Description
This Zucchini Parmesan recipe offers a flavorful and nutritious alternative to traditional eggplant parmesan. Layers of fresh zucchini, rich tomato sauce, and a blend of cheeses create a satisfying dish.
Ingredients
Scale
- 2 pounds zucchini, about 3 medium
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 28 ounces crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Slice zucchini into 1/4-inch thick rounds. Pat dry with paper towels to remove excess moisture.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in crushed tomatoes, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing flavors to meld.
- Spread a thin layer of tomato sauce on the bottom of a 9×13 inch baking dish.
- Arrange a single layer of zucchini slices over the sauce.
- Sprinkle with mozzarella and Parmesan cheese.
- Repeat layers until all zucchini and sauce are used, ending with a layer of sauce and cheese on top.
- Bake for 30-35 minutes, or until zucchini is tender and cheese is bubbly and golden brown.
- Let rest for 5-10 minutes before serving.
- Garnish with fresh parsley.
Notes
- For a crispier zucchini, you can lightly pan-fry or grill the zucchini slices before layering.
- Adjust the amount of red pepper flakes to your spice preference.
- This dish can be made ahead of time and reheated.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 280
- Sugar: 8g
- Sodium: 550mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg