Zucchini Parmesan

Andrea Gomez


This is a vegan eggplant Parmesan recipe that I was going to make for a school project. But I forgot that eggplant isn't in season until the summer, so I made a few adjustments with the recommendations of a friend. What I got was more of an appetizer than a main dish. I hope you enjoy!


★★★★★ 2 votes

30 Min
25 Min


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  • 3-4 large
  • 1/2 c
    all-purpose flour
  • 1/2 c
    vegan bread crumbs
  • 1/2 c
    soy milk
  • 6-7 Tbsp
    olive oil
  • 2 c
    spaghetti sauce
  • 12 oz
    vegan mozzarella "cheese"
  • 2 Tbsp
    soy parmesan "cheese"
  • 5-6
    fresh basil leaves

How to Make Zucchini Parmesan


  1. Preheat oven to 375 degrees F
  2. Slice the zucchini 1/4 inch lengthwise.
  3. Salt the slices and place them into a colander. Allow to set for 15-20 min. in order to draw out the moisture and remove any bitterness.
  4. Put the flour, soy milk, and bread crumbs into separate shallow bowls. Dip each slice of zucchini into the flour to coat it, then into the soy milk, then into the bread crumbs. Set aside.
  5. Put the olive oil in a large skillet over medium heat. Add the zucchini slices, fry until golden and crispy on both sides, then drain on paper towels.
  6. Pour thin layer of spaghetti sauce on to a 9-inch by 13-inch baking dish. Add the eggplant slices, arranging them to that they overlap. Top with the mozzarella and Parmesan "cheeses," basil, and a little more tomato sauce.
  7. Bake, uncovered, for 15 minutes.

Printable Recipe Card

About Zucchini Parmesan

Dietary Needs: Vegetarian
Other Tag: Quick & Easy

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