Skillet Zucchini Parmesan

Here’s a hearty, cheesy, and super easy Skillet Zucchini Parmesan recipe — a lighter, stovetop twist on traditional Eggplant Parmesan. It’s a great way to use up fresh zucchini and delivers all the melty, saucy satisfaction of comfort food without turning on the oven!

🧀 Skillet Zucchini Parmesan

Ingredients:

• 2 medium zucchini, sliced into 1/4-inch rounds

• Salt (for sweating zucchini)

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 1 ½ cups marinara sauce (store-bought or homemade)

• 1/2 tsp dried oregano

• 1/4 tsp red pepper flakes (optional)

• 1 cup shredded mozzarella

• 1/4 cup grated Parmesan cheese

• Fresh basil or parsley, for garnish

Optional for extra texture:

• 1/4 cup Italian breadcrumbs, toasted in a little butter or olive oil

• Flour or cornstarch, for lightly dredging zucchini before pan-frying (for crispy edges)

Instructions:

1. Prep zucchini:

   • Lightly salt the zucchini slices and place them on paper towels for 15–20 minutes to draw out excess moisture. Pat dry.

2. Sauté:

   • Heat olive oil in a large skillet over medium heat.

   • (Optional: Lightly dredge zucchini in flour or cornstarch for crispy edges.)

   • Sauté zucchini in batches until golden brown, about 2–3 minutes per side. Set aside.

3. Build the skillet dish:

   • In the same skillet, add garlic and sauté until fragrant (about 30 seconds).

   • Pour in marinara, oregano, and red pepper flakes. Simmer for 3–5 minutes.

   • Nestle the sautéed zucchini into the sauce in a single layer or overlap slightly.

   • Sprinkle mozzarella and Parmesan evenly over the top.

4. Melt and finish:

   • Cover the skillet with a lid and reduce heat to low. Let the cheese melt (about 3–5 minutes).

   • Optional: For a crispy topping, sprinkle toasted breadcrumbs before serving.

5. Garnish and serve:

   • Top with fresh basil or parsley. Serve hot with crusty bread, pasta, or on its own as a veggie main.

🍴 Tips:

• Add a layer of ricotta or dollops of pesto for extra richness.

• Great as a vegetarian main or a hearty side dish.

Would you like a baked casserole version, low-carb/keto option, or air fryer zucchini parm rounds?