Zucchini Parmesan

This Zucchini Parmesan will be an instant hit at your family’s table. It is made with easy ingredients like zucchinis, breadcrumbs, tomato sauce, and Italian herbs. It is vegan but nobody will tell. Serve this and even the pickiest eaters will be happy. Be proud of your result and how everything comes together with step by step pictures so you can count on an amazing result.

Not too long ago I made and shared my Eggplant Parmesan which is amazing. If you haven’t tried that yet, do it now, you won’t regret it.

If you’re looking for other zucchini recipes like this Zucchini Lasagna, my Zucchini Casserole or Zucchini Fritters, don’t wait and hold back.

Try them and you know these will disappear fast.

Why this is the best Zucchini Parmesan

Yes, the search is over, friends you know what you can expect here: foolproof, easy, delicious and satisfying.

This is the result that you always want in a zucchini parmesan.

You see every step and instructions visually with step by step pictures. I find that it really makes a difference to show you everything in big pictures to makes it so easy for you.

I make sure you get an amazing flavor so I use garlic and Italian herbs so tasty, yum.

Breadcrumbs and frying are the key to a great texture. I tried baking which worked but it wasn’t nearly the perfect result I was hoping for.

What you need for this Zucchini Parmesan recipe

• Zucchinis
• Breadcrumbs
• Garlic
• Olive oil
• Tomato sauce

 

• Italian herbs
• Plant milk
• Cashews
• Vegan parmesan
• Vegan mozzarella

How to make Zucchini Parmesan

Set a 8×11 inch casserole dish and a lined baking sheet with paper towels (reserve more paper towels).
Preheat oven to 410°F and you will need a food processor or blender.

Spread the zucchini slices on the baking sheet and season generously with salt. Cover with another layer of paper towels (this will help to remove liquid from zucchinis so you don’t have a watery texture). Repeat this until all zucchini slices are used, then add a weight on top to make it easier to get the liquid out of them. Let them rest for around 30 minutes.

Next add cashews and plant milk to the bowl of a blender or food processor, season with a pinch with salt and pepper. Process until entirely smooth and transfer mixture to a bowl. Set breadcrumbs into another bowl.

In a pan heat oil for frying. Dip the zucchini slices first in the “eggy” cashew mixture from both sides, then into the breadcrumbs. Fry for 2 minutes from each side until golden brown.

Mix pressed garlic and Italian herbs with the tomato sauce. Spread some of it on the bottom of your 8×11 inch casserole, add a layer of zucchini slices on top, followed by a bit of vegan parmesan and mozzarella.

Repeat until everything is used. Last layer should be a tiny bit of sauce and a finishing with sprinkled cheeses.

Bake for 20 minutes until golden brown on top. Allow to cool for a couple of minutes this will set the taste and texture even better before serving.

Leftovers can be stored properly for around four days in the fridge, so you can make it in advance and bake when needed. Make a great make ahead meal as well.

Can you freeze Zucchini Parmesan?

Yes you can. For a freezer friendly version, which will last for 3 months, keep in mind to use a container that is suitable for freezing.

Also make sure to not bake the Zucchini Parmesan before freezing, allow to thaw completely and only then bake to the finish.

Other Mediterranean recipes you need to try:

• Avgolemono
• Lemon Pasta
• Cacio e Pepe

If you try this Zucchini Parmesan, tag me on Instagram or Facebook.

Share a picture and your feedback with me.

Cheers, Florian.