Easy Baked Zucchini Parmesan

Name: Easy Baked Zucchini Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 3-4 small tender zucchini; 1½-2 teaspoons salt; ½ cup all purpose flour; 1-2 tablespoons olive oil; 1½ cups shredded firm mozzarella*; ¾ cup freshly grated Parmigiano; 1 tablespoon fresh Italian parsley chopped; ¼-½ cup pancetta chopped

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4.5

141 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Resting Time
20 mins
Total Time
1 hr 5 mins
Servings
4 servings
Calories
387 kcal
Course
Main Course
Cuisine
Italian

Easy Baked Zucchini Parmesan

Gianna Palmer

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Easy Baked Zucchini Parmesan a delicious side dish or the perfect main dish recipe. A new summertime favourite.

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Ingredients

Servings

3-4 small tender zucchini (300 grams)
1½-2 teaspoons salt
½ cup all purpose flour
1-2 tablespoons olive oil
1½ cups shredded firm mozzarella*
¾ cup freshly grated Parmigiano
1 tablespoon fresh Italian parsley chopped
¼-½ cup pancetta chopped

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Instructions

Pre-heat oven to 350° (180° celsius), lightly grease with olive oil a small to medium baking pan. I used an 8x6 inch (20x15 cm) baking dish and I made 4 layers.
Shred the cheese and mix the parmigiano with the chopped parsley. Set aside.
Slice the zucchini lengthwise into strips that are not too thick. Place them in a large bowl and toss them with the salt. Let sit for 20 minutes then drain but do not rinse. Then paper towel dry the zucchini to remove as much excess moisture as possible. These steps are important because the salt and towel drying will draw out the excess liquid in the zucchini. That’s what keeps it from turning mushy in the oven.
Place the flour in a shallow dish and dredge each zucchini slice in it.
First do an even layer of zucchini slices in the prepared baking dish. If using the pancetta then top some on the zucchini, sprinkle ⅓ or ¼ of the mozzarella (depending on how many layers you want to make) on top then finish with ⅓-¼ of the grated parmigiano, add another layer of each repeating this process until you’ve used up the ingredients.
Bake the casserole for about 25 minutes. Let it stand at room temperature for about five minutes before slicing and serving. Enjoy!

Notes

I like to make about 4 layers in a smaller 8×6 inches (20x15cm). You could make it in a slightly larger pan and make 2-3 layers. As a side dish it will serve 4-6 as a main dish approximately 2-5.
Store any leftovers in the fridge in an airtight container. It will keep for 3-4 days in the fridge. To freeze it, place in a freezer safe container, it will keep in the freezer for about 2 months. Thaw overnight in the fridge. Re-heat in a pre-heated 350F/180C oven.

Nutrition Information

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Calories 387kcal (19%) Carbohydrates 18g (6%) Protein 24g (48%) Fat 25g (38%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 1g Cholesterol 59mg (20%) Sodium 1525mg (64%) Potassium 776mg (22%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 1172IU (23%) Vitamin C 50mg (56%) Calcium 455mg (46%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 387 kcal

% Daily Value*

Calories	387kcal	19%
Carbohydrates	18g	6%
Protein	24g	48%
Fat	25g	38%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Trans Fat	1g	50%
Cholesterol	59mg	20%
Sodium	1525mg	64%
Potassium	776mg	17%
Fiber	2g	8%
Sugar	1g	2%
Vitamin A	1172IU	23%
Vitamin C	50mg	56%
Calcium	455mg	46%
Iron	2mg	11%