By Smabbey on July 23, 2004
Photo by mary winecoff
Photo by mary winecoff
"This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!"
Serving Size: 1 (296 g)
Servings Per Recipe: 6
"This is a really great recipe. I loved it and My DH really liked it, too. We had an abundance of tomatoes and made our own homemade spaghetti sauce, which I think added even more flavor. Like others, I did not remove the skin of the zucchini. I will definitely make this dish again next year. Thank you!"
"Absolutely delicious!! And super easy (which is a huge plus for me), since I stay busy with 2 kids, school, etc. I didn't realize we were out of breadcrumbs until I started prepping this dish, so I had to improvise and use crushed up saltines instead of breadcrumbs- did not effect the taste at all! Yum. Thank you for a wonderfully easy and delicious dish."
"This is truly outstanding! I didn't peel the zucchini and used my own marinara sauce. I did find the directions a bit confusing though. Step 1 says to preheat oven to 425 and step 6 says to bake at 375 degrees - it would be clearer if the directions stated to decrease oven temperature after step 2. All in all everyone really enjoyed this. Thanks for sharing your recipe!"
"This was nice and hearty for a chilly day. I had to make some changes to accommodate some dietary needs in our house. I ground up some gluten free crackers to make crumbs for the the zucchini. Also, I used soy cheese both with excellent results. It's a wonder I didn't eat up all the baked zucchini before I could assemble the whole dish! A few changes I'll make next time: I'll make sure to salt and pepper the zucchini well before adding the crumbs. Also, I used a roasted garlic marinara, and I think that flavor overpowered everything else so I'll use something milder. Thank you for posting!"
"Tasty! Thanks for sharing the recipe."
"If I could give this more than five stars, I would. Fabulous!! I've made a fried version of this but this baked version is better. This is going in my recipe folder."
"I do love eggplant parm, but of course, my hubby doesn't care for eggplant. So, I asked if he would consider trying zucchini parm, he agreed. I made it, and it was delish. Easy too. The only reason I gave this four stars and not five, is because I think you have to give the marinara sauce credit in this dish also."
"This was excellent! I used fresh morzerella and it was a little watery, but the taste was superb....will make again."
"I personally loved it - but the kids weren't such big zucchini fans, even though I force it on them regularly :-) Awesome!"
"Excellent recipe, even my zucchini-hating 13 year old loved it. I scaled it up to a 13x9 in pan and it came out great. I will be making some to freeze for quick dinners this fall."
"Tasty and easy. I made my own tomato sauce for it whilst the zucchini was baking. I didn't peel them either, just washed them carefully. It is a bit easier than eggplant as that you don't have to sweat it. Thanks for sharing!"
"I also left on the skins. The mistake I made: in trying to halve the recipe, I used a standard loaf pan. Next time I would "underload" a 9X9 pan. I think it would cook more evenly, and not be as soupy. Great flavors and great use of zucchini. I'm confident this will freeze/thaw/reheat well, also. Thanks!"
"This turned out fabulous!!! My entire family loved the subsitution of zucchini for eggplant. I made it with a from-scratch fresh marinara, and topped with mozz, shredded smoky pizzeria cheese, and parmigiano reggiano cheese. Served over angel-hair, this is a new favorite we will make often!"
"Very good! Used Kellogs Cornflakes Crumbs with italian seasoning added to it. Baked in the oven. Surprised at how crunchy they were!"
"This was super! I used yellow zucchini (unpeeled) and canned spaghetti sauce. We liked it better than eggplant parm and it was much easier to make. Like some of the other posters, I really wanted to eat the zucchini after the baking. It looked sooo good and smelled terrific. Thanks very much for sharing."
"Very Good! I took a step further by frying the zucchini slices in olive oil instead of baking. I will try baking next time. Thanks for posting!"
"Wow! This was excellent! I couldn't help but try the little zucchinis after I had baked them, and I could have eaten them by themselves. They were great in the dish. We served it over a little pasta. I will be making this often. Thanks for the recipe!"
"Loved this, and even my carnivore fiance really enjoyed it. I scaled this for 9 servings, since I was making it for a larger crowd, and put it all in a 9' x 13" pan with great results. Using a flavorful sauce makes the difference... using a good-quality roasted garlic sauce and thought it complimented the zucchini perfectly. Thanks for an easy and satisfying meatless dish that I know I will make again. :)"
"This was easy to prepare,especially baking instead of frying the zucchini.I dipped the zucchini in flour,then egg,then bread crumbs,this keeps the breading on better.I also sprayed the top side before baking with cooking spray.I baked it at 325 for 30 minutes.It was delicious!"
"I really loved this, and so did my meat-loving DH. While I was assembling it, I was afraid it wouldn't make a hearty enough meal paired with only a salad, but I was wrong. I made 2 small changes -- I only used 1 cup of breadcrumbs, and my slices were coated plenty well; and I didn't peel the zucchini. I otherwise followed as written, serving it with Recipe #33667. It is full of great flavor (I used a garlicky marinara sauce), and reheated well also. I'll make this again."