Zucchini Parmesan
User Reviews
4.9
96 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Resting Time
10 mins
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Total Time
50 mins
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Servings
12
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Calories
928 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Zucchini Parmesan
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This simple Zucchini Parmesan recipe is as easy as slicing zucchini, layering it with your choice of store-bought or homemade pasta sauce and grated cheese, and baking it in the oven until the cheese is melted and bubbly. Quick and comforting, it’s perfect for a busy weeknight.
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Ingredients
- extra virgin olive oil
- 6 to 7 medium zucchini (about 2 1/2 pounds) trimmed and cut into 1/4-inch thick slabs
- kosher salt
- black pepper
- 1 1/2 cups red pasta sauce, homemade or your favorite store-bought
- 6 to 8 ounces fresh mozzarella, torn or sliced
- 3/4 cup freshly grated Parmesan cheese
- Handful basil leaves, torn, for garnish
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Instructions
- Get ready. Position one rack in the middle and one rack in the top third of your oven. Preheat to 400°F. Brush a large sheet pan and a 9 x13-inch baking dish with a little olive oil.
- Roast the zucchini. Arrange the zucchini in the sheet pan in one layer (they can touch but should not overlap). Season the top of the zucchini slabs with kosher salt and black pepper, then brush with olive oil.
- Bake. Place on the middle rack until the zucchini are soft and somewhat pliable (they do not need to be fully cooked through), about 15 minutes. Remove from the oven but keep the oven on. Carefully and lightly pat the zucchini with a paper towel to remove excess moisture.
- Assemble the zucchini parmesan casserole. Spread about 1/2 cup of the sauce on the bottom of the prepared baking dish. Lay a few zucchini slabs in one single layer to cover the sauce. Top with about a third of the mozzarella and 1/4 cup of the grated parmesan. Repeat two more times in the same pattern, ending with the last of the zucchini on top.
- Bake then broil. Place the baking dish on the center rack of the heated oven and bake until the zucchini is tender and the cheese has fully melted, about 20 minutes. For a little more color, transfer the baking dish to the top rack. Turn your oven to broil and keep an eye on things. Remove from the oven when the top layer is golden brown, about 2 minutes.
- Rest. Remove the zucchini parmesan from the oven and allow the casserole to rest for about 10 to 15 minutes.
- Serve: When the cheese and liquids have settled, cut the zucchini parmesan into 12 squares. Garnish with the torn basil and serve.
Notes
- Avoid the temptation to slice right into the casserole. It needs a few minutes to rest and cool, or it will become a bit of a melty mess.
- A low-moisture mozzarella is preferred for this recipe. It tends to melt and turn golden-brown better than water-packed mozzarella.
- Always keep a close eye when you’re broiling! The cheese will go from golden brown to smoking quickly.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition Information
Show Details
Calories
92.8kcal
(5%)
Carbohydrates
5.8g
(2%)
Protein
6.5g
(13%)
Fat
5.3g
(8%)
Saturated Fat
2.9g
(15%)
Polyunsaturated Fat
0.3g
Monounsaturated Fat
1.4g
Cholesterol
16.6mg
(6%)
Sodium
351.3mg
(15%)
Potassium
369mg
(11%)
Fiber
1.4g
(6%)
Sugar
3.7g
(7%)
Vitamin A
478.5IU
(10%)
Vitamin C
19.7mg
(22%)
Calcium
146.8mg
(15%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 928 kcal
% Daily Value*
| Calories | 92.8kcal | 5% |
| Carbohydrates | 5.8g | 2% |
| Protein | 6.5g | 13% |
| Fat | 5.3g | 8% |
| Saturated Fat | 2.9g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1.4g | 7% |
| Cholesterol | 16.6mg | 6% |
| Sodium | 351.3mg | 15% |
| Potassium | 369mg | 8% |
| Fiber | 1.4g | 6% |
| Sugar | 3.7g | 7% |
| Vitamin A | 478.5IU | 10% |
| Vitamin C | 19.7mg | 22% |
| Calcium | 146.8mg | 15% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
96 reviews
Excellent
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