Whether you grow your own vegetables or merely shop at farmer’s markets for them, by now you’ve come to know what the dog days of summer truly are: that long stretch of July and August when zucchini isn’t merely everywhere but damn near required in everything you make. We have a great zucchini fries recipe if you’re looking for something simple and sure to be successful; but when you’ve exhausted that and the squash itself keeps coming, may we suggest the most obvious solution to life’s problems—i.e., blanketing something in cheese and crunchy things? Granted, this zucchini parmesan won’t actually solve any problems of real importance, but let’s not undervalue any win on the “how to get my toddler to eat a watery green vegetable?” front; it comes together with everyday items from your pantry or fridge, to boot. Tomato sauce, breadcrumbs, and cheese cover the evidence (of vegetables); use cottage cheese and you’ll add a meal’s worth of protein, too. A workhorse, this one.
Check out our other great vegetable recipes!
Zucchini Parmesan is one of those magical meals that bridges the gap between veggie-forward and comfort food—ideal for toddlers and their grown-ups. With tender roasted zucchini, a simple tomato sauce, creamy cottage cheese, and a crisp parmesan-panko topping, this dish hits all the right notes: soft textures, familiar flavors, and nutrient-rich ingredients. It's a great way to work more vegetables into your child’s meals while offering something the whole family will actually want to eat.
This recipe sticks to the essentials:
Everything is baked in one dish, with no breading or frying involved—just simple layers that come together easily and bake to golden perfection.
This is a low-lift, big-reward kind of dinner, and leftovers reheat well, making it a great make-ahead or lunchbox option.
When you slide squash in between layers of creamy cheese, tomato sauce, and breadcrumbs, even the pickiest of young eaters will think they're eating anything but vegetables. Our zucchini parmesan couldn't be easier to make--or easier to enjoy.
Create the layers of the dish:
Unless your child is already familiar/comfortable with casserole-type dishes, this may not make a ton of sense to him/her initially, so do what you know best: put it in a bowl or on a small plate and shower and/or cover the slice you serve in whatever your child knows and loves–i.e., tomato sauce, cheese, even a condiment. For younger and/or pickier eaters, cut the serving into smaller slices to make it easy for a child to fork (or spoon) up.
Prefer using eggplant, butternut squash, or even bell peppers? Sub out the zucchini and replace with vegetable of your choosing–just know that eggplant and squash will probably require 20-25 minutes of roasting on their own to get to the desired doneness or texture.
Servings 6
Serving Size 1/2 serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
*Recipe was developed and tested using an 8x8" pyrex glass dish; if you use a baking dish with different dimensions, you may need more sauce, cheese, and breadcrumbs than listed in the Ingredients section above. (Two zucchini should still be plenty, though.)
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
