Zucchini Parmesan
A few simple ingredients makes this zucchini parmesan a delicious dish.
You always hear about eggplant parmesan. However, when zucchini is in season swap out the eggplant for the zucchini, bake it in a casserole dish and you have the best dinner and if you’re lucky leftovers. Zucchini parmesan has always been a favorite dish in my home, it’s even kid approved.
Why You'll Love This Recipe
This is simple Italian food at its best. Even though it requires you turning on your oven, it does make a satisfying dinner. Since there is no breading you are skipping the frying step altogether which makes your cooking time easier. If you have a garden full of zucchini it’s a great way to use it up.
Ingredients
Zucchini – You will need small to medium size ones.
Sauce – Use your favorite marinara sauce, whether it’s store bought or homemade.
Mozzarella Cheese – Shredded mozzarella works best and is the quickest however, you can substitute fresh sliced mozzarella.
Parmesan Cheese – Grated or shredded parmesan.
Olive Oil – Use your favorite brand.
Salt & Pepper
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Instructions
- Rinse and slice the ends off of the zucchini. Then slice into 1/4 inch rounds, or cut the zucchini in half if it’s long then cut thin vertical slices.
- Depending on how much zucchini you have you may need to use several baking sheets. Generally I use 3-4.
- Place zucchini on a parchment lined baking sheet in an even layer. Once the tray is full sprinkle the tops with salt and black pepper. Drizzle will olive oil making sure each zucchini round has some oil on it.
- Bake at 400°F for 25 – 30 minutes, checking periodically to make sure they do not burn. They are ready when they are slightly brown and soft.
- Lightly oil a 9×13 baking pan.
- Lightly layer a few spoonfuls of marinara sauce on the bottom of the baking pan coating the entire bottom.
- Make your first layer with the zucchini.
- Top with marinara sauce making sure all the zucchini is lightly covered, and a light layer of mozzarella cheese.
- Repeat add one layer of zucchini followed by the sauce and cheese. Keep repeating until all the zucchini is used up making sure the final layer has sauce and mozzarella on top.
- Sprinkle the top with the shredded or grated parmesan cheese and black pepper.
- Cover and bake for 30-40 minutes or until the cheese is melted and the marinara sauce is bubbly.
- Remove from the oven and let sit 5-10 minutes then serve with crusty bread and a simple salad.
Or you can cut them like this.
Storage Tips
You can store leftovers in the refrigerator for up to 3 days. To re-heat simply microwave or if you left your leftovers in the baking pan put the covered baking pan into a cold oven and heat oven to 400°F.  Check to see if it’s hot when the oven reaches temperature, if not then add another 5-10 minutes.
Zucchini Parmesan
Materials
- 4 Zucchini, small to medium in size @ 3lbs
- 8 oz Mozzarella cheese, shredded
- 28 oz Marinara sauce Can use store bought or homemade
- 3-4 tbsp Parmesan cheese, grated
- 4-5 tbsp Olive Oil
- S & P
Instructions
Bake The Zucchini
- Pre-heat the oven to 400℉.
- Line 3 baking sheets with parchment paper.
- Slice the ends off of the zucchini then slice the zucchini into 1/4 inch rounds or you can slice them vertically. If they are really long cut them in half first then slice vertically.
- Place the rounds onto the parchment lined baking sheet in one even layer.
- Sprinkle lightly with salt and black pepper.
- Lightly drizzle with olive oil, ensuring each zucchini round has a little bit of oil on it.
- Roast in the oven 20- 30 minutes, or until soft and lightly browned. You may need to rotate baking sheets on the shelves to prevent burning.
Assemble The Parmesan
- Lightly grease a 9 x 13 baking sheet.
- Spread 1 -2 tbsp of marinara sauce onto the bottom of the baking sheet making sure the bottom is lightly coated.
- Lay the roasted zucchini onto the bottom of the baking sheet until it's covered. It's ok if there are spaces in between the zucchini.
- Spread a layer of marinara sauce over the zucchini until they are covered.
- Sprinkle mozzarella cheese over the sauce.
- Continue to layer, zucchini, sauce, mozzarella until all the zucchini is used up. Make sure you leave some extra sauce and mozzarella cheese for the top layer.
- Once the top layer has sauce and mozzarella cheese on it, sprinkle the Parmesan cheese on top.
- Lightly sprinkle black pepper over the zucchini parmesan.
- Cover with aluminum foil and bake 30-40 minutes or until the mozzarella cheese is melted and the sauce is bubbly.
- Let sit for 5 minutes before serving.
Notes
Nutrition
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