Zucchini Parmesan Recipe – A Healthy Convenient Cheesy Treat

Ciao Bellos & Bellas! Got zucchini overflowing from your Vancouver garden? Try this Cheesy Veggie Treat! My convenient Zucchini Parmesan Recipe is simple to batch prepare and great for both lunch and dinner. It’s an easier, gluten-free alternative to lasagna that celebrates the summer bounty of British Columbia.

Growing up with my Mamma’s cooking of simple sautéed vegetables from my Pappa’s garden instilled in me an appreciation of the letting natural flavors be the star. Don’t worry about needing everything to be perfect, even if it doesn’t turn out exactly how you want the first few times, it will still taste amazing!

Give my Zucchini Parmesan Recipe – A Healthy Convenient Cheesy Treat a try and let me know what you think. If you have questions, or requests for future recipes, please let me know.

Until next time always, Eat With Those You Love! ® Peter aka Pasta Boy Peter

My public Vancouver cooking classes will restart in September 2025 for limited dates. Currently, I’m booking private in-home Italian Kitchen Parties into October.

Septmber 21st – Killarney Community Centre

Italian Cooking Class – Hands on Rolled Roman Fettuccine

Italian Cooking Class – Hands on Puglia Pasta – Short Shapes 

October 5th – Dunbar Community Centre

Italian Cooking Class Vancouver – Parents and Kids Pasta

October 8th – UBC Farm

Italian Cooking Class Vancouver – Hands on Roman Pizza and Focaccia

Or, Join my Newsletter to be the first to know when new registration starts!

Why This Zucchini Parmesan Recipe is Fantastico!

Preparation	Convenient & Easy: Simple prep, and maximum flavor!
Meal Prep	Perfect for batch cooking & picnics
Local Ingredients	Bursting with fresh Vancouver and BC produce
Flexibility	Easily customizable: add your favorite veggies!

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Recipe Card and Slideshow: Zucchini Parmesan Recipe

Feeds:	4 people
Prep Time:	15 minutes
Sauté Time:	20 minutes
Assembly Time:	5 minutes
Bake Time:	40 minutes at 375°F (190°C)
Resting Time:	10 minutes
Total Time:	1 hour 30 minutes

Hints: This dish tastes even better if prepared ahead of time and allowed to sit in the fridge, letting the flavors meld, then reheated. Like a lasagna. This recipe will produce four generous slices 4 layers thick. It was baked in a 8 x 6 Pyrex dish. Can you make a larger pan? Absolutely! Just multiply out the recipe and add baking time.

Equipment Needed

• Baking Dish: 8 x 6 Pyrex (or similar)
• Cooking Pans: Heavy-bottomed fry pan or skillet
• Cutting Tools: Sharp knife or mandolin (use carefully!)
• Preparation Tools: Cutting board, grater, mixing bowls
• Measuring Tools: Cups, spoons, kitchen scale
• Cheese Grater
• Chef’s Knife

Ingredients

• 2 lb (907 g) zucchini (approximately 2 medium size zucchini)
• 3 cloves of garlic, minced
• 20-25 cherry tomatoes, sliced in half (or quarters if large)
• 1 ball mozzarella, thinly sliced – cut into smaller slices for faster cooking (approximately 200 g)
• ½ cup (120 ml) grated Parmesan or Grano Padano cheese
• Fresh basil leaves
• 5 TBSP (75 ml) extra virgin olive oil
• Salt, pepper, and chili flakes to taste

Preparation Instructions

1. Prepare the Zucchini: Cut your zucchini in the middle into two halves. Stand the zucchini on their ends and use your knife to slice them into thin slices about ½ inch (1.27 cm) thick. You can also, carefully, use a mandolin.
2. Prepare Tomatoes and Herbs: Slice your cherry tomatoes in half. Save any juices. If you place the cherry tomatoes between two container lids, you can cut multiple tomatoes horizontally saving time.
3. Mince garlic and parsley.
4. Pick 10-15 basil leaves.
5. Prepare Cheeses: Thin slice and then cube mozzarella. Grate Parmesan cheese.
6. Sauté Zucchini: Heat a heavy-bottomed fry pan or skillet on medium to medium-high heat. Add 1-2 TBSP of olive oil. Add zucchini slices to your pan. Don’t overcrowd. Salt and pepper the slices as they cook. Flip zucchini when one side is a light brown. Brown the other side. Remove all zucchini to a separate plate. Repeat until all zucchini is cooked.
7. Create Tomato Sauce: Add 2 TBSP of olive oil, if necessary, parsley, and garlic to the pan in which you cooked the zucchini. Sauté the ingredients on a medium heat for 1 to 2 minutes then add your tomatoes, and 3 or 4 torn leaves of basil. Add 2 pinches of salt, approximately ½ a tsp, and black pepper to your preferred taste. Cook on medium to medium-high heat until a rustic tomato sauce has formed, approximately 6-8 minutes.
8. Preheat Oven: Preheat your oven to 375°F (190°C).
9. Assemble the Parmigiana: Pull the sauce off the heat. Take your baking dish and coat the bottom with a thin layer of tomato sauce. Create a layer of zucchini. Leave as little space as possible in the dish. Add a thin layer of tomato sauce. Add your cubed mozzarella, allowing space between each piece. Add 2-3 torn pieces of basil. Sprinkle the layer generously with Parmesan cheese. Gently season with a little salt and pepper, approximately ¼ tsp per layer. Repeat each layer until you have filled your dish.
10. Final Layer: Finish the top layer with a thin layer of sauce, remaining mozzarella and a generous layer of Parmesan cheese.
11. Baking Process: Once your oven comes to temperature, add the parmigiana to the middle rack. Set a timer for 20 minutes. At 20 minutes, spin the parmigiana 180 degrees. Bake for the remaining 15 minutes. The top layer of cheese should be melted and bubbly, and the center should be hot.
12. Optional Finishing Touch: If you want to take it up another notch, use the broiler for 5 minutes to caramelize the top layer of cheese. Keep an eye on it so it doesn’t burn.
13. Resting: Pull the parmigiana out and let it rest for at least 10 minutes. If you have an extra 5 or 10 minutes, give it that extra time. The resting will help the parmigiana to cool, solidify slightly, making it easier to cut.
14. Serving: Cut out your preferred serving size and plate. Finish with a little Parmesan, a dash of black pepper and a fresh leaf of basil.
15. Meal Prep Tip: Let the rest of the parmigiana cool and then portion it for lunch the next day.

The Vancouver Bounty

We’re so blessed here in Vancouver and the Lower Mainland of BC to have a cornucopia of fresh produce in August. While I made this particular Zucchini Parmigiano recipe with traditional green zucchini, you could use yellow, grey, or even patty pan varieties. Use your imagination to create a colorful and fantastic local dish. Find all these ingredients at Farmers Markets throughout Vancouver and BC using the BC Farmers Market Trail website.  

Give my Zucchini Parmesan Recipe a try and let me know what you think.

I hope you enjoy me sharing my recipes & stories with you, and all I ask in return is that you like, comment, share, and most importantly, never forget to always #EatwiththoseyouLove ®

Buon Appetito Tutti,

Pasta Boy Peter

Ready to Master Authentic Italian Flavors?

If you loved creating this convenient zucchini parmigiano, imagine diving deeper into the heart of Italian cuisine. Our hands-on Italian cooking classes in Vancouver are perfect for food lovers eager to explore new cultures and master delicious dishes.

My public Vancouver cooking classes will restart in September 2025. Currently, I’m booking private in-home Italian Kitchen Parties into October.

Explore September Vancouver Cooking Class Dates & Details

Explore my first UBC Farm Cooking Class – Roman Pizza

Or, Join my Newsletter to be the first to know when new registration starts!

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