Italian Baked Zucchini

4.84 from 12 votes

This Italian Baked Zucchini is just as cheesy and delicious as lasagna but with added nutrients! You'll love this healthy zucchini bake on days when you're craving a comforting meal that's not quite as heavy as regular pasta dishes. Bonus – your kids won't mind eating veggies with this delicious zucchini dish since it's so flavorful.

Prep Time5

Cook Time40

Total Time45

Course: Main

Cuisine: Italian

Servings: people

Author: Brianna May

Equipment

Ingredients

1.5 pounds zucchini (about 3-4 zucchini), quartered & halved crosswise
1 1/2 teaspoons Morton kosher salt*
1 pound ground Italian sausage, mild or hot
24-ounce jar pasta sauce*
1 teaspoon Italian seasoning
1/2 cup panko bread crumbs
2 Tablespoons salted butter, melted
1/2 teaspoon granulated garlic
12 ounces fresh mozzarella, sliced

Instructions

In a large bowl or on a baking sheet, sprinkle the zucchini on all sides with the salt. Toss so it is completely coated. Let this sit while you prepare the sauce. Preheat the oven to 400 degrees.
1.5 pounds zucchini (about 3-4 zucchini), quartered & halved crosswise, 1 1/2 teaspoons Morton kosher salt*
In a large skillet, over medium heat, sauté the sausage until it is brown and cooked through. Be sure to use your spoon to break it up into small bits as it cooks.
1 pound ground Italian sausage, mild or hot
Using a slotted spoon, transfer the sausage to a 9 x 13 baking dish, allowing the excess grease to drain into the skillet. Save the grease and the skillet for Step 6.
Add the jar of sauce and the Italian seasoning to the baking dish. Stir to combine with the sausage.
24-ounce jar pasta sauce*, 1 teaspoon Italian seasoning
Using paper towels, pat the zucchini completely dry.
Heat the skillet of grease over medium heat. There should be about 2 Tablespoons or so left from the meat. Add a neutral oil if needed. Place about half of the zucchini in the skillet and allow them to fry on each side for a few minutes or until brown.
Remove the zucchini from the skillet, allowing excess oil to drip off each piece. Place directly into the baking dish with the meat sauce. Repeat this process with the remaining zucchini. Nestle them into the sauce.
In a medium mixing bowl, combine the panko, butter, and garlic. Set aside.
1/2 cup panko bread crumbs, 2 Tablespoons salted butter, melted, 1/2 teaspoon granulated garlic
Arrange the mozzarella slices on top of the zucchini evenly across the baking dish. Sprinkle the panko mixture on top of the mozzarella.
12 ounces fresh mozzarella, sliced
Bake for 12-15 minutes. Broil for a couple of minutes, watching closely, to brown the top if desired.

Notes

Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
Pasta Sauce: A good quality sauce is essential for this Italian baked zucchini. So much of the flavor comes from the sauce, making it important to spring for a high-quality option. Typically, good pasta sauce has simple ingredients listed, such as tomatoes and flavorful spices.
Remove excess moisture by salting and frying the zucchini before baking. This note is a key step in making traditional Italian zucchini recipes. You'll be left with a watery, unappetizing dish if you do not remove the moisture.
Avoid overstuffing the baking dish. As the zucchini dish bakes, the sauce and cheese will bubble up. If you pack the ingredients into the dish to the top, you'll likely have spillage and a messy oven when it's done baking. If leftover ingredients exist, you can create a second batch with a smaller baking dish or metal bread pan. Note: this smaller batch will likely cook more quickly, so you will need to check it periodically.
Do not put raw sausage into the baking dish. It's necessary to brown the sausage before putting it into the baking dish. Otherwise, you'll have raw/undercooked meat in the Italian baked zucchini.

Nutrition