This post may contain affiliate links. Read my disclosure policy.

If you’ve got an enormous zucchini in your garden and don’t know what to do with it, make this Giant Zucchini Parmesan – it’s so good!

Giant Zucchini Parmesan

My brother gave me a bunch of very large zucchinis from his garden, so I will probably be sharing plenty of recipes using oversized zucchinis. The primary one up is that this easy Zucchini Parmesan. I put my air fryer to the test and loved the way it turned out. The crisp breaded zucchini rounds are topped with marinara sauce and gooey melted cheese. For more of my favorite parmesan recipes, try my Eggplant Parmesan, Air Fryer Chicken Parmesan, and Roasted Broccoli Parmesan.

What to Make with Giant Zucchini

Giant zucchinis can sometimes be bitter if raw, so that they’re best eaten cooked. They might be excellent in baked goods, like cake, bread, or brownies. You’ll have loads of zucchini, so double the recipe and freeze half for later or give some to a friend. Oversized zucchinis are perfect for stuffing since they’re so large. Try my Taco-Stuffed Zucchini Boats or Sausage-Stuffed Zucchini Boats.

Zucchini Parmesan Ingredients

• Zucchini: Season the large zucchini slices with salt and pepper. This recipe would also work with eggplant in case your zucchini weren’t large enough.
• Coating: Mix two eggs and a teaspoon of water in a shallow bowl and put seasoned whole wheat breadcrumbs in one other. Dip the zucchini slices within the eggs after which breadcrumbs. Should you’re allergic to eggs, substitute them with aquafaba, and in case you don’t have seasoned breadcrumbs, add your individual Italian seasonings to plain ones.
• Cheese: Mix part-skim ricotta, part-skim shredded mozzarella, and grated Pecorino Romano cheese with parsley in a bowl.
• Sauce: Top the zucchini rounds with jarred or homemade marinara sauce.

Air Fry Zucchini Parmesan

Air frying zucchini parmesan made the breadcrumb coating extra crispy, but in case you don’t have an air fryer, you may pan fry or bake them within the oven at 425F degrees 18 minutes, flipping halfway.

1. Air fry the breadcrumb-coated zucchini for 12 minutes at 380 degrees. Turn them over halfway through and bake until golden and tender.
2. Place the zucchini on a baking sheet and top with the tomato sauce and cheese mixture.
3. Bake them for about five minutes until the cheese is melted. You can even do that last step within the air fryer – Cook the zucchini for a minute or two at 350 degrees until the cheese melts.

What to Serve with Zucchini Parmesan

Serve this air fryer zucchini parmesan with a giant green salad or pasta on the side. If you’ve got leftovers, they’ll last within the fridge for 3 days and may be reheated within the microwave.

Your comments are helpful!! Should you’ve tried this Giant Zucchini Parmesan recipe or some other recipe on health foods diets, don’t forget to rate the recipe and leave me a comment below! I might love to listen to your thoughts, variations and feedback. And in case you took some photos of it, share it with me on Instagram so I can re-share on my stories!

More Giant Zucchini Recipes You’ll Love:

Giant Zucchini Parmesan

5

242 Cals
16.5 Protein
24 Carbs
10 Fats

Prep Time: 10 mins

Cook Time: 45 mins

Total Time: 55 mins

If you’ve got an enormous zucchini in your garden and don’t know what to do with it, make this Giant Zucchini Parmesan – it’s so good!

• 1/2 cup part skim ricotta
• 6 tablespoons part-skim shredded mozzarella
• 1/4 cup grated Pecorino Romano cheese
• 2 tablespoons finely chopped parsley, plus more for garnish
• 1 giant zucchini, sliced into 12 1/2” thick slices
• 3/4 teaspoon kosher salt
• freshly ground black pepper
• 2 large eggs
• 1 cup seasoned whole wheat bread crumbs , or gluten-free crumbs*
• olive oil spray
• 1 cup warmed marinara sauce, Jarred is wonderful, plus 1/2 cup more for serving

• Mix the ricotta, mozzarella, parmesan and parsley in a medium bowl.

• Season either side of the zucchini with salt and pepper.

• In a shallow plate, beat the eggs and 1 teaspoon of water together. Place the bread crumbs in one other plate.

• Place each zucchini round within the egg, then the breadcrumbs.

• Spray a generous amount of olive oil spray on all sides and transfer to the air fryer basket in an excellent layer, in batches as needed.

• Preheat the oven to 425F.

• Air fry 380F for 12 minutes turning half way, until crisp, golden and tender in the middle. Put aside. Transfer to a baking sheet.

• Spoon each bit with 1 generous tablespoon of sauce, then 1 tablespoon of the cheese mixture.

• Bake until the cheese is melted and golden, about 5 to six minutes. Garnish with parsley if desired.

• Should you prefer to do that all within the air fryer, you may air fryer in batches 350F until the cheese is melted, about 1 to 2 minutes.  Garnish with parsley if desired.

No Air Fryer, No Problem!

Serving: 1stack, Calories: 242kcal, Carbohydrates: 24g, Protein: 16.5g, Fat: 10g, Saturated Fat: 4.5g, Cholesterol: 113mg, Sodium: 999mg, Fiber: 3.5g, Sugar: 6g