Easy Baked Zucchini Parmesan
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
25 mins
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Resting Time
20 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
387 kcal
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Course
Main Course
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Cuisine
Italian
Easy Baked Zucchini Parmesan
Description
Easy Baked Zucchini Parmesan starts by slicing small zucchinis lengthwise and salting them to remove excess moisture, a crucial step to prevent sogginess. After drying, each zucchini slice is dredged in flour to help create a light crust. The dish is arranged in layers alternating zucchini, chopped pancetta if used, shredded mozzarella, and grated Parmigiano blended with fresh parsley. The assembled dish is baked at 180°C (350°F) until bubbling and golden on top.
The resulting casserole features tender zucchini softened without becoming mushy, wrapped in melty mozzarella and sharp Parmigiano with savory bursts from the pancetta. This layered texture and balanced richness make it appealing as a vegetarian main with or without pancetta or as an elegant side to complement various meals.
Portion size depends on number of layers and pan size; about four layers in a smaller pan can serve 4 to 6. Leftovers store well refrigerated for several days and freeze for up to two months. Reheat gently in the oven to maintain texture and flavor.
Ingredients
- 3-4 zucchini 300 grams, small, tender
- 1½-2 teaspoons salt
- ½ cup all-purpose flour
- 1-2 tablespoons olive oil
- 1½ cups mozzarella shredded, firm
- ¾ cup Parmigiano Cheese freshly grated
- 1 tablespoon Italian parsley fresh, chopped
- ¼-½ cup pancetta chopped
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
- Salting and drying the zucchini slices is essential to avoid watery, mushy results after baking.
- You can adjust the number of layers based on your pan size, with fewer layers in a larger pan or more layers in a smaller pan for more depth.
- Leftovers keep well in an airtight container in the refrigerator for up to 4 days and freeze safely for about 2 months; thaw overnight before reheating.
- Reheat in a preheated 350°F (180°C) oven to maintain the crust and melted cheese texture.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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