Three Cheese Zucchini Parmesan Recipe
If you’re in the mood for an Italian-inspired comfort dish that’s both satisfying and vibrant, you have to try this Three Cheese Zucchini Parmesan. Imagine layers of golden-baked zucchini, pillowy ricotta, melting mozzarella, and a punch of fresh Parmesan, all nestled in a bath of rich, garlicky marinara. It’s everything wonderful about a classic parmigiana but with a garden-fresh twist that lets zucchini truly shine. Whether you’re feeding a family or treating yourself to leftovers all week, this is the kind of baked goodness you’ll crave again and again.
Ingredients You’ll Need
What makes this recipe a showstopper is how just a handful of thoughtful ingredients create a dish bursting with flavor and texture. Each component is chosen for a reason: the zucchini’s freshness, the trio of cheeses for ultimate creaminess and tang, and a little crunch from panko to tie it all together.
- Zucchini: Choose firm, glossy zucchini; their mild earthiness is a perfect canvas for the bold cheeses.
- Panko breadcrumbs: This extra-crunchy style gives the zucchini a crisp crust that stands up to the sauce.
- Eggs: Beaten eggs act as a glue, ensuring your breadcrumb coating adheres beautifully for even browning.
- Shredded mozzarella: Melts to that iconic gooey, stretchy finish we all dream of in a cheese bake.
- Ricotta cheese: Adds creamy dollops throughout the layers, giving a luscious bite every time.
- Parmesan cheese (freshly grated): Sharp and salty, it’s the flavor booster that ties all the cheeses together.
- Marinara sauce (thick and garlic-rich): A robust, garlicky marinara brings the whole dish together with a saucy foundation.
- Olive oil spray (optional): Gives added crispness to the breaded zucchini without deep frying.
- Salt: Essential for drawing out moisture from the zucchini so your Parmesan doesn’t turn watery.
How to Make Three Cheese Zucchini Parmesan
Step 1: Prep and Preheat
Start by setting your oven to 400°F (200°C) so it’s at the perfect temperature once you’re ready for baking. Prep your workspace with a baking sheet and either brush with a little oil or line a casserole dish—this is the foundation for building layers later. This first step is all about getting organized and ready to create your masterpiece.
Step 2: Salt and Rest Zucchini
Sprinkle the zucchini slices generously with salt and let them sit for about 15 to 20 minutes. This draw-out process is crucial: zucchini contains a lot of moisture and this step ensures your Three Cheese Zucchini Parmesan stays decadent, not soggy. After resting, blot each slice well with paper towels to soak up any released liquid.
Step 3: Bread the Zucchini
Set up your dredging station—one bowl with beaten eggs and one with your panko breadcrumbs (seasoned if you like). Dip each zucchini round in the egg, let the excess drip off, then coat it fully in panko. As you work, arrange the slices in a single layer on your prepped baking sheet. The texture you’re creating here makes every bite more interesting.
Step 4: Bake or Fry Zucchini
Bake the breaded zucchini rounds for 18 to 20 minutes, flipping halfway for even crisping. If you’re feeling indulgent or want maximum crunch, you can also shallow fry the slices in a bit of olive oil until golden. Either way, you’re after a truly irresistible, crunchy shell that’ll hold up in all those cheesy layers.
Step 5: Layer with Three Cheeses
Now comes the fun part. In your casserole dish, start with a layer of marinara, then arrange a layer of your baked zucchini slices. Dollop over some ricotta, scatter with mozzarella, and finish with Parmesan. Repeat these layers until you’ve used everything up, making sure you finish with extra cheese and a generous spoon of sauce. You want those top bits to get beautifully golden and bubbly.
Step 6: Bake to Perfection
Cover the dish with foil and bake for 20 minutes to let everything meld and heat through. Then, remove the foil and continue baking for another 10 to 15 minutes until the cheese is gloriously bubbly and golden on top. Let the Three Cheese Zucchini Parmesan rest for 5 to 10 minutes before digging in—this helps the layers set so you get perfect squares every time.
How to Serve Three Cheese Zucchini Parmesan
Garnishes
Scatter fresh basil or flat-leaf parsley over the hot casserole for a pop of color and herby aroma. A final dusting of Parmesan never hurts, either—it melts slightly into the top, amplifying the cheesy magic. A drizzle of good olive oil can add a little extra richness, too.
Side Dishes
This dish comes alive paired with crisp, garlicky bread that’s perfect for swiping up any leftover sauce. A light green salad with a zippy vinaigrette cuts through the richness, while roasted vegetables or a simple grain like farro are hearty choices for a well-rounded meal.
Creative Ways to Present
You can bake individual portions in ramekins for dinner parties or offer zucchini Parmesan “stacks” as a stunning entrée. For the ultimate potluck, slice into squares and serve on a big platter—watch them disappear! And if you’re having a cozy night in, just heap a big scoop onto your favorite plate, grab a fork, and let it speak for itself.
Make Ahead and Storage
Storing Leftovers
Leftover Three Cheese Zucchini Parmesan keeps well in the fridge. Store cooled slices in an airtight container—they’ll stay fresh for up to four days and the flavors only meld more beautifully over time. This is one of those rare dishes that’s almost better the next day!
Freezing
If you want to freeze, let the casserole cool completely before cutting into serving-size pieces. Wrap tightly in plastic wrap or foil, and place in a freezer-safe container. It will keep for up to two months, making it perfect for future cravings or quick weeknight dinners.
Reheating
Reheat leftovers in a 350°F (175°C) oven, covered, until warmed through—about 20 minutes. This helps keep the cheese gooey and the zucchini tender. If you’re in a hurry, the microwave works too, though you’ll lose a bit of crispness from the topping. Either way, it’s comfort in every bite.
FAQs
Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash works just as well as zucchini in this recipe. The texture and flavor are similar, so you can swap them seamlessly or use a mix for a colorful twist in your Three Cheese Zucchini Parmesan.
Do I have to use all three cheeses?
Using all three really gives this dish its signature flavor, but if you’re missing one, feel free to improvise. You can double up on mozzarella or Parmesan, or even add a touch of fontina or provolone for a fresh spin.
What’s the best way to avoid watery casserole?
The salting and blotting step is vital—zucchini holds a lot of water! Don’t skip letting it sit with salt and make sure to blot thoroughly. Baking the breaded zucchini before assembling also helps seal in the juices.
Can I make Three Cheese Zucchini Parmesan gluten free?
Yes! Simply swap in your favorite gluten-free panko or breadcrumbs. The result will still be crispy, golden, and every bit as satisfying. Just be sure your marinara sauce is gluten free as well.
How can I make this more protein-rich?
If you want a boost of protein, add a layer of cooked ground chicken, turkey, or even sliced grilled chicken between the layers. It blends right in and makes your Three Cheese Zucchini Parmesan even heartier.
Final Thoughts
There’s something endlessly cozy and irresistible about sharing a bubbling pan of Three Cheese Zucchini Parmesan, whether it’s around a busy family table or as your ultimate weeknight treat. Give this recipe a try—you might just discover your new obsession for cheesy, veggie-forward comfort food!
Print
Three Cheese Zucchini Parmesan Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicious Three Cheese Zucchini Parmesan, a flavorful and cheesy dish that combines zucchini, breadcrumbs, and three types of cheese for a satisfying meal.
Ingredients
Zucchini:
- 3–4 medium zucchini (sliced into ¼-inch rounds)
Breadcrumbs:
- 1.5 cups panko breadcrumbs (seasoned if preferred)
Eggs:
- 2 eggs (beaten)
Cheese Mixture:
- 1.5 cups shredded mozzarella
- 0.75 cup ricotta cheese
- 0.5 cup grated Parmesan (freshly grated recommended)
Marinara Sauce:
- 1.5–2 cups marinara sauce (thick and garlic-rich)
Olive Oil Spray:
- olive oil spray (optional, for extra crispiness)
Salt:
- to draw moisture from zucchini
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C). Prepare a baking sheet and lightly oil or line a casserole dish.
- Salt Zucchini: Salt zucchini slices and let them rest 15–20 minutes. Blot dry to remove excess moisture.
- Dredging Station: Set up a dredging station with beaten eggs and panko. Dip zucchini into egg, then coat with breadcrumbs. Lay on a baking sheet.
- Bake Zucchini: Bake breaded zucchini for 18–20 minutes, flipping once. Alternatively, shallow fry until golden.
- Layering: Layer: sauce, zucchini, ricotta, mozzarella, Parmesan. Repeat, ending with cheese and sauce on top.
- Bake: Cover with foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Let rest 5–10 minutes before serving.
Notes
- For extra crispiness, consider using the optional olive oil spray before baking.
- Ensure the zucchini slices are well-drained to prevent sogginess in the dish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 345 kcal
- Sugar: 7g
- Sodium: 840mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
Keywords: Three Cheese Zucchini Parmesan, Zucchini Recipe, Cheesy Zucchini Dish
