I'm sure this is sacrilege, but if I swapped the eggplant for zucchini would I need to do anything differently?

There was a recipe for a zucchini parm in serious eats this wk.

My Mother makes Zucchini Parm all the time in the summer. Do salt and dry the zucchini as it will get soggy. Very soggy.

No sacrilege at all! I would try the same technique. Go for it and let me know how it is!

I think the key is to salt and dry teh zucchini so you're finally product isn't too wet.

Not sacrilege at all. I often swap the two depending what looks best. I don't salt and drain eggplant, but I probably would salt and dry the zuc. I always do when I make zoodles.

Frying time might be a bit less, but otherwise, I don't think there'd be much difference. Why not give it a go and let us know how it turns out?