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    Home » Side Dish Recipes » Vegetable Recipes

    Published: Jun 6, 2023 by Renée · This post may contain affiliate links · 27 Comments

    Layered Zucchini Parmesan

    Jump to Recipe
    Vertical closeup image of zucchini and summer squash with tomato sauce and parmesan cheese on a white plate.

    Layered Zucchini Parmesan has all the flavors you love about pizza or lasagna but without all those annoying carbs to weigh you down.

    Closeup vertical photo of Italian Zucchini Parmesan on a white plate with sauce and cheese.

    Zucchini is one of those awesome ingredients that takes on the flavors of whatever it's cooked with.

    In the case of this Italian Zucchini Parmesan, it's the sauce and the cheese!

    Much like a pizza or lasagna, this recipe hits a bulls-eye for flavor and it's super simple to make!

    Table of Contents Found Here
    • The ingredient list:
    • Kitchen tools and equipment needed:
    • Why this recipe works:
    • Additional add-in suggestions:
    • How to dry your own homemade garden herbs:
    • The easy instructions:
    • Additional delicious side dish recipes:
    • Additional savory zucchini recipes from around the web:
    • Printable Recipe Card
    • Italian Layered Zucchini Parmesan
    • Please comment if you've made this recipe.

    Subscribe to my Kudos Kitchen channel on YouTube. IT'S FREE!! Thanks, and I can't wait to see you there!!
    Overhead photo of a silver skillet filled with Italian zucchini Parmesan with an orange napkin and serving tongs.

    The ingredient list:

    • zucchini
    • yellow squash
    • olive oil
    • onion
    • green bell pepper
    • red bell pepper
    • tomato sauce
    • Parmesan cheese
    • mozzarella cheese
    • dried basil
    • dried oregano
    • salt and pepper

    Kitchen tools and equipment needed:

    • large oven-safe skillet
    • chef's knife
    • cutting board
    • can opener
    • cheese grater
    • measuring cups and spoons
    Shop my recommended products at my Kudos Kitchen Store

    Why this recipe works:

    With zucchini and summer squash being so prevalent in the grocery store, home gardens, and farmer's markets, I wanted to come up with a recipe that marries the idea of eggplant Parmesan and pizza but using summer squash and zucchini instead.

    I think I hit the nail right on the head with this recipe for Italian Layered Zucchini Parmesan!

    Try it, and you be the judge!

    If you or your kids love pizza and/or lasagna, you're going to adore this easy to prepare zucchini recipe!

    It's a great way to get your kids to happily eat their veggies without any fuss.

    A white scalloped plate in the foreground filled with zucchini Parmesan side dish along with an orange napkin and a skillet in the background.

    Additional add-in suggestions:

    • mushrooms
    • pepperoni
    • cooked ground beef
    • cooked Italian sausage
    • cooked bacon
    • eggplant
    • fresh basil, for garnish
    • What are some of your ideas?

    Layers of flavor!

    This recipe is a lot like a lasagna in that it's layered before baking. But in place of the pasta, the summer squash and veggies are the stars of this show.

    Unless of course, you're more a fan of the bubbly brown layer of cheese...but then, who can blame you?

    How to dry your own homemade garden herbs:

    Please excuse the silly thumbnail. LOL! I don't know what I was thinking. UGH! 

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    Close up photo of zucchini and summer squash rounds topped with cheese and tomato sauce. Layered Zucchini Parmesan recipe.

    The easy instructions:

    • Layer 1 large sliced zucchini, 1 sliced and seeded green bell pepper, 1 sliced and seeded red bell pepper, 1 sliced small red onion, and 3 sliced small yellow summer squash in a large, ovenproof skillet.
    How to make zucchini Parmesan - www.kudoskitchenbyrenee.com
    • Season the layers with salt and pepper to taste as you go.
    • Pour two cans of your favorite canned tomato sauce over top of the veggies in the skillet.
    • Place the skillet in a preheated 425-degree oven for 20 minutes.
    How to make Layered Zucchini Parmesan - www.kudoskitchenbyrenee.com
    • Remove the skillet from the oven and top with shredded mozzarella cheese, grated Parmesan cheese.
    • Sprinkle with dried basil and oregano.
    • Return the skillet back into the oven until the cheese is bubbly, brown, and melted.
    How to make zucchini Parmesan casserole - www.kudoskitchenbyrenee.com
    Title text image of Low-Carb Italian Zucchini Parmesan.

    Additional delicious side dish recipes:

    For me, a BBQ is just as much about the side dishes as it is about the main course. With the help of this BBQ Side Dish Recipe Round Up, your BBQ menu will keep your family and friends very full, and extremely happy!

    If you're looking for a coleslaw recipe you can make in advance that tastes amazing and can remain outdoors without running for cover during summer's hottest weather, look no further. This No Mayo Sweet Sour Coleslaw will be your backyard BBQ's best friend!!

    Crowd-pleasing Dijon Potato Salad will be the first thing to disappear from the picnic table this summer. It's cool, creamy, and refreshing with just the right amount of tang from the Dijon, and the perfect amount of crunch to balance all that creaminess.

    Additional savory zucchini recipes from around the web:

    Baked Cheesy Zucchini Bites - Mel's Kitchen Cafe

    Cheesy Zucchini Breadsticks - Smile Sandwich

    Zucchini Cake with Cream Cheese Frosting - Chocolate with Grace

    Corn and Zucchini Chowder - Little Broken

    Crispy Parmesan Garlic Chicken with Zucchini - The Recipe Critic

    Chocolate Lovers Zucchini Cake - Great Grub and Delicious Treats

    Zucchini Stuffed Shells with Italian Sausage - Yellow Bliss Road

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.

    Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!

    Printable Recipe Card

    A white plate filled with a serving of Layered Zucchini Parmesan with melted cheese.

    Italian Layered Zucchini Parmesan

    Renee Goerger
    This recipe is a lot like a lasagna in that it's layered before baking. But in place of the pasta, the summer squash and veggies are the stars of this show.
    Have you made this recipe?Please Comment and Rate
    Print Recipe Pin Recipe Save recipe Save this recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Vegetable - Side Dish, Vegetable Casserole, Vegetable Recipes
    Cuisine Italian
    Servings 8 cups
    Calories 151 kcal

    Equipment

    • can opener
    • chef's knife
    • cutting board
    • 3-4 quart oven safe casserole dish
    • measuring cups and spoons
    • slotted spoon
    • slotted spatula
    • cheese grater optional
    • box grater optional

    Ingredients
     
     

    • 2 tablespoons olive oil
    • 1 large zucchini sliced into ¼" rounds
    • 3 small yellow summer squash sliced into ¼" rounds
    • 1 medium red onion sliced into ¼" slices
    • 1 green bell pepper seeded and sliced into ¼" slices
    • 1 red bell pepper seeded and sliced into ¼" slices
    • salt and pepper to taste
    • 2 cans (15 ounces each) tomato sauce
    • 1½ cups shredded mozzarella
    • ½ cup freshly grated Parmesan cheese
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    Get Recipe Ingredients

    Instructions
     

    • Preheat oven to 425-degrees Fahrenheit
    • Brush the bottom of a large, oven proof skillet or casserole dish with the olive oil.
    • Layer the sliced zucchini, red onion, green pepper, red pepper, and summer squash in the skillet, making sure to season each layer with salt and pepper (to taste) as you go.
    • Top the vegetables in the skillet with the tomato sauce.
    • Add the skillet to the preheated oven and cook (uncovered) for 20 minutes.
    • Remove the pan from the oven and top the casserole evenly with the mozzarella and Parmesan cheese and sprinkle with the dried basil and dried oregano.
    • Return the skillet back into the oven and cook until the cheese is browned and bubbly.

    Notes

    Store leftovers in an airtight container in the refrigerator for up to 5 days.
    May be frozen in an airtight freezer container for up to 2 months.

    Nutrition

    Serving: 1cupCalories: 151kcalCarbohydrates: 7gProtein: 9gFat: 10gSaturated Fat: 4gCholesterol: 21mgSodium: 237mgFiber: 2gSugar: 4g
    Closeup photo of Italian Zucchini Parmesan on a white plate with cheese and seasonings.

    I sincerely hope you've enjoyed today's zucchini recipe for skillet Italian Zucchini Parmesan as much as I've enjoyed bringing it to you!

    Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!

    Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!

    Please don't forget to like and follow me across all of my SM channels, and while you're at it stop by and say hello! I'll be looking for you! 🙂

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    Until we eat again, I hope you have a delicious day!

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    • Four Italian Stuffed Bell Peppers in a red casserole dish topped with cheese.
      Italian Stuffed Bell Peppers
    • A fluted white bowl filled with Oil and Vinegar Veggie Pasta Salad.
      Oil and Vinegar Veggie Pasta Salad
    • Delicious golden brown zucchini carrot fritters on a platter.
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    Reader Interactions

    Comments

      4.88 from 8 votes (5 ratings without comment)

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    1. Lisa says

      May 29, 2020 at 10:10 am

      Yum...and low carb!

      Reply
      • Renée says

        June 04, 2020 at 6:08 pm

        You can get better than that in my book!
        Thanks, Lisa!

        Reply
    2. Jenni says

      July 15, 2019 at 11:53 am

      What a great low-carb spin on lasagna--and who doesn't end up swimming in zucchini by the end of summer?!

      Reply
      • Renée says

        July 15, 2019 at 11:57 am

        Thanks so much, Jenni! Swimming in zucchini is never a bad thing. It's such a versatile ingredient.

        Reply
    3. Gloria says

      June 29, 2019 at 8:40 am

      It is that time of year when you can NEVER have too many zucchini recipes. Love the sound of this delicious casserole. The perfect take along to a party. Great as a brunch or dinner item.

      Reply
      • Renée says

        June 30, 2019 at 7:01 am

        I love zucchini. Glad you like the recipe, Gloria. Thank you!

        Reply
    4. debi says

      June 29, 2019 at 8:28 am

      5 stars
      This is great! I love that you don't need all the pasta. I've been trying to add more veggies into our dinners, and this is perfect. Also, I love the add-in suggestions you have here. Thanks!

      Reply
      • Renée says

        June 29, 2019 at 8:35 am

        Glad you like this recipe, Debi! Enjoy and happy cooking!!

        Reply
    5. Shadi Hasanzadenemati says

      June 28, 2019 at 11:28 am

      5 stars
      Love how simple and easy this recipe is! I'll be making it again!

      Reply
      • Renée says

        June 30, 2019 at 7:05 am

        Thank you, Shadi!!

        Reply
    6. Jenn says

      June 28, 2019 at 10:50 am

      5 stars
      A seriously scrumptious combination of ingredients! Love it so!

      Reply
      • Renée says

        June 30, 2019 at 7:05 am

        Glad to hear it, Jenn. Thank you!

        Reply
    7. Jen @ The Weary Chef says

      August 25, 2016 at 4:51 pm

      This looks absolutely delicious! Definitely a must try! Love that glass!

      Reply
      • Renée says

        August 25, 2016 at 7:23 pm

        Thank you so much, Jen!

        Reply
    8. Katerina @ diethood .com says

      August 25, 2016 at 10:46 am

      This is my new favorite weeknight meal!! It looks and sounds really delicious!!

      Reply
      • Renée says

        August 25, 2016 at 2:43 pm

        Thank you, Katerina! It's filling too. I'm glad you like it!

        Reply
    9. Anna @ Crunchy Creamy Sweet says

      August 24, 2016 at 9:52 pm

      Woah! The cheese action is unreal! Absolutely love the zucchini layers!

      Reply
      • Renée says

        August 25, 2016 at 7:14 am

        The zucchini is good, but the cheese is the best. Thanks, Anna!

        Reply
    10. Trish - Mom On Timeout says

      August 24, 2016 at 8:25 pm

      I could eat this once a week! Love all that cheesy goodness!

      Reply
      • Renée says

        August 25, 2016 at 7:15 am

        I believe I could too, Trish. I think sometimes I'd even add pepperoni or sausage into the mix.

        Reply
    11. Jessica - The Novice Chef says

      August 24, 2016 at 3:49 pm

      Love that this is healthy and satisfying!

      Reply
      • Renée says

        August 24, 2016 at 5:35 pm

        ...and don't forget filling! 🙂 Thanks, Jessica!

        Reply
    12. Erin @ Texanerin Baking says

      August 24, 2016 at 12:11 pm

      What a great lower-carb lasagna-ish dish! I LOVE lasagna but always end up in a carb-coma afterwards. I'll have to try this!

      Reply
      • Renée says

        August 24, 2016 at 5:34 pm

        I know what you mean about a carb-coma. No such coma with this dish, Erin. Glad you like it!

        Reply
    13. Dorothy at Shockingly Delicious says

      August 24, 2016 at 10:11 am

      This looks relatively fast, so would make a nice, healthy weeknight meal, for sure!

      Reply
      • Renée says

        August 24, 2016 at 5:34 pm

        Thanks a lot, Dorothy!

        Reply
    14. Liz says

      August 23, 2016 at 8:17 pm

      I could easily make this my dinner! Love that gooey cheese and all the seasonal veggies!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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