Zucchini Parmesan Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 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
Description
Zucchini Parmesan Recipe uses 2 pounds of zucchini sliced thin and roasted until light golden and tender. The sauce features crushed tomatoes simmered with minced garlic and dried herbs like basil and oregano, with optional red chili flakes for a touch of heat. The casserole is assembled with layers of roasted zucchini, sauce, and a blend of shredded Parmesan and mozzarella cheeses. Baking at 375°F melds the flavors and melts the cheeses into a creamy topping. This vegetable-centric casserole serves as a light main dish or side, highlighting the zucchini’s texture alongside the savory tomato and cheese blend.
The roasted zucchini develops a slight caramelization and tenderness, complementing the rich tomato sauce's herby aroma. The cheese topping adds a gooey, slightly browned crust that balances the fresh vegetable layers beneath. This is a good choice for a seasonal veggie dish when zucchini is abundant.
For serving, the casserole can be sliced into generous portions, suitable for about four servings. It pairs well with simple salads or as part of a larger meal with proteins. Leftover Zucchini Parmesan can be kept refrigerated, covered, for up to four days and reheated gently to retain moisture.
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 freshly ground
- black pepper freshly ground
For the sauce:
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 (28-ounce) can crushed tomatoes undrained
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- 1/2 teaspoon red chili flakes (optional)
For the casserole:
- 3/4 cups Parmesan Cheese shredded
- 3/4 cups mozzarella cheese shredded
- parsley minced, for garnish, fresh
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
- You can substitute zucchini with similar vegetables like yellow squash or pattypan squash using the same recipe method.
- This recipe yields approximately four generous slices, enough for a light main dish serving.
- Store any leftovers covered in the refrigerator and consume within four days for best quality.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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