Sheet Pan Zucchini Parmesan

A lighter, easier riff on eggplant Parm that bakes on one sheet pan. Crisp-tender zucchini rounds get topped with a creamy corn-flecked cottage cheese mixture and a golden layer of Parmesan and breadcrumbs. Perfect for end-of-summer dinners when zucchini and corn are at their peak.

2½ pounds zucchini (about 4 medium), trimmed and sliced vertically ½-inch thick

3 tablespoons extra-virgin olive oil, divided

1 teaspoon Jennifer Fisher Universal Salt (or kosher salt, divided)

Freshly ground black pepper

1 (16-ounce) container cottage cheese (about 2 cups)

1 cup cooked corn kernels (fresh or frozen & thawed)

8 ounces low-moisture mozzarella cheese, shredded (about 2 cups), divided

½ cup loosely packed chopped fresh basil leaves, plus more for serving

1 teaspoon Jennifer Fisher Spicy Salt or 1/2 teaspoon crushed red pepper flakes (optional)

2 ounces finely grated Parmesan cheese (about 1 cup), divided

½ cup panko breadcrumbs (gluten-free if needed)

1 (24-ounce jar) marinara sauce (I use Carbone’s), divided

Directions

Roast the zucchini: Heat oven to 425°F (220°C). Arrange zucchini in a single layer on 2 large sheet pans, drizzle or spray  with 2 tablespoons olive oil, sprinkle with JF Universal Salt (or kosher salt) and pepper. Roast 20 minutes, flipping halfway, until golden at edges.

Make the cottage cheese layer: In a food processor or blender, combine cottage cheese, corn, 1 cup mozzarella, basil, red pepper flakes, and half the Parmesan. Blend until creamy but still textured

Assemble: Remove zucchini from oven. Spread half the marinara over the pan. Dollop spoonfuls of the cottage cheese–corn mixture over zucchini. Top with remaining marinara and sprinkle with the rest of the mozzarella.

Make the topping: In a small bowl, mix panko with remaining Parmesan and 1 tablespoon olive oil. Scatter evenly over top.

Bake: Return pan to oven for 15 minutes, until topping is golden and cheese is bubbling.

Serve: Top with more fresh basil. Serve hot, either straight from the pan or with crusty bread for scooping.

Other Variations & Add-Ons

• Yellow Summer Squash: Swap in or mix with zucchini for more color.

• Eggplant: Slice into thin rounds, salt and blot dry, then roast the same way before topping.

• Extra Corn: Sprinkle roasted corn kernels on top before serving for extra sweetness.

• Cherry Tomatoes: Halve and roast alongside zucchini, then spoon over at the end for juicy bursts of flavor.

     • Make it a medley of vegetables and include eggplant, cherry tomatoes and corn.