Recipe

Cozy Zucchini Parmesan Skillet

Tender zucchini in a garlicky tomato sauce, finished with melty mozzarella and a parmesan crunch. Comfort food energy, weeknight effort.

By Matt Campbell

•

4.8

A cast iron skillet filled with bubbly zucchini parmesan in tomato sauce, topped with melted mozzarella and fresh basil on a wooden table

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Zucchini has a reputation for being the “healthy add-on” in the crisper drawer. This recipe is here to give it the cozy, comforting main character moment it deserves. Think: saucy, cheesy, spoonable, and perfect for dragging through with a hunk of bread.

This is basically a warm skillet of zucchini Parmesan vibes, minus the breading and frying drama. We salt the zucchini briefly so it stays tender, not watery. Then we tuck it into a quick tomato-garlic sauce, melt cheese over the top, and broil until the edges get those crisp, browned bits that make you hover over the pan with a fork.

Fresh zucchini slices on a cutting board next to garlic, parmesan, and a can of crushed tomatoes

Why It Works

Comforting, not soggy: A quick salt-and-rest on the zucchini pulls out excess moisture so the sauce stays thick and cozy.
Big flavor, normal ingredients: Pantry tomato, garlic, Italian seasoning, and a parmesan finish bring the “Sunday sauce” feeling without the hours.
One pan magic: Everything happens in a single oven-safe skillet, so cleanup stays polite.
Flexible serving options: Scoop it over pasta, pile it onto toasted bread, or serve with chicken or fish.

Pairs Well With

Storage Tips

Keep It Cozy Tomorrow

Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
Reheat (best method): Warm in a skillet over medium-low with a small splash of water or broth, covered, until hot. If it is a little loose, uncover for a minute or two at the end to let it tighten back up.
Microwave: Totally fine for lunch. Cover loosely and heat in 45-second bursts, stirring once.
Freeze: You can freeze it for up to 2 months, but the zucchini will soften more after thawing and the sauce may look a bit watery. Thaw overnight in the fridge, then reheat uncovered to reduce and bring back that cozy thickness.

Common Questions

How do I keep zucchini from making the sauce watery?

Salt the zucchini slices and let them sit for 10 minutes, then blot well. That quick step pulls out moisture before it hits the pan. Also, keep the sauce at a steady simmer so it reduces slightly.

Can I use marinara instead of crushed tomatoes?

Yes. Use about 2 cups marinara. Taste before adding salt since jarred sauce can be salty. I still like adding a little garlic and a pinch of red pepper flakes to wake it up.

What if I do not have an oven-safe skillet?

No problem. Make the sauce and zucchini on the stovetop, then transfer to a baking dish for the cheese melt and broil step.

Can I add protein?

Absolutely. Brown 8 ounces Italian sausage first, then proceed. Or stir in shredded rotisserie chicken near the end to heat through.

Is this gluten-free?

Yes, as written. Just pair it with gluten-free pasta or gluten-free bread if needed.

Do I need to use low-moisture mozzarella?

I recommend it here. Low-moisture mozzarella melts beautifully without adding extra liquid. Fresh mozzarella is delicious too, just expect a looser, a little wetter top.

Can I freeze it?

Yes, but zucchini can soften and get a bit watery after thawing. Reheat uncovered (skillet is best) to let extra moisture cook off and the sauce thicken back up.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

12-inch oven-safe skillet (cast iron or stainless steel)
Cutting board and sharp knife
Paper towels or clean kitchen towel (for blotting zucchini)
Measuring spoons
Microplane or grater for Parmesan

I started making versions of this on nights when I wanted comfort food but my energy level was basically “sit on the kitchen floor for a second.” Zucchini was always there, waiting, and it felt unfair to turn it into another bland sauté. So I treated it like something I would actually crave: garlicky tomato sauce, cheese that melts into the corners, and a broil at the end for those crispy, browned edges. It is relaxed cooking with a payoff, which is my favorite kind.

Cozy Zucchini Parmesan Skillet

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 4

Ingredients

2 pounds zucchini, sliced into 1/4-inch rounds (about 4 medium, after trimming)
1 1/2 teaspoons kosher salt, divided (use less if substituting table salt)
2 tablespoons olive oil, plus more for serving (optional)
1 small yellow onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon Italian seasoning
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes
1 teaspoon sugar (optional, helps if tomatoes are sharp)
Black pepper, to taste
1 cup shredded low-moisture mozzarella
1/3 cup finely grated Parmesan, plus more for serving
2 tablespoons chopped fresh basil or parsley (optional)

Instructions

Salt the zucchini (quick, worth it). Slice the zucchini into 1/4-inch rounds (as listed in the ingredients). Put slices in a colander or large bowl and toss with 1 teaspoon of the salt. Let sit 10 minutes, then blot very well with paper towels. You are not trying to dry it into chips. You just want to ditch the extra water.
Build the cozy base. In a 12-inch oven-safe skillet, warm olive oil over medium heat. Add onion and cook 4 to 5 minutes until soft and lightly golden. Add garlic, red pepper flakes, and Italian seasoning and cook about 30 seconds until fragrant.
Thicken the sauce. Stir in tomato paste and cook 1 minute. Add crushed tomatoes, remaining 1/2 teaspoon salt, sugar (if using), and a few grinds of black pepper. Simmer 5 minutes.
Cook the zucchini in the sauce. Add blotted zucchini to the skillet and gently stir to coat. Simmer 8 to 10 minutes, stirring occasionally, until the zucchini is tender but still holding its shape (you should be able to spear a round without it collapsing). If the sauce looks too thick, splash in 2 to 4 tablespoons water. If it looks too loose, simmer a couple minutes longer uncovered.
Set up the broiler. Set your oven to broil on high and position a rack about 6 inches from the heat (adjust as needed for your broiler).
Cheese it up. Sprinkle mozzarella evenly over the top, then shower with Parmesan.
Broil for crisp edges. Broil 2 to 4 minutes until the cheese is bubbly with browned spots. Watch closely because broilers go from “perfect” to “why do I smell that” fast.
Finish and serve. Rest 5 minutes. Top with basil or parsley. Drizzle with a little olive oil or add extra Parmesan if you are feeling dramatic (highly encouraged). Serve with bread, over pasta, or straight from the skillet with a fork.

Nutrition information is estimated.

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