This easy baked zucchini parmesan recipe is made with oven roasted zucchini layered in a casserole with mozzarella cheese and tomato sauce in the Italian parmigiana style. It’s vegetarian, low carb, gluten-free! No breadcrumbs, no dredging, NO FRYING!
It’s the summertime dilemma: an avalanche of zucchini and what to do with it? I mean, let’s be real, you can only make so much bread with it. So how about this recipe for baked zucchini parmesan casserole (otherwise known as zucchini parmigiana) to the rescue!
There are no breadcrumbs or breading, so it’s a gluten-free recipe. We’re baking the zucchini in the oven, so no frying, either! We’ll layer it with gooey cheese, and have a nice homemade garlicky tomato sauce, too, so it tastes like Italian sunshine.
If you like this idea, try my eggplant lasagna recipe that’s made with oven roasted eggplant layered with melty cheeses!