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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.

5 from 1 vote

Zucchini Parm Cups

Servings: 24 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.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.

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