Zucchini Parm Cups

I’m moving across the country in a few days, and my coworkers have expressed their concerns. You see, at least once a week, I have been bringing goodies into the office. With my husband deployed, I have had to enlist a whole new group of taste-testers, and my coworkers graciously volunteered for the job.

Monday, I showed up to work empty handed and someone else filled the void by bringing in a box of Pop-Tarts. They laid the guilt trip on pretty hard, leaving me no choice but to prepare something for them this morning.

I had a zucchini and homemade tomato sauce on hand because I recently made zucchini Parmesan. Because everyone likes to graze in the break room, I created this new way to make zucchini Parmesan appetizer-friendly.

They were gone in no time. Now I just have to figure out what to prepare for them tomorrow.

Zucchini Parm Cups

Yield: 24 cups

Zucchini Parm Cups


  • 1 tablespoon butter
  • 1 Zucchini cubed
  • 1/4 cup panko breadcrumbs
  • 1/4 cup Parmesan Cheese
  • 1 uncooked refrigerated Pillsbury Pie Crust
  • 1 cup spaghetti sauce
  • 6 slices provolone cheese

Melt the butter in a skillet over medium-high heat. Add the zucchini and sauté, until tender.

Combine the breadcrumbs and Parmesan cheese. Add two tablespoons to the zucchini and stir until the cheese melts.

Using a round cookie cutter, cut out 24 circles from the pie crust and press into a mini muffin pan. Slice the cheese into 24 pieces, as well. Evenly spread the cooked zucchini into each pastry shell. Top with tomato sauce and add a piece of cheese. Sprinkle with the Parmesan breadcrumbs.

Bake in a 400-degree oven for 10-12 minutes. Serve.



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