Name: Three Cheese Zucchini Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium zucchini (about 1 lb), sliced into ¼-inch rounds; ¼ cup all-purpose flour; 1 large egg, beaten; ½ cup panko breadcrumbs; 1 tbsp dried parsley; ¼ cup freshly grated Parmesan (plus extra for topping); ½ cup shredded fontina cheese; ½ cup shredded fresh mozzarella cheese; 2 cups marinara sauce (homemade or store-bought); Vegetable oil for frying

Three Cheese Zucchini Parmesan

Print Recipe

Inspired by long summer days and Nonna’s love for anything garden-grown, this dish layers the richness of fontina, mozzarella, and Parmesan over golden zucchini rounds. A crispy, cheesy twist on the classic eggplant Parmesan, it’s perfect for sharing with loved ones—or savoring with a glass of red and a quiet evening.

Author: Wyatt Porter
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 minutes
Yield: 4 1x

Ingredients

Scale

2 medium zucchini (about 1 lb), sliced into ¼-inch rounds

¼ cup all-purpose flour

1 large egg, beaten

½ cup panko breadcrumbs

1 tbsp dried parsley

¼ cup freshly grated Parmesan (plus extra for topping)

½ cup shredded fontina cheese

½ cup shredded fresh mozzarella cheese

2 cups marinara sauce (homemade or store-bought)

Vegetable oil for frying

Instructions

Pat zucchini slices dry. Dredge in flour, dip in egg, then coat with a mix of panko, parsley, and Parmesan.

Heat oil in a skillet. Fry zucchini in batches until golden, about 2–3 minutes per side. Drain on paper towels.

Preheat oven to 375°F (190°C).

Spread a thin layer of marinara in a baking dish. Layer fried zucchini, more marinara, mozzarella, and fontina. Repeat layers.

Top with extra Parmesan. Bake for 20 minutes until bubbly and golden.

Let rest 5 minutes before serving.

Nutrition

Serving Size: 1
Calories: 350
Fat: 24g
Carbohydrates: 18g
Protein: 17g

Find it online: https://flavorscroll.com/three-cheese-zucchini-parmesan/