Dinner

Zucchini Parmesan Crispy Fried Zucchini Casserole Recipe

Name: Zucchini Parmesan Crispy Fried Zucchini Casserole Recipe
Prep time: 1 h 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: Italian
Ingredients: 2 medium zucchini; 2-3 egg whites (beaten until frothy); ½ teaspoon garlic powder; ¾ cup flour; ¾ cup Italian breadcrumbs; ¼ cup Parmesan cheese (grated); 1/8 teaspoon kosher salt; 1/8 teaspoon black pepper; 20 oz. vegetable oil (for frying); 1 ½ cups marinara sauce; 2 cups mozzarella cheese

ByJake Silas December 30, 2025December 30, 2025

Jump to Recipe

Introduction

Zucchini Parmesan is a delicious twist on a classic favorite, featuring crispy breaded zucchini slices layered with marinara sauce and gooey mozzarella cheese. Perfect for a comforting meal, this dish is satisfying and easy to prepare.

A close-up view of a stack of eggplant parmesan held on a spatula, showing four visible layers of thick, golden-brown fried eggplant slices, each separated by rich red marinara sauce with small tomato chunks and melted cheese. The top layer is covered with a generous amount of melted mozzarella cheese, creamy white with melted spots slightly browned, stretched down with gooey cheese strands dripping from the edges. The background is a white marbled surface with a blurred view of the rest of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium zucchini
2-3 egg whites (beaten until frothy)
½ teaspoon garlic powder
1 ½ cups marinara sauce
2 cups mozzarella cheese
20 oz. vegetable oil (for frying)
¾ cup flour
¾ cup Italian breadcrumbs
¼ cup Parmesan cheese (grated)
1/8 teaspoon kosher salt
1/8 teaspoon black pepper

Instructions

Step 1: Wash the zucchini and pat dry. Slice into ¼ inch slices, avoiding thicker cuts for crispiness. Lay slices on paper towels and sprinkle evenly with a light layer of salt on both sides. Cover with more paper towels and let sit for 30 minutes to an hour. Pat each slice completely dry before breading.
Step 2: Beat the egg whites with garlic powder until frothy. In a separate bowl, combine the flour, Italian breadcrumbs, grated Parmesan, kosher salt, and black pepper.
Step 3: Dip each zucchini slice into the egg whites, then coat thoroughly with the breadcrumb mixture. Use the back of a spoon to press the breading onto both sides for a good coating.
Step 4: Heat vegetable oil to 350°F (medium-high heat) in a skillet, using enough oil to cover the zucchini slices halfway. Fry slices for 2-3 minutes per side until golden brown, frying in batches as needed without overcrowding.
Step 5: Place the fried zucchini on a cooling rack to allow air circulation and maintain crispness.
Step 6: Preheat your oven to 400°F. In a 9 x 13 casserole dish, spread a light layer of marinara sauce on the bottom. Arrange a layer of fried zucchini on top, spoon marinara sauce over each slice, and sprinkle with mozzarella cheese.
Step 7: Repeat layering with remaining zucchini, sauce, and cheese until all are used. You can stack or slightly overlap the slices as you like.
Step 8: Bake uncovered for 20-25 minutes until the cheese is melted and beginning to brown. Serve warm, ideally alongside cheesy garlic bread.

Tips & Variations

If you prefer a lighter version, zucchini slices can be baked or air-fried before assembling the casserole instead of frying.
For extra flavor, add fresh basil or oregano to the marinara sauce layer.
Using jumbo zucchini may require peeling, as the skin can be tough and bitter.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes to retain crispness and ensure the cheese is thoroughly warmed.

How to Serve

A close-up of a slice being lifted from a white dish, showing a three-layered baked stack. The bottom layer is a thick, browned, crispy eggplant slice covered with chunky red tomato sauce and melted cheese. The middle layer has another eggplant slice with more tomato sauce and small bits of herbs or vegetables. The top layer is a golden, bubbling melted cheese with some browned spots and gooey cheese strands stretching down. The background is a white marbled texture, slightly blurred to keep the focus on the hot, cheesy stack. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, substitute the regular flour and Italian breadcrumbs with gluten-free alternatives. Make sure to check that all other ingredients are gluten-free as well.