Zucchini Parmesan
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
35 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
Description
Zucchini Parmesan combines sliced zucchini with layers of pasta sauce, mozzarella, and Parmesan cheese baked together for a tender, cheesy casserole. The zucchini slices are first roasted until soft but not fully cooked, which helps reduce excess moisture when assembled. Multiple layers consist of sauce, zucchini, mozzarella, and Parmesan, repeated three times and topped with additional Parmesan before baking.
The result is a dish with tender, pliable zucchini enveloped by creamy melted cheese and tangy tomato sauce. The top becomes golden brown and slightly crispy under the oven’s broiler. This casserole is suitable as a vegetarian entrée or side dish and benefits from resting briefly after baking to firm up the layers, avoiding a melty texture that can fall apart.
Low-moisture mozzarella is preferred for better melting and browning. Watch carefully during broiling to prevent burning. The dish pairs well as a vegetable side or a simple meatless meal. The recipe’s tips include letting the casserole rest before slicing and suggestions to use quality Mediterranean pantry ingredients for best results.
Ingredients
- extra virgin olive oil
- 6 to 7 zucchini trimmed and cut into 1/4-inch thick slabs, medium (about 2 1/2 pounds
- kosher salt
- black pepper
- 1 1/2 cups pasta sauce homemade or your favorite store-bought, red
- 6 to 8 ounces mozzarella cheese torn or sliced, fresh
- 3/4 cup Parmesan Cheese freshly grated
- basil torn, for garnish, handful leaves
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
- Let the casserole rest a few minutes after baking to avoid a melty mess when serving.
- Use low-moisture mozzarella for better melting and golden-brown topping rather than water-packed mozzarella.
- Keep a close eye during broiling to prevent the cheese from burning rapidly.
- Utilize quality Mediterranean ingredients like extra virgin olive oil, herbs, and fresh cheeses for best flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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