With all the flavors of restaurant Zucchini Parmesan without all the fussy breading and frying, my easy Zucchini Parmesan casserole is one of the best Italian dinner ideas for busy weeknights.From chicken parmesan to eggplant parmesan, I adore all things Parmesan-ed.You know, a signature ingredient coated in egg and Parmesan-laced bread crumbs, before being fried until golden brown and shatteringly crispy on the outside and tender on the inside, all served with herb-infused tomato sauce.

But let’s get real.As a busy parent, I don’t always have time to fuss over a breading station and a skillet full of hot oil.That’s where mash-up (and simplified) recipes with similar flavors like Chicken Parmesan Meatballs and this Zucchini Parmesan come in clutch.

Think of this comfort food casserole recipe like a variation on vegetarian lasagna that really allows the zucchini to shine.Once you have the squash noodles sliced, it requires a mere 5 minutes of prep.Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsRecipe FAQsZucchini Parmesan RecipeRecipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe.

Please see the recipe card below for specific quantities.Ingredient notes Zucchini: I prefer this green-skinned variety, but if you don’t love or don’t have zucchini handy, follow the same instructions and swap in a similar vegetable.Voila: Yellow Squash Parmesan

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