4.5 from 141 votes
Easy Baked Zucchini Parmesan
Easy Baked Zucchini Parmesan a delicious side dish or the perfect main dish recipe. A new summertime favourite.
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
Ingredients
- 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
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!
Cup of Yum
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
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
% 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.