Easy Zucchini Parmesan

This easy Zucchini Parmesan is a layered casserole of roasted zucchini slices, ready-made but enhanced tomato sauce, and cheesy Parmesan. It’s a simple side dish, perfect for zucchini season, but delicious all year!

What I Love About Zucchini Parmesan

I love zucchini recipes in the heart of summer, but I also love them throughout the year, from my favorite zucchini bread recipe to One Pan Chicken and Rice with Zucchini casserole.

But when I’m in the mood for pasta but desiring a lower-carb side dish, you will find me making this easy zucchini parmesan. While there are great recipes out there, I’m partial to this one because I’ve made it super easy using some ready-made help from the market!

Zucchini Parmesan Ingredients

This easy layered casserole recipe has two parts: the tomato sauce and the zucchini. I’ve divided the ingredients into two sections.

Tomato Sauce

• Ready-made Tomato Sauce: Use a quality tomato sauce you enjoy. I’m using Rao’s Homemade Tomato Sauce, but use your favorite.
• Butter, sliced
• Garlic, minced
• Seasoning: Dried oregano (or Italian seasoning) and red pepper flakes for a little extra zip.

Zucchini Parmesan

• Fresh zucchini: I like to look for equally-sized zucchini in length and circumference. While this doesn’t really affect the recipe (it makes me happy).
• Olive oil: I prefer extra virgin olive oil
• Seasoning: salt, pepper, and red pepper flakes are optional for flavor.
• Parmesan cheese
• Shredded mozzarella cheese

How to Make Zucchini Parmesan

Step-by-step instructions are also in the recipe card at the bottom of this post.

This zucchini parmesan recipe consists of roasting the zucchini, making the sauce, and assembling and baking the dish. Roasting the zucchini is important, as this adds flavor to the dish and helps draw out excess moisture.

Begin by preheating the oven to 450℉ and lining two sheet pans with parchment for easy clean-up.

Roast the Zucchini

Prepare the zucchini slices. I like to use a handheld mandolin to make the zucchini strips quickly. If you don’t have a mandolin, trim the ends and cut the zucchini half crosswise, then into lengthwise strips about 1/4 to 1/3 inch thick.

Season the strips with salt and pepper on both sides and toss with 2 tablespoons olive oil. Arrange slices on the prepared baking sheets, sprinkle with red pepper flakes, and roast until lightly golden and fork tender, about 10-12 minutes.

Drain on paper towels and pat dry, eliminating as much moisture as possible from the zucchini strips.

Tomato Sauce

While the zucchini is roasting, add the jarred tomato sauce to a saucepan. Stir in the seasonings, garlic, and butter. Heat and stir over medium heat until the butter melts. Set aside.

Assembling and Baking

Spread 1/4 cup tomato sauce on the bottom of a 2-quart baking dish. Arrange 1/3 of the zucchini in an even layer over the sauce—spoon 1/3 of the remaining sauce over the zucchini and top with 1/4 cup Parmesan. Repeat this layer 2 more times, ending with 1/4 cup Parmesan. Top with shredded mozzarella cheese.

Bake the casserole for 30-35 minutes, or until bubbling and browned on top. Remove it from the oven and let it sit for 5-10 minutes before serving. Top with fresh basil or parsley.

Making Store-Bought Tomato Sauce Extra Delicious

While homemade tomato sauce is always delicious and rather simple, I’m making this dish especially easy using store-bought tomato sauce.

And while a quality tomato sauce (like Rao’s or others) is already delicious, you can do a couple of things to elevate the flavor and make it especially yummy. Here are a few tricks:

• Always heat the sauce before serving: This helps combine all the flavors and concentrate the sugars for better flavor.
• Add butter: It may seem different, but adding butter and letting it melt into the sauce produces a rich and smooth sauce and helps balance acidity.
• Spices: While store-bought sauce is usually already seasoned, adding dried or fresh garlic, oregano, parsley, or Italian seasonings elevates the flavors even more.