I never thought I’d be comparing a zucchini dish to a grandma pizza, but that’s exactly the vibe I was getting as I assembled this sheet pan zucchini parmesan. After seeing these gorgeous zucchini at the farmers' market, I knew I wanted to make something fun and crispy that would make any thought of soggy zucchini a distant memory.

Grace Elkus, @graceelkus


Serves 8
  • 2½ pounds zucchini (about 4 medium), trimmed
  • 3 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons kosher salt, divided
  • Freshly-ground black pepper
  • 1 (16-ounce) container cottage cheese (about 2 cups)
  • 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups), divided
  • ½ cup loosely-packed chopped fresh basil leaves, plus more for serving

  • ½ teaspoon crushed red pepper flakes
  • 2 ounces finely-grated Parmesan cheese (about 1 cup)
  • ½ cup panko breadcrumbs (opt for gluten-free if needed)
  • 1 (24-ounce jar) marinara sauce (about 3 cups), divided
Cookware Used
Holy Sheet
Nonstick Half-Sheet Pan
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Sheet Show
One Half-Sheet Pan & Two Quarter-Sheet Pans
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Stir Crazy
3-Piece Nested Mixing Bowl Set
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1. Heat the oven to 450°F with racks in upper and lower thirds.

2. Slice the zucchini in half crosswise, then lengthwise into ¼-inch thick slabs. Transfer to a large Stir Crazy and drizzle with 2 tablespoons of the oil. Season with 1½ teaspoons of the salt and several grinds black pepper and toss with your hands to coat.

3. Divide the zucchini slices between two Holy Sheets and arrange in a single layer. Roast until knife-tender and the undersides are beginning to brown, 10 to 12 minutes.

4. Meanwhile, in the now-empty bowl, combine the cottage cheese, basil, red pepper flakes, 1½ cups of the mozzarella cheese, remaining ½ teaspoon salt, and several grinds black pepper.

5. In a smaller Stir Crazy, stir together the Parmesan, breadcrumbs, remaining 1 tablespoon oil, and a pinch each salt and black pepper. 

6. Combine the zucchini onto one sheet pan. On the now-empty sheet pan, spread 2 cups of the marinara sauce all the way to the edges. Arrange all of the zucchini slices over top (they should mostly fit in one layer, but it’s okay if they overlap slightly). Dollop on the cottage cheese mixture, followed by the remaining sauce. 

7. Sprinkle the remaining ½ cup mozzarella evenly over the sheet pan, followed by the breadcrumb mixture. (Be generous around the edges of the sheet pan). Bake on the center oven rack until the sauce is bubbling and the cheese is browned in spots, 20 to 25 minutes. Let sit at least 5 minutes before topping with more basil and serving. 

8. Pair with a leafy green salad, crusty bread, or a side of pasta!