20 Crispy Zucchini Parmesan Recipes Deliciously Cheesy

Mmm, who can resist the golden, crispy allure of zucchini paired with the gooey goodness of Parmesan? Whether you’re in search of a quick weeknight dinner, a seasonal summer favorite, or just some downright delicious comfort food, we’ve got you covered. Dive into our roundup of 20 Crispy Zucchini Parmesan Recipes that promise to be as cheesy as they are irresistible. Keep reading to find your next kitchen masterpiece!

Classic Baked Zucchini Parmesan

Think about those cozy nights when you crave something cheesy, comforting, and just a bit healthier. That’s where this Classic Baked Zucchini Parmesan comes in—layers of tender zucchini, rich marinara, and melted cheese that’ll make you forget it’s packed with veggies.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds (fresh and firm)
• 1 cup marinara sauce (homestyle, with a hint of garlic)
• 1 cup shredded mozzarella cheese (full-fat for that perfect melt)
• 1/2 cup grated Parmesan cheese (sharp and salty)
• 1/2 cup Italian-style breadcrumbs (crispy and golden)
• 1 large egg (farm-fresh, beaten)
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp dried oregano (fragrant and earthy)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Dip each zucchini round into the beaten egg, then coat evenly with breadcrumbs mixed with black pepper and oregano.
3. Arrange the coated zucchini in a single layer on the baking dish. Drizzle with remaining olive oil for extra crispiness.
4. Bake for 20 minutes until the zucchini is tender and the coating is golden brown. Flip halfway through for even cooking.
5. Remove from oven and layer half the zucchini in the dish. Spoon over half the marinara sauce and sprinkle with half the mozzarella and Parmesan.
6. Repeat the layers with remaining ingredients, finishing with cheese on top.
7. Bake for another 15 minutes until the cheese is bubbly and slightly browned.
8. Let it sit for 5 minutes before serving to allow the layers to set.

With its crispy edges, gooey cheese, and tender zucchini, this dish is a crowd-pleaser. Try serving it over a bed of spaghetti for a hearty twist or alongside a crisp salad for a lighter meal.

Crispy Zucchini Parmesan Fritters

Now, if you’re looking for a way to turn that garden zucchini into something irresistibly crispy and cheesy, you’ve hit the jackpot with these fritters. They’re the perfect blend of crunchy on the outside, tender on the inside, and packed with flavor.

Ingredients

• 2 cups grated, fresh zucchini (squeezed dry)
• 1/2 cup grated Parmesan cheese (sharp and salty)
• 1/4 cup all-purpose flour (light and fluffy)
• 1 large farm-fresh egg (beaten)
• 2 tbsp rich extra virgin olive oil (for frying)
• 1/2 tsp finely ground black pepper (for a little kick)
• 1/2 tsp sea salt (crisp and clean)

Instructions

1. In a large bowl, combine the grated zucchini, Parmesan cheese, all-purpose flour, beaten egg, black pepper, and sea salt. Mix until everything is well incorporated.
2. Heat the olive oil in a large skillet over medium heat (350°F) until shimmering but not smoking.
3. Drop tablespoon-sized portions of the zucchini mixture into the skillet, flattening them slightly with the back of the spoon. Tip: Don’t overcrowd the skillet to ensure each fritter gets crispy.
4. Cook for 2-3 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; they’ll release naturally when ready.
5. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if you’re making multiple batches.

Perfectly golden and crispy, these fritters are a delightful mix of savory Parmesan and fresh zucchini. Serve them with a dollop of sour cream or a squeeze of lemon for an extra zing.

Zucchini Parmesan Sticks with Marinara

Now, who doesn’t love a crispy, cheesy snack that’s also a sneaky way to get in some veggies? These zucchini parmesan sticks with marinara are the perfect pick for game night or a cozy evening in.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch sticks
• 1 cup Italian-style breadcrumbs, finely ground
• 1/2 cup grated parmesan cheese, freshly shredded
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, fine sea salt
• 2 large eggs, farm-fresh and beaten
• 1 cup marinara sauce, rich and tangy
• 2 tbsp olive oil, extra virgin for frying

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. In a shallow bowl, mix the breadcrumbs, parmesan cheese, garlic powder, and salt until well combined.
3. Dip each zucchini stick into the beaten eggs, then coat evenly with the breadcrumb mixture. Tip: For extra crunch, press the breadcrumbs gently onto the zucchini.
4. Heat the olive oil in a large skillet over medium heat. Fry the zucchini sticks in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer the fried zucchini sticks to the prepared baking sheet and bake for 10 minutes to crisp up further.
6. While the zucchini sticks are baking, warm the marinara sauce in a small saucepan over low heat until simmering.
7. Serve the zucchini sticks hot with the marinara sauce on the side for dipping. Tip: For a fun twist, sprinkle with a little extra parmesan before serving.

Lightly crispy on the outside with a tender, flavorful center, these zucchini sticks are a hit. Pair them with a cold drink for the ultimate snack experience.

Grilled Zucchini Parmesan Stacks

You’ve probably got zucchini coming out of your ears this time of year, right? Let’s turn that summer bounty into something seriously delicious with these Grilled Zucchini Parmesan Stacks.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch thick rounds
• 1 cup marinara sauce, homemade or your favorite jarred
• 1 cup shredded mozzarella cheese, the good melty kind
• 1/2 cup freshly grated Parmesan cheese, for that sharp bite
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tbsp fresh basil leaves, thinly sliced for garnish

Instructions

1. Preheat your grill to medium-high heat, about 400°F. Clean and oil the grates to prevent sticking.
2. Brush both sides of the zucchini rounds with olive oil and season with salt and pepper.
3. Grill the zucchini for 3-4 minutes per side, until you see those beautiful grill marks and they’re just tender.
4. Reduce the grill heat to low or move the zucchini to a cooler part of the grill. Top each round with a spoonful of marinara sauce, a sprinkle of mozzarella, and a pinch of Parmesan.
5. Cover the grill and let the cheese melt for about 2-3 minutes. Keep an eye on it to avoid burning.
6. Carefully remove the stacks with a spatula, garnish with fresh basil, and serve immediately.

Fresh off the grill, these stacks are a smoky, cheesy delight with a slight crunch from the zucchini. Try layering them on a platter for a stunning appetizer or pile them high on a plate for a satisfying main.

Zucchini Parmesan Casserole

Alright, let’s dive into making this cozy Zucchini Parmesan Casserole that’s perfect for any night of the week. You’ll love how the layers of zucchini, cheese, and sauce come together for a dish that’s both comforting and a bit fancy.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds (fresh and firm)
• 1 cup marinara sauce (rich and tangy)
• 1 cup shredded mozzarella cheese (creamy and melty)
• 1/2 cup grated Parmesan cheese (sharp and nutty)
• 1 tbsp olive oil (extra virgin, for that fruity depth)
• 1 tsp garlic powder (aromatic and punchy)
• 1/2 tsp dried basil (sweet and slightly minty)
• Salt and pepper to taste (for that perfect balance)

Instructions

1. Preheat your oven to 375°F (190°C) to get it nice and toasty.
2. In a large bowl, toss the zucchini rounds with olive oil, garlic powder, dried basil, salt, and pepper until evenly coated. Tip: Don’t skip the olive oil—it helps the zucchini roast beautifully.
3. Arrange the zucchini slices in a single layer in a baking dish. Overlapping is okay, but try to keep it even.
4. Pour the marinara sauce over the zucchini, spreading it out to cover all the slices. Tip: Use the back of a spoon for an even spread.
5. Sprinkle the mozzarella and Parmesan cheeses evenly over the top. Tip: For extra golden cheese, let it bake until the edges are bubbly and starting to brown.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and slightly golden.

Voilà! You’ve got a casserole that’s creamy, cheesy, with just the right amount of zucchini bite. Serve it straight from the oven with a sprinkle of fresh basil or alongside a crisp salad for a meal that feels like a hug.

Zucchini Parmesan Pizza Bites

Hey, you know those days when you’re craving something cheesy, crispy, and a little bit healthy? These zucchini parmesan pizza bites are your answer. They’re quick, easy, and packed with flavor—perfect for snacking or as a party appetizer.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds (fresh and firm)
• 1 cup marinara sauce (rich and tangy)
• 1 cup shredded mozzarella cheese (melty and creamy)
• 1/4 cup grated parmesan cheese (sharp and salty)
• 1 tbsp olive oil (extra virgin and fruity)
• 1 tsp garlic powder (aromatic and pungent)
• 1/2 tsp dried oregano (fragrant and earthy)
• 1/4 tsp red pepper flakes (spicy and vibrant)
• Salt to taste (fine and sea-sourced)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Arrange the zucchini rounds on the prepared baking sheet in a single layer, ensuring they don’t overlap.
3. Brush each zucchini round lightly with olive oil to help them crisp up in the oven.
4. Sprinkle a pinch of salt, garlic powder, and dried oregano over the zucchini for that classic pizza flavor.
5. Top each round with a teaspoon of marinara sauce, spreading it evenly to cover the surface.
6. Add a generous sprinkle of mozzarella cheese, followed by a light dusting of parmesan cheese on each bite.
7. Finish with a tiny pinch of red pepper flakes on top for a subtle heat.
8. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and slightly golden.
9. Let cool for a couple of minutes before serving to avoid burning your mouth—trust me, it’s worth the wait.

Bite into these zucchini parmesan pizza bites, and you’ll love the contrast of the crispy zucchini with the gooey cheese. Serve them with a side of extra marinara for dipping, or throw them on a platter for your next game night—they’ll disappear in no time.

Zucchini Parmesan Lasagna Rolls

Very few dishes manage to be as comforting and versatile as these zucchini parmesan lasagna rolls. You’ll love how they twist the classic lasagna into something a bit lighter but just as satisfying.

Ingredients

• 3 medium zucchinis, thinly sliced lengthwise into 1/8-inch strips
• 1 cup ricotta cheese, creamy and fresh
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, farm-fresh and lightly beaten
• 1 cup marinara sauce, rich and tangy
• 1 cup shredded mozzarella cheese, melty and stretchy
• 1 tbsp olive oil, rich extra virgin
• 1 tsp garlic powder, aromatic and pungent
• 1/2 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. Lay out the zucchini strips on a clean surface. Pat them dry with a paper towel to remove excess moisture for better rolling.
3. In a bowl, mix the ricotta, Parmesan, egg, garlic powder, salt, and pepper until well combined.
4. Spread a thin layer of marinara sauce at the bottom of the prepared baking dish.
5. Place a tablespoon of the ricotta mixture at one end of each zucchini strip, then roll up tightly.
6. Arrange the rolls seam-side down in the baking dish. Tip: Pack them snugly to prevent unrolling.
7. Top the rolls with the remaining marinara sauce and sprinkle with mozzarella cheese.
8. Bake for 25 minutes, or until the cheese is bubbly and golden. Tip: Broil for the last 2 minutes for extra crispiness.
9. Let the rolls sit for 5 minutes before serving to allow them to set. Tip: This makes them easier to handle.

Flavorful and tender, these zucchini rolls offer a delightful contrast between the creamy filling and the slightly crisp edges. Serve them with a side of garlic bread to soak up any extra sauce, or enjoy them as a light main course with a fresh salad.

Air Fryer Zucchini Parmesan Chips

Perfect for those lazy summer afternoons, these Air Fryer Zucchini Parmesan Chips are a crispy, cheesy delight you won’t be able to resist. They’re ridiculously easy to make and even easier to devour.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1/2 cup grated Parmesan cheese, freshly grated for best flavor
• 1/2 cup panko breadcrumbs, for that extra crunch
• 1 large egg, beaten until smooth
• 1 tsp garlic powder, for a hint of warmth
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp black pepper, freshly ground
• Cooking spray, to ensure they crisp up nicely

Instructions

1. Preheat your air fryer to 380°F for about 3 minutes to get it nice and hot.
2. In a shallow bowl, mix together the Parmesan cheese, panko breadcrumbs, garlic powder, salt, and black pepper.
3. Dip each zucchini round into the beaten egg, then coat it thoroughly in the Parmesan mixture. Tip: Press gently to help the coating stick.
4. Lightly spray the air fryer basket with cooking spray to prevent sticking. Arrange the coated zucchini rounds in a single layer in the basket, making sure they don’t overlap.
5. Cook for 8 minutes at 380°F, then flip each chip and cook for another 4-5 minutes until golden and crispy. Tip: Check a chip at the 4-minute mark to ensure they’re not browning too quickly.
6. Remove the chips from the air fryer and let them cool on a wire rack for a minute to crisp up even more. Tip: They’ll be hot, so give them a moment before diving in.

Delightfully crunchy on the outside with a tender zucchini center, these chips are a game-changer. Serve them with a side of marinara sauce for dipping, or sprinkle with a little extra Parmesan right before serving for an added cheesy punch.

Zucchini Parmesan Pasta Bake

Perfect for those nights when you’re craving something cozy but don’t want to spend hours in the kitchen, this zucchini parmesan pasta bake is a game-changer. You’ll love how the flavors come together with minimal effort.

Ingredients

• 8 oz penne pasta, uncooked
• 2 medium zucchinis, thinly sliced into half-moons
• 1 cup marinara sauce, rich and tangy
• 1 cup shredded mozzarella cheese, melty and golden
• 1/2 cup grated parmesan cheese, sharp and nutty
• 2 tbsp extra virgin olive oil, rich and fruity
• 2 cloves garlic, minced
• 1 tsp dried basil, aromatic
• 1/2 tsp crushed red pepper flakes, for a subtle kick
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
4. Add the sliced zucchini to the skillet, seasoning with salt, pepper, dried basil, and red pepper flakes. Cook until the zucchini is just tender, about 5 minutes.
5. In the prepared baking dish, combine the cooked penne, sautéed zucchini, and marinara sauce, tossing gently to mix everything evenly.
6. Sprinkle the top with mozzarella and parmesan cheeses, covering the pasta mixture completely.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Let the bake sit for 5 minutes before serving to allow the flavors to meld together beautifully.

This dish comes out with a delightful contrast of textures—creamy, cheesy pasta with just the right amount of bite from the zucchini. Try serving it with a crisp green salad and a slice of garlic bread for the ultimate comfort meal.

Zucchini Parmesan Stuffed Shells

Zucchini Parmesan Stuffed Shells are the perfect way to sneak some veggies into your pasta night. You’ll love how the tender zucchini and gooey cheese come together in these jumbo shells.

Ingredients

• 12 oz jumbo pasta shells, cooked al dente
• 2 cups shredded zucchini, squeezed dry
• 1 1/2 cups ricotta cheese, creamy and fresh
• 1 cup grated Parmesan cheese, sharp and nutty
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper, freshly ground
• 2 cups marinara sauce, rich and tangy
• 1 cup shredded mozzarella cheese, melty and stretchy
• 1 tbsp olive oil, extra virgin
• Fresh basil leaves, for garnish

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large bowl, mix together the shredded zucchini, ricotta cheese, Parmesan cheese, egg, minced garlic, salt, and black pepper until well combined.
3. Carefully stuff each cooked pasta shell with the zucchini and cheese mixture, placing them seam side up in the prepared baking dish.
4. Pour the marinara sauce evenly over the stuffed shells, making sure each one is covered.
5. Sprinkle the shredded mozzarella cheese on top of the sauce-covered shells.
6. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
7. Let the dish rest for 5 minutes before serving to allow the flavors to meld together.
8. Garnish with fresh basil leaves for a pop of color and freshness.

Delight in the creamy filling and the slight crunch of the zucchini in every bite. Serve these stuffed shells with a crisp green salad and some garlic bread for a complete meal that everyone will rave about.

Zucchini Parmesan Meatballs

Kickstart your meal prep with these zucchini parmesan meatballs that are as nutritious as they are delicious. You’ll love how they pack a veggie punch without skimping on flavor.

Ingredients

• 1 cup grated zucchini, squeezed dry
• 1/2 cup freshly grated parmesan cheese, sharp and nutty
• 1/2 cup breadcrumbs, golden and crispy
• 1 large farm-fresh egg, lightly beaten
• 2 cloves garlic, minced and fragrant
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/4 cup fresh basil, chopped and aromatic

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine the grated zucchini, parmesan cheese, breadcrumbs, egg, garlic, salt, pepper, and basil. Mix until just combined to keep the meatballs tender.
3. Shape the mixture into 1-inch balls, rolling them gently between your palms to avoid compacting too much.
4. Heat the olive oil in a large skillet over medium heat until shimmering. Add the meatballs in batches, browning them on all sides for about 2 minutes per batch for a golden crust.
5. Transfer the browned meatballs to the prepared baking sheet and bake for 15-20 minutes, or until cooked through and firm to the touch.
6. Let the meatballs rest for 5 minutes before serving to allow the flavors to meld beautifully.

Juicy on the inside with a crispy exterior, these zucchini parmesan meatballs are a game-changer. Serve them over a bed of spaghetti or as a hearty appetizer with marinara sauce for dipping.

Zucchini Parmesan Garlic Bread

Let’s talk about a game-changer for your next dinner party or cozy night in. This zucchini parmesan garlic bread is the perfect blend of crispy, cheesy, and utterly irresistible.

Ingredients

• 2 cups grated zucchini, squeezed dry to remove excess moisture
• 1 loaf of crusty Italian bread, sliced in half lengthwise
• 1/2 cup rich extra virgin olive oil
• 4 cloves garlic, minced to aromatic perfection
• 1 cup freshly grated parmesan cheese, for that sharp, nutty flavor
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1/4 tsp sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a small bowl, combine the extra virgin olive oil and minced garlic, letting them infuse for about 5 minutes for maximum flavor.
3. Brush the garlic-infused olive oil generously over the cut sides of the Italian bread. Tip: Don’t skimp here—this is where the magic starts.
4. Sprinkle the grated zucchini evenly over the bread, followed by the parmesan cheese, black pepper, and sea salt. Tip: Squeezing the zucchini dry prevents a soggy outcome.
5. Place the bread on a baking sheet and bake for 15-20 minutes, or until the cheese is golden and bubbly. Tip: Keep an eye on it after 15 minutes to avoid over-browning.
6. Let it cool for a couple of minutes before slicing into generous portions.

This zucchini parmesan garlic bread comes out with a delightful crunch, a melt-in-your-mouth cheese layer, and a garlicky aroma that’ll have everyone asking for seconds. Try serving it alongside a fresh salad or as the star of your next brunch spread.

Zucchini Parmesan Risotto

Believe it or not, this zucchini parmesan risotto is the creamy, comforting dish you’ve been craving. It’s packed with fresh flavors and comes together with just a bit of stirring.

Ingredients

• 1 cup Arborio rice
• 2 medium zucchinis, diced into small cubes
• 1/2 cup freshly grated Parmesan cheese
• 4 cups warm chicken stock
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1/2 cup dry white wine
• 2 tbsp unsalted butter
• Salt to taste
• Freshly ground black pepper

Instructions

1. Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
2. Stir in the Arborio rice, toasting it slightly until the edges become translucent, about 2 minutes. Tip: Toasting the rice enhances its nutty flavor.
3. Pour in the white wine, stirring constantly until it’s fully absorbed by the rice.
4. Begin adding the warm chicken stock, one ladle at a time, stirring frequently. Wait until each addition is nearly absorbed before adding the next. This process should take about 18-20 minutes.
5. Halfway through adding the stock, mix in the diced zucchini. Tip: Adding zucchini at this stage ensures it cooks perfectly without becoming mushy.
6. Once the rice is creamy and al dente, remove from heat. Stir in the butter and Parmesan cheese until melted and well combined. Season with salt and pepper. Tip: Letting the risotto sit for a minute off the heat before serving allows the flavors to meld beautifully.

You’ll love the creamy texture of this risotto, with little bursts of fresh zucchini in every bite. Serve it with an extra sprinkle of Parmesan on top for a touch of elegance.

Zucchini Parmesan Soup

You know those days when you crave something cozy but don’t want to spend hours in the kitchen? This zucchini parmesan soup is your answer—creamy, cheesy, and packed with garden-fresh flavors.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 medium zucchinis, diced into 1/2-inch pieces
• 4 cups low-sodium chicken broth
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed red pepper flakes

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the zucchini and cook for another 5 minutes, stirring occasionally.
5. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until zucchini is tender.
6. Use an immersion blender to puree the soup until smooth. Tip: For a chunkier texture, blend only half the soup.
7. Stir in the parmesan cheese until melted and fully incorporated.
8. Add the heavy cream, salt, black pepper, and red pepper flakes. Simmer for another 5 minutes. Tip: Taste and adjust seasoning if needed, but remember the parmesan adds saltiness.
9. Remove from heat and let sit for 5 minutes before serving. Tip: The soup thickens as it cools, so adjust consistency with a bit of broth if necessary.

Silky smooth with a hint of spice, this soup is a bowl of comfort. Serve it with a sprinkle of extra parmesan and a side of crusty bread for dipping.

Zucchini Parmesan Quiche

Oh, you’re going to love this zucchini parmesan quiche—it’s the perfect blend of savory and cheesy, with a crisp, buttery crust that’ll have you coming back for seconds.

Ingredients

• 1 9-inch pie crust, chilled and ready to bake
• 2 cups thinly sliced zucchini, fresh and firm
• 1 cup grated parmesan cheese, sharp and nutty
• 4 large farm-fresh eggs
• 1 cup heavy cream, rich and velvety
• 1 tbsp extra virgin olive oil, fruity and aromatic
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 1/2 tsp garlic powder, for a hint of warmth

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a perfectly golden crust.
2. Brush the pie crust with extra virgin olive oil. It adds flavor and prevents sogginess.
3. Layer the sliced zucchini evenly over the crust. Overlapping slightly is okay.
4. Sprinkle half of the grated parmesan cheese over the zucchini. It’ll melt into gooey perfection.
5. In a bowl, whisk together the eggs, heavy cream, salt, black pepper, and garlic powder until smooth. Pour this over the zucchini and cheese.
6. Top with the remaining parmesan cheese. It creates a deliciously crispy top.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown. A knife inserted should come out clean.
8. Let the quiche cool for 10 minutes before slicing. This helps it hold its shape.

Mmm, this quiche is a dream with its creamy interior and crispy edges. Serve it warm with a side of mixed greens for a light lunch, or enjoy a slice cold the next day—it’s just as tasty.

Zucchini Parmesan Stuffed Chicken

Wow, have you ever stumbled upon a dish that’s both comforting and a bit fancy without trying too hard? That’s exactly what this zucchini parmesan stuffed chicken brings to the table.

Ingredients

• 2 boneless, skinless chicken breasts (about 6 oz each)
• 1 medium zucchini, grated (about 1 cup)
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup panko breadcrumbs
• 1 tbsp rich extra virgin olive oil
• 1 clove garlic, minced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/2 cup marinara sauce, warmed

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a medium bowl, mix the grated zucchini, parmesan cheese, panko breadcrumbs, minced garlic, black pepper, and sea salt until well combined.
3. Carefully slice a pocket into each chicken breast, being sure not to cut all the way through.
4. Stuff each chicken breast with the zucchini mixture, then secure the opening with toothpicks.
5. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2-3 minutes on each side until golden brown.
6. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes before removing the toothpicks and serving.

Absolutely, the chicken comes out juicy with a crispy exterior, while the stuffing is wonderfully cheesy and light. Serve it over a bed of spaghetti with extra marinara for a complete meal that feels like a hug on a plate.

Zucchini Parmesan Eggplant Hybrid

Alright, let’s dive into making this Zucchini Parmesan Eggplant Hybrid that’s sure to impress. A perfect blend of crispy, cheesy, and savory, it’s a dish that brings the best of both worlds to your table.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 large eggplant, sliced into 1/4-inch rounds
• 1 cup all-purpose flour, for dredging
• 2 large farm-fresh eggs, beaten
• 1 cup Italian-style breadcrumbs, finely ground
• 1/2 cup grated Parmesan cheese, freshly shredded
• 1 cup marinara sauce, rich and tangy
• 1 cup shredded mozzarella cheese, gooey and meltable
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. Season the zucchini and eggplant slices with sea salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a dredging station: place flour in one bowl, beaten eggs in another, and mix breadcrumbs with Parmesan in a third.
4. Dredge each slice in flour, dip in egg, then coat with the breadcrumb mixture, pressing lightly to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry the slices in batches until golden brown, about 2-3 minutes per side. Tip: Don’t overcrowd the pan to ensure even cooking.
6. Transfer the fried slices to the prepared baking sheet. Spoon a little marinara sauce over each, then sprinkle with mozzarella.
7. Bake for 10-12 minutes, or until the cheese is bubbly and slightly golden. Tip: For extra crispiness, broil for the last 2 minutes.
8. Let cool for a couple of minutes before serving. Tip: A sprinkle of fresh basil adds a pop of color and flavor.

Every bite of this hybrid dish offers a delightful crunch, followed by the creamy melt of cheese and the hearty depth of marinara. Serve it stacked high or alongside a crisp salad for a meal that’s as visually appealing as it is delicious.

Zucchini Parmesan Tart

This zucchini parmesan tart is the perfect way to use up that summer squash sitting in your fridge. You’ll love how the crispy crust contrasts with the creamy, cheesy filling.

Ingredients

• 1 1/2 cups all-purpose flour, sifted for lightness
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup ice water
• 2 medium zucchinis, thinly sliced into rounds
• 1 cup grated parmesan cheese, freshly shredded
• 1/2 cup ricotta cheese, creamy and smooth
• 1 large egg, farm-fresh and beaten
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 tsp dried oregano, fragrant

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, mix the sifted flour and cold, cubed butter until the mixture resembles coarse crumbs. Tip: Use your fingertips for a lighter touch.
3. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Wrap in plastic and chill for 30 minutes.
4. Roll out the dough on a floured surface to fit a 9-inch tart pan. Press gently into the pan and trim the edges.
5. Prick the bottom with a fork, then bake for 15 minutes until lightly golden. Tip: Use pie weights or dried beans to prevent puffing.
6. In a bowl, combine ricotta, beaten egg, half the parmesan, salt, pepper, and oregano. Spread over the pre-baked crust.
7. Arrange zucchini slices over the ricotta mixture in overlapping circles. Drizzle with olive oil and sprinkle remaining parmesan.
8. Bake for 25-30 minutes until the crust is golden and the filling is set. Tip: Let it cool for 10 minutes before slicing for cleaner cuts.

You’ll adore the flaky crust paired with the tender zucchini and gooey cheese. Serve it warm with a side of fresh salad for a complete meal.

Zucchini Parmesan Sliders

Now, who doesn’t love a good slider? Especially when it’s packed with the fresh, garden-goodness of zucchini and the gooey, melty perfection of parmesan. These Zucchini Parmesan Sliders are your new go-to for a quick, delicious bite that’s sure to impress.

Ingredients

• 2 medium zucchinis, thinly sliced into rounds
• 1 cup freshly grated parmesan cheese
• 1/2 cup panko breadcrumbs, lightly toasted
• 1 large egg, beaten
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 cup marinara sauce, warmed
• 8 slider buns, lightly toasted

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a shallow bowl, mix the panko breadcrumbs with half of the grated parmesan, black pepper, and sea salt.
3. Dip each zucchini round into the beaten egg, then coat it in the breadcrumb mixture, pressing gently to adhere.
4. Place the coated zucchini rounds on the prepared baking sheet and drizzle with olive oil.
5. Bake for 15 minutes, then flip each round and sprinkle with the remaining parmesan. Bake for another 10 minutes until golden and crispy.
6. Warm the marinara sauce in a small saucepan over low heat while the zucchini finishes baking.
7. To assemble, place a few zucchini rounds on the bottom half of each slider bun, spoon over a bit of marinara sauce, and top with the other half of the bun.

For an extra kick, add a slice of mozzarella before the final bake. These sliders are crispy on the outside, tender on the inside, and bursting with flavor. Serve them up at your next gathering and watch them disappear!

Zucchini Parmesan Dip with Crostini

Wondering what to do with that abundance of zucchini from your garden? You’re going to love this Zucchini Parmesan Dip with Crostini—it’s creamy, cheesy, and perfect for dipping.

Ingredients

• 2 cups grated zucchini, squeezed dry
• 1 cup freshly grated Parmesan cheese
• 1/2 cup rich mayonnaise
• 1/4 cup finely chopped green onions
• 1 garlic clove, minced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 baguette, sliced into 1/2-inch pieces
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat your oven to 375°F.
2. In a large bowl, mix the grated zucchini, Parmesan cheese, mayonnaise, green onions, minced garlic, sea salt, and black pepper until well combined.
3. Transfer the mixture to a baking dish and bake for 20 minutes, or until the top is golden and bubbly.
4. While the dip is baking, arrange the baguette slices on a baking sheet. Brush each slice lightly with extra virgin olive oil.
5. Bake the crostini in the oven for 5-7 minutes, or until they’re crisp and lightly golden. Keep an eye on them to prevent burning.
6. Once the dip is done, let it cool for a few minutes before serving to allow it to thicken slightly.

Absolutely irresistible, this dip pairs perfectly with the crispy crostini. The zucchini keeps it light, while the Parmesan adds a savory depth. Try serving it with a sprinkle of red pepper flakes for an extra kick.

Summary

Perfect for any home cook looking to add a cheesy, crispy twist to their meals, our roundup of 20 Crispy Zucchini Parmesan Recipes offers something for everyone. Dive into these delicious dishes, find your new favorite, and don’t forget to leave a comment sharing which recipe you loved most. Spread the cheesy joy by pinning this article on Pinterest for others to discover!