I created this recipe in partnership with Great Jones. Grab the full recipe on their site!
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 the piles of 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. And when I think of crispy edges, I immediately turn to my sheet pans.
I started by roasting the zucchini and then mixed together a full container of cottage cheese with low-moisture mozzarella cheese, fresh basil, and a pinch of red pepper flakes. Then, I cleared off the sheet pan, added some marinara sauce, and started layering on the zucchini, the cottage cheese mixture, more sauce, more mozzarella, and finally a layer of parmesan panko breadcrumbs, which I made sure to sprinkle around the edges to get them extra crispy.
Serve for dinner paired with bread, pasta, or a simple side salad, then enjoy leftovers for lunch.
