Baked Zucchini Parmesan

zucchini parmesan
Diana Rattray
  • Total: 50 mins
  • Prep: 10 mins
  • Cook: 40 mins
  • Yield: 6 servings
Nutritional Guidelines (per serving)
284 Calories
21g Fat
19g Carbs
7g Protein
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Nutrition Facts
Servings: 6 servings
Amount per serving
Calories 284
% Daily Value*
Total Fat 21g 27%
Saturated Fat 7g 35%
Cholesterol 29mg 10%
Sodium 969mg 42%
Total Carbohydrate 19g 7%
Dietary Fiber 3g 12%
Protein 7g
Calcium 180mg 14%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This zucchini Parmesan makes an excellent meat-free meal that the whole family will enjoy. Garden-fresh zucchini and tomatoes bake to perfection with a sour cream and Parmesan cheese topping. If you have a surplus of zucchini, this dish is the perfect way to use it.

If you have both zucchini and yellow summer squash, use a combination of both. For extra color and flavor, add layer the fried zucchini with red bell pepper strips or add a layer of sliced mushrooms before you add the tomatoes. For garlic flavor, add 1/4 to 1/2 teaspoon of garlic powder to the flour mixture.

Depending on the size of the zucchini, slice it into rounds or slice it lengthwise. Either way, the dish will be delicious. Frying the zucchini takes a bit of time, but overall, the dish is very easy and well worth the effort.

Ingredients

  • 1 1/2 pounds zucchini (about 4 medium)
  • 1/4 cup all-purpose flour
  • 1 1/2 teaspoons salt (divided)
  • 1 teaspoon dried oregano (divided)
  • 1/2 teaspoon dried basil (divided)
  • 1/4 teaspoon black pepper (divided)
  • 1/4 cup olive oil (or more, as needed)
  • 2 tomatoes
  • 1 cup sour cream
  • 1/2 cup grated Parmesan cheese

Steps to Make It

  1. Preheat the oven to 350 F.

  2. Butter an 8-inch square baking dish.

  3. Scrub the zucchini; slice and discard the ends. Cut the zucchini lengthwise or crosswise into 1/4-inch slices.

  4. In a wide shallow bowl or pie plate, combine the flour, 1/2 teaspoon salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper.

  5. Toss the zucchini slices with the seasoned flour, coating all slices thoroughly.

  6. Heat the olive oil in a large skillet over medium heat.

  7. When the oil is hot and shimmering, add the zucchini slices in a single layer. Sauté the zucchini in batches until golden brown, about 2 minutes on each side. Drain the browned zucchini slices on paper towels and repeat with the remaining zucchini. 

  8. Layer the browned zucchini in the prepared baking dish.

  9. Slice the tomatoes into 1/4-inch slices and place the slices evenly over the zucchini.

  10. In a bowl, combine the sour cream, remaining 1 teaspoon salt, remaining 1/2 teaspoon oregano, 1/4 teaspoon basil, and 1/8 teaspoon pepper. Stir to blend.

  11. Spread the sour cream mixture over the tomatoes and then sprinkle with the Parmesan cheese.

  12. Bake in the preheated oven for about 35 to 45 minutes, or until the zucchini is tender.

Tips

  • For a melty cheese topping, sprinkle 1/2 to 1 cup of mozzarella cheese over the casserole just before it comes out of the oven.
  • To brown the top of the casserole, finish it under the broiler. Watch it carefully and take it out when the topping is golden brown. 
  • If the tomatoes are very large, cut the slices in half. Or use a 14.5-ounce can of diced tomatoes if you don't have fresh.
  • The casserole may be made with eggplant or another variety of summer squash.
  • The oregano and basil may be replaced with an Italian seasoning blend.