Skillet Zucchini Parmesan
A lighter, veggie-packed twist on classic Chicken Parmesan, this dish features tender zucchini, melted cheese, and crispy breadcrumbs—all cooked in one skillet for easy cleanup! Perfect as a side or a meatless main.
Ingredients
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2 medium zucchinis, sliced into ½-inch rounds
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2 tbsp olive oil
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2 cloves garlic, minced
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1 cup marinara sauce (store-bought or homemade)
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½ cup shredded mozzarella
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¼ cup grated Parmesan cheese
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¼ cup Italian breadcrumbs (or panko)
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1 tsp Italian seasoning
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Salt & pepper to taste
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Fresh basil (optional, for garnish)
Instructions
1️⃣ Prep the Zucchini
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Toss zucchini slices with 1 tbsp olive oil, salt, and pepper.
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In a 10-inch oven-safe skillet, sauté over medium heat for 3-4 mins per side until slightly tender. Remove and set aside.
2️⃣ Build the Layers
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In the same skillet, heat remaining oil and sauté garlic until fragrant (~30 secs).
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Pour in marinara sauce, spreading evenly.
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Arrange zucchini in a single layer over the sauce.
3️⃣ Add Cheese & Breadcrumbs
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Sprinkle mozzarella and Parmesan over the zucchini.
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Mix breadcrumbs with Italian seasoning and a drizzle of olive oil, then sprinkle on top.
4️⃣ Broil Until Golden
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Transfer skillet to the oven and broil on high for 2-3 mins until cheese is bubbly and breadcrumbs are crispy.
5️⃣ Garnish & Serve
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Top with fresh basil and extra Parmesan.
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Serve hot with crusty bread or over pasta!
Tips & Variations
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Extra Crispy? Toast breadcrumbs in a pan before sprinkling.
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Add Protein: Layer with cooked chickpeas or ground turkey.
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Low-Carb Option: Skip breadcrumbs or use almond flour.
This 30-minute dish is a fantastic way to use up summer zucchini! 🌱🧀
Love eggplant? Swap zucchini for eggplant slices and follow the same method!
