Paleo Zucchini Parmesan. (Gluten/Grain/Egg Free with directions to make Dairy Free)

by Brittany on August 5, 2013

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In this recipe, I used my Breaded Zucchini recipe to make an amazing baked Zucchini Parmesan! Layers of tomato sauce, mozzarella cheese, and crunchy breaded roasted zucchini…..yum!

I call this summer comfort food. Healthy yet crazy delicious with an indulgent feel. Its difficult not to eat the whole pan in one sitting.

Zucchini Parmesan


For the Breaded Zucchini: 

  • 2 extra large zucchini
  • Oil of choice for roasting. (I recommend Coconut, Grapeseed or refined olive oil that tolerates high heat).

In one bowl combine:

  • 3 Tablespoon starch (Tapioca, Arrowroot, Potato or Cornstarch)
  • 3/4 cup milk (dairy or nondairy- any variety)

In a second bowl combine:

  • 1 1/2 cups almond flour, packed
  • 1/2 cup starch (Tapioca, Arrowroot, Potato or Cornstarch)
  • 1 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 3 teaspoon parsley
  • 1-2 teaspoon black pepper, to taste
  • 1/2 cup-3/4 cup tomato sauce (depending on how saucy you want your parmesan to be)
  • 10 sandwich slices of mozzarella, or 6-8 oz of shredded mozzarella (Dairy or nondairy)
  1. To make the breaded zucchini: 
    1. Set your oven to broil on high and line a baking sheet with parchment paper.
    2. Slice the zucchini in half and then into long thin strips. Set aside
    3. Whisk the starch-milk mixture in a small saucepan over medium heat for 2-3 minutes until it thickens. Allow to cool and set back in into a bowl wide enough to dip zucchini in.  (Thickening it this way will allow the seasoned flour to stick better.)
    4. In a second bowl make the seasoned flour coating whisking together the Almond flour, Starch, Garlic, Salt, Parsley and black pepper!
    5. Dip each of zucchini slices into the milk mixture, being sure to scrape the zucchini along the edge of the bowl to remove the excess. Then cover with the seasoned flour.
    6. Lay the covered zucchini pieces out on the baking sheet and drizzle with oil (somewhat liberally) .  Broil for 3-5 minutes on each side until browned.
  2. Once the zucchini is done, you can assemble your dish! In a square baking pan, spread a layer of tomato sauce on the bottom, then add a layer of zucchini, followed by a layer of cheese, and another layer of tomato sauce. Add a second layer, top with cheese, and broil in the oven on high for 5-10 minutes until cheese is nice and melted.

Recipe Notes:

  • Dairy or Nondairy Cheese will work for this recipe! I recommend Daiya.
  • If using nondairy cheese- cover your pan with tinfoil when you do the final cooking- as most nondairy cheeses burn rather than melt is placed directly under the broiler.  The tinfoil should prevent burning.


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{ 1 comment… read it below or add one }

Bobbey August 6, 2013 at 12:15 am

Oh Brittany! You're killing me! I am so sensitive to nightshades, the tomato would kill me! UGH! My family doesn't go dairy either, and my kids just don't dig the dairy free mozzarella alternatives. BUT I just had to share with you the idea for your "breading" the zucchini is amazing. I haven't had "breaded" anything in years! I have been "breading" anything that doesn't move, pork chops, fish, chicken and yes, zucchini too! :) The kids are LOVING it! I totally tweaked the seasonings from your original fried zucchini post, as I can't do the paprika (nightshades) and the seasoning fell flat. But I can't thank you enough for creating, posting and inspiring! I love your website! Thank you!


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