Easy Roasted Zucchini Squash

This simple casserole recipe is the epitome of comfort food, and is perhaps my favorite way to enjoy zucchini. This recipe features crispy zucchini slices layered with bubbling mozzarella, a homemade marinara sauce, a medley of fresh herbs, and toasted bread.

What sets this easy recipe apart is its ability to transform simple ingredients, readily available at your local grocery store — zucchini, tomatoes, fresh herbs — into a hearty and flavorful comfort food delight. This is a perfect side dish for those looking for a hardy accompaniment to their favorite pasta to form a complete meal, or as a light main dish on its own.

Best of all, this Roasted Zucchini Parmesan Bake is surprisingly easy to make, while still delivering a wonderfully flavorful and comforting end result. If you can bread and fry zucchini, put together a quick homemade tomato sauce, and then layer the casserole, you can make this recipe. Combining simple ingredients and simple steps for preparation, this truly is a beginner-friendly dish, easily accessible to home cooks of various skill levels.

As a nice bonus, this dish is make-ahead friendly, allowing for you to spend less time in the kitchen and more time with your guests. Below, we’ll list and discuss the main ingredients you’ll need for this recipe, we’ll also cover some key variations to help fuel your creativity, along with some serving suggestions. As always, we include a full recipe card at the bottom, along with step-by-step photos.

Easy Roasted Zucchini SquashPhoto byLiving the Gourmet

Ingredients:

• Fresh Romano or Parmesan cheese - for grating
• Vegetable oil - for frying
• Olive oil - drizzling
• Tin foil
• Paper towels

For the Sauce:

• 5 - 6 vine ripe tomatoes - cubed
• 5 - 6 cloves of garlic - rough chopped
• 1 large sweet onion - sliced
• handful of fresh basil - ripped
• handful of fresh Italian parsley - chopped
• 1 1/2 tsp. salt
• 1 1/2 tsp. black pepper
• 1 1/2 tsp. dried oregano
• 1 1/2 tsp. sugar
• Olive oil - for drizzling

Instructions

1. Heat a large cast iron frying pan with about 3 tbs. of vegetable.
2. Make a station of, 1 shallow bowl for the flour, 1 shallow bowl with the milk and egg bath and 1 shallow bowl with the breadcrumbs.
3. Dredge the zucchini slices first in the flour, then the milk and egg wash and finally in the breadcrumbs.
4. Carefully place the slices in the heated oil and allow for each side to get a nice golden color. Place the slices on a plate prepared with paper towels to drain any excess oil.
5. Continue this process until the zucchini are used up.

**If you enjoyed today's recipe, visit Living the Gourmet for more comforting meals your family will love!