Zucchini can easily be substituted for eggplant in any Eggplant Parmigiana recipe. I like to use Fine Cooking’s recipe for Classic Eggplant Parmigiana. I followed this recipe exactly, the only change being the zucchini substitution. Oh and also, I didn’t see the need for peeling the zucchini, so I left the skins on.

I would recommend removing any large seeds from the zucchini. If any bigger, tougher seeds sneak through, it can mess with the texture of the dish.

I made the sauce using Roma tomatoes and fresh basil from our garden. I used at least three times the amount of basil called for in the recipe, and man did it come out tasty!

I won’t retype the recipe here, but here’s a little visual diary for making Zucchini Parmigiana…

It’s got a very different taste from the eggplant version, and it’s quite nice. I’d say I prefer the classic eggplant to the zucchini here, but the point is that this is just another way to use up all that squash!

Another sneaky zucchini substitute that I came up with a couple summers ago is to substitute the pasta in a lasagna with zucchini slices. Again, you’ll want to salt and drain the zucchini slices to draw out the moisture before layering up your lasagna. It’s a nice way to take the veggie lasagna concept to the extreme! Although I did use ground beef here…

I wonder where else you can sneak in zucchini…