 30 Eggplant Hold the Parmesan
I love eggplant parmesan so much, but during the majority of the year, a good eggplant can be hard to come by. That’s where zucchini parmesan comes in. I started making zucchini parmesan when I couldn’t find a good eggplant, and it has become a favorite of my kids.
Here are a few tips you need to know for successful zucchini parmesan.
- Use Panko Italian Breadcrumbs for the best results.
- Make sure you dry the zucchini before you coat it. Otherwise, it may turn out too soggy.
- Make more than you think you can eat! Since you are using Panko breadcrumbs, your zucchini will stay crispy enough for you to enjoy it for lunch the next day!
- I like to serve this over a little stack of angel hair pasta.
Zucchini parmesan comes together quickly, and with only a few ingredients.
For this delicious Zucchini Parmesan you will need:
A Sheet pan lined with parchment paper
5-6 medium-sized zucchini
One package of Panko Italian breadcrumbs
4-5 eggs
3-4 tablespoons of olive oil
parmesan cheese
your favorite marinara sauce. I suggest the organic marinara sauce from Aldi or this sauce.
And that’s it!

Ingredients
- 5-6 zucchini
- 1 8 ounce package Progresso Panko Italian breadcrumbs
- 4-5 eggs
- 4 tablespoons olive oil
- parmesan cheese
- marinara sauce
Instructions
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Set your oven to 400 degrees
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Wash your zucchini, cut off the ends. Cut each zucchini into 3-4 vertical strips.
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dry off each zucchini slice with a paper towel.
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Create your breading station. Mix beaten eggs and 2 tablespoons of olive oil in a bowl. Place breadcrumbs in a second bowl.
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Line your sheet pan with parchment paper.
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Using one hand, dunk each zucchini slice in the egg mixture then coat each zucchini slice with breadcrumbs.
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One a zucchini slice is breaded, place it on the sheet pan.
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When all the zucchini slices are on the sheet pan, drizzle the remaining olive oil over the zucchini.
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Cook zucchini for 20-25 minutes or until the zucchini has reached the level of crispiness you like.
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Remove zucchini from the oven. sprinkle with parmesan cheese right away.
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Add sauce onto the zucchini right before eating.
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