Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Skillet Zucchini Parmesan
with garlicky panko / spaghetti

Active: 45 Total: 45

Our recipe for Weeknight Chicken Parmesan got such great reviews that we wanted to bring back a vegetarian version that worked across many of our diet versions. It proves that this Italian-inspired meal can be hearty and delicious even without the meat. 

Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Skillet Zucchini Parmesan:
  • Zucchini - 1 lb, cubed
  • Cheese, fresh mozzarella - 3 oz, sliced (sub pre-shredded mozzarella)
  • Basil - 8 leaves, chiffonade
  • Beans, any white (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 2 Tbsp
  • Marinara sauce, use your favorite store-bought - 2 cups
Garlicky Panko:
  • Garlic - 2 cloves, chopped
  • Cheese, parmesan (opt) - 2 oz, grated (plus extra for serving)
  • Panko breadcrumbs - 1/2 cup
  • Italian seasoning - 1 tsp
  • Oil, olive - 2 Tbsp
Spaghetti:
  • Pasta, spaghetti - 8 oz

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Pasta - Cook pasta according to package directions. If prepping ahead, toss pasta with some oil to minimize sticking. (Can be done up to 5 days ahead)

  2. Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  3. Cheese (both types) - Prep as directed. Store separately. (Can be done up to 2 days ahead)

  4. Make panko topping - Combine garlic, Parmesan cheese, panko, Italian seasoning, and olive oil.

  5. Basil - Chiffonade basil.

  6. Beans - Drain and rinse.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

  1. Turn on the oven’s broiler.

  2. Heat a large oven-safe skillet with cooking oil over medium heat. Add zucchini and cook on one side until golden brown. Gently flip and continue cooking until zucchini is tender, ~10 minutes. Season with some salt.

  3. Stir beans and marinara sauce into zucchini.

  4. Top zucchini and beans with mozzarella cheese slices and then with panko topping.

  5. Transfer skillet to oven and broil until cheese is melted and panko is golden, 4 to 5 minutes. (Watch closely so that the panko doesn’t burn.)

  6. If pasta was made ahead, reheat in the microwave.

  7. Serve zucchini parmesan over pasta. Top with basil. Enjoy!

Nutrition Facts

Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts


Reviews

Ratings

Original (38)
Gluten-free (3)
Paleo (4)
Vegetarian (10)

Most Helpful

Wow! I didn’t have mozzarella but white cheddar worked great! We it made more!!!

By: Diane
Posted: Oct 12, 2022
Diet: Original
1 Helpful

19 reviews

Delicious and easy. The leftovers were very tasty too.

By: Estelle
Posted: Nov 26, 2022
Diet: Original
0 Helpful

So simple and tasty. Didn't bother with the beans because we're not fans, but the zucchini, pasta, and topping was plenty filling. That panko topping is everything!

By: Alexis
Posted: Nov 02, 2022
Diet: Original
0 Helpful

Loved everything about this. Can't wait to make it again.

By: Lauren
Posted: Oct 30, 2022
Diet: Original
0 Helpful

Really good and super easy weeknight meal!!! LOVED it. I subbed some leftover chopped rotisserie chicken for the white beans.

By: Lindsey
Posted: Oct 27, 2022
Diet: Original
0 Helpful

Grated zucchini, blended the beans and mixed it all together before topping with cheese and breadcrumbs. delicious!

By: Sheila
Posted: Oct 26, 2022
Diet: Vegetarian
0 Helpful

Even the teen who complains about vegetarian meals loved this.

By: Carrie
Posted: Oct 23, 2022
Diet: Original
0 Helpful