Zucchini Parmesan

October 8, 2013


Alright, I’ve talked tomatoes and corn and the summer-like temperatures seem to be persisting around here… It must be time to talk Zucchini! I’ve seen some mouth-watering zucchini breads and muffins on various food blogs this summer, as well as some tasty looking zucchini sides, which got me itching to jump on that zucchini band wagon.


I got this wonderful Zucchini Parmesan recipe from my Mom and after adding a bit of this and a bit of that, I’ve come up with a dish that is quick, tasty and nutritious! Great for Meatless Mondays or any other day of the week for that matter. If you’ve still got some Zucchini lingering about, give this dish a try!


Zucchini Parmesan

recipe from: My Mom!


4-5 small zucchini, sliced

1 small yellow onion, chopped

2 cloves garlic, minced

2-3 tablespoons fresh basil, chopped

2-3 tablespoons fresh oregano, chopped

1/2 jar spaghetti sauce ( whatever your favourite is…we like Arrabiata!)

1 cup mozzarella cheese, shredded

1 cup Panko

1/3 cup parmesan cheese

1 tablespoon butter, melted plus a few teaspoons more to dot over casserole


Place sliced zucchini in casserole dish. Layer onion over the top. Sprinkle with chopped garlic. Dot with a few teaspoons of butter. Microwave on high for 15 minutes.

Preheat oven to 350°F.

Cover zucchini mixture with chopped basil and oregano. Pour spaghetti sauce evenly over dish. Cover sauce with shredded mozzarella.

Mix Panko and parmesan cheese together. Melt 1 tablespoon of butter and toss with Panko parmesan mixture. Top zucchini dish with Panko mixture.

Place dish in preheated oven and bake until top browns and cheese is bubbly.


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