Zucchini Parmesan Recipe
User Reviews
5.0
69 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
50 mins
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Servings
4 servings (1 slice each)
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Calories
282 kcal
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Course
Main Course
Zucchini Parmesan Recipe
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This fuss-free Zucchini Parmesan skips the busy breading-and-frying routine in favor of roasted zucchini strips layered with homemade tomato sauce and two kinds of cheese.
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Ingredients
For the zucchini:
- 2 pounds zucchini ends trimmed, halved crosswise, and sliced lengthwise into 1/4 inch slices (see note 1)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
For the sauce:
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 (28-ounce) can crushed tomatoes undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red chili flakes (optional)
For the casserole:
- 3/4 cups shredded Parmesan cheese
- 3/4 cups shredded Mozzarella cheese
- fresh parsley minced, for garnish
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Instructions
To roast the zucchini:
- Preheat oven to 450 degrees. Prepare two rimmed baking sheets with parchment paper for easy clean-up.
- In a large bowl, add zucchini strips, extra-virgin olive oil, and season with salt and freshly ground black pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Toss to combine.
- Arrange zucchini slices on prepared baking sheets in a single layer. Bake until zucchini is light golden brown and fork-tender, about 12 to 15 minutes. Drain on paper towels and reduce oven temperature to 375 degrees.
To make the sauce:
- Meanwhile, in a medium saucepan over medium-high heat, add 1 tablespoon olive oil and heat until shimmering. Add minced garlic and stir until fragrant, about 30 seconds. Add crushed tomatoes (be careful; they may splatter when they hit the hot oil, so keep the lid handy), basil, oregano, and red pepper flakes (if using). Bring the sauce to boil over medium-high heat.
- Reduce heat to medium-low, cover, and simmer until the flavors have blended, about 10 to 15 minutes longer. Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper) and keep warm over medium-low heat.
To assemble and bake the casserole:
- Spread 1/4 cup tomato sauce over the bottom of a 2-quart casserole dish. Arrange one-third of the zucchini in an even layer over the tomato sauce. Spoon one-third of the remaining tomato sauce over zucchini.
- Sprinkle 1/4 cup Parmesan cheese over layer, followed by 1/4 cup mozzarella. Repeat layers with remaining 2/3 zucchini slices, tomato sauce, and cheeses.
- Bake until bubbling and cheese is browned and bubbling, about 30 to 35 minutes. Remove from oven and allow to rest 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Zucchini: I prefer this green-skinned variety, but if you don't love or don't have zucchini handy, follow the same instructions and swap in a similar vegetable. Voila: Yellow Squash Parmesan or Pattypan Parm.
- Yield: This Zucchini Parmesan makes 4 generous slices, enough for a light main dish.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
1 slice
Calories
282kcal
(14%)
Carbohydrates
10g
(3%)
Protein
15g
(30%)
Fat
21g
(32%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
33mg
(11%)
Sodium
442mg
(18%)
Potassium
662mg
(19%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
843IU
(17%)
Vitamin C
42mg
(47%)
Calcium
370mg
(37%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings (1 slice each)
Amount Per Serving
Calories 282 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 282kcal | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 33mg | 11% |
| Sodium | 442mg | 18% |
| Potassium | 662mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 843IU | 17% |
| Vitamin C | 42mg | 47% |
| Calcium | 370mg | 37% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
69 reviews
Excellent
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