If you have an oversized zucchini from the garden and you’re wondering what to make, try this Giant Zucchini Parmesan — crispy, cheesy, and easy to prepare. It’s a great way to use a large vegetable and makes a satisfying appetizer or main dish.
Giant Zucchini Parmesan
I received a batch of very large zucchinis from a family member and wanted to share a simple recipe that highlights their size and mild flavor. These zucchini rounds are breaded, air-fried until golden and crisp, then topped with warm marinara and a rich, cheesy mixture. If you don’t have an air fryer, the oven method works well too. The result is a lighter take on the classic parmesan concept, with tender zucchini under a bubbly cheese topping.
What to Make with Giant Zucchini
Very large zucchinis are best cooked rather than eaten raw, because cooking mellows any bitterness and concentrates their texture. Beyond this parmesan-style preparation, oversized zucchini is ideal for baking and stuffing. Try doubling batter-based recipes like zucchini cake, quick breads, or brownies and freeze extra portions. Large zucchini halves also make excellent boats for hearty fillings such as taco-seasoned meat or sausage and vegetable mixtures — they hold filling well and bake to a tender, savory finish.
Zucchini Parmesan Ingredients
- Zucchini: Use thick slices from a giant zucchini. Pat dry and season both sides with salt and pepper.
- Coating: Beat eggs with a teaspoon of water in a shallow bowl and place seasoned whole-wheat breadcrumbs in another dish. Dip zucchini slices first in the egg wash, then coat with breadcrumbs. Aquafaba can be substituted for eggs if needed. If you only have plain crumbs, add Italian seasoning, garlic powder, and a pinch of salt to taste.
- Cheese mixture: Combine part-skim ricotta with part-skim shredded mozzarella and grated Pecorino Romano, then stir in chopped fresh parsley.
- Sauce: Use warmed jarred marinara or a simple homemade tomato sauce to spoon over each round before adding the cheese mixture.
How to Air Fry Zucchini Parmesan
Air frying gives the breadcrumbs an extra-crisp texture without frying in oil. If you don’t own an air fryer, you can bake on a sheet pan at 425°F for similar results.
- Preheat the air fryer to 380°F. Arrange the breaded zucchini rounds in a single layer (work in batches if necessary) and spray both sides lightly with olive oil spray.
- Air fry for about 12 minutes, turning once halfway through, until the coating is golden and the zucchini is tender in the center.
- Transfer the rounds to a baking sheet. Spoon about 1 generous tablespoon of warmed marinara on each piece, then top with 1 tablespoon of the cheese mixture.
- Bake in a preheated 425°F oven for 5–6 minutes until the cheese melts and turns lightly golden. Alternatively, return to the air fryer at 350°F for 1–2 minutes until the cheese melts.
Oven-Only Method
If you prefer not to use an air fryer: place breaded zucchini on a sheet pan sprayed with oil and bake at 425°F for about 18 minutes, flipping once halfway through, until golden and crisp. Finish with sauce and cheese and bake a few additional minutes to melt the topping.
What to Serve with Zucchini Parmesan
This dish pairs nicely with a crisp green salad or a simple pasta tossed in olive oil and garlic. For heartier meals, serve alongside roasted vegetables or crusty bread to soak up extra sauce. Leftovers keep in the refrigerator for up to three days and can be reheated briefly in the microwave or warmed in the oven to restore some crispness.
Your feedback is helpful — if you try this Giant Zucchini Parmesan, leave a rating and a short comment describing what you changed or liked. Photos are welcome and make it fun to see different variations.
More Giant Zucchini Ideas
- Zucchini pizza bites — thin rounds topped with sauce and cheese for quick snacks.
- Cream of zucchini soup — silky and comforting, great for using a large amount.
- Crustless summer zucchini pie — an easy savory pie for brunch or a light dinner.
- Turkey burgers with zucchini — incorporate grated zucchini into burger patties for moisture and flavor.
- Greek-style zucchini turkey burgers with feta — a fresh, savory option for grilling.
Recipe Details
Yield: 4 servings (about 3 pieces per serving)
Prep: 10 minutes • Cook: 45 minutes • Total: 55 minutes
Ingredients (assembled)
- 1 giant zucchini, sliced into twelve 1/2″ thick rounds
- 3/4 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper
- 2 large eggs (or aquafaba for an egg-free option) beaten with 1 teaspoon water
- 1 cup seasoned whole wheat breadcrumbs (or gluten-free crumbs)
- Olive oil spray
- 1 cup warmed marinara sauce, plus extra for serving
- 1/2 cup part-skim ricotta
- 6 tablespoons part-skim shredded mozzarella
- 1/4 cup grated Pecorino Romano
- 2 tablespoons finely chopped parsley, plus extra for garnish
Instructions (condensed)
- Mix ricotta, mozzarella, Pecorino Romano, and parsley in a bowl.
- Season zucchini slices with salt and pepper. Set up two shallow plates: one with beaten eggs, the other with breadcrumbs.
- Dip each zucchini round in egg, then press into breadcrumbs to coat. Lightly spray both sides with olive oil.
- Air fry at 380°F for 12 minutes, turning once, until crisp and golden. Or bake at 425°F for 18 minutes on a sheet pan, flipping halfway.
- Place cooked rounds on a baking sheet, top each with about 1 tablespoon marinara and 1 tablespoon cheese mixture. Bake at 425°F for 5–6 minutes until cheese melts and is lightly golden. Or melt cheese in the air fryer at 350°F for 1–2 minutes.
- Garnish with chopped parsley and serve warm.
Notes
If you avoid cheeses made with animal rennet, choose vegetarian or rennet-free parmesan alternatives. Breadcrumbs can be seasoned to taste if you only have plain crumbs. For extra crispness when reheating, warm briefly in a hot oven rather than microwaving.