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Zucchini Parmesan Recipe
5 from 69 votes

Zucchini Parmesan Recipe

This Zucchini Parmesan recipe layers roasted zucchini slices with a tomato sauce spiced with garlic, basil, oregano, and red chili flakes. The casserole is topped with shredded Parmesan and mozzarella cheeses, baked until bubbly and golden. It creates a hearty vegetable dish with tender zucchini and a flavorful savory sauce, offering a satisfying alternative to traditional Parmesan preparations.

Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
Servings: 4 servings (1 slice each)
Calories: 282 kcal
Course: Main Course
Cuisine: Italian, American

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
  • black pepper freshly ground
  • salt 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:
    Cup of Yum
  1. Preheat oven to 450 degrees. Prepare two rimmed baking sheets with parchment paper for easy clean-up.
  2. 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.
  3. 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:
  1. 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.
  2. 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:
  1. 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.
  2. 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.
  3. 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

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%)

Nutrition Facts

Serving: 4 servings (1 slice each)

Amount Per Serving

Calories 282

% 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.