Got a room full of vegetarians to feed? Try this cheesy, saucy, crowd-pleasing Zucchini Parmesan.
I might be eggplant’s biggest fan. Seriously, I am so into eggplant that I grow way more of it than I need in my garden every summer. It goes into my pasta sauces, it gets grilled whole to make baba ghanoush, and quite often, I slice it up and fry it for eggplant Parmesan.
But then, winter comes, and I am sadly without fresh eggplant. Sure, I can find it at the store, but there are many times when the eggplant selection is… less than fresh. I’m not paying for an eggplant with brown soft spots all over it, and usually, I don’t want to drive all around town looking for a good eggplant. So, what I do is buy the nicest zucchini I can find to make zucchini Parmesan.
What? Zucchini Parmesan is blasphemy, you say? Well, no, it’s not. There are other ways to make this dish, my friends. Zucchini Parmesan is much better than less-than-fresh eggplant Parmesan. And this zucchini Parmesan recipe will show you exactly how to make it. The coolest part about this recipe is that there’s no frying involved, and that’s the messiest part of a Parmesan. This dish turns out gooey with cheese and simmered in a delicious-but-simple homemade tomato sauce. One bite of this stuff and you’ll see what I mean.
Is Zucchini Parmesan Healthy?
This twist on the Italian classic is relatively low-carb compared to breaded and fried Parmesan dishes, and it’s full of fiber from the zucchini and tomatoes. Zucchini is a source of vitamin A, and C and other antioxidants. The cheese contributes some protein and calcium, though it does also contribute saturated fat. As with most Parmesan-type dishes, this one’s still decadent and full of cheese, so it’s best as an occasional indulgence. Serve it alongside a big salad or some roasted veggies for extra nutritional goodness.
Overall, this recipe works for vegetarians, gluten-free eaters, and low-carb dieters. If you want to make this a dairy-free dinner, go for vegan mozzarella and use a vegan Parmesan replacement.
Don’t Stop At Zucchini!
If you’re willing to embrace a zucchini Parmesan, perhaps you’re the kind of person who likes to experiment with different flavors. It certainly helps the creative process when the experimental dish will be covered in cheese and pasta sauce regardless of what you put in it!
To keep the vegetarian theme going, feel free to add eggplant (cut and baked in the same way as the zucchini), sautéed onions, roasted bell peppers, and sautéed mushrooms to your Parmesan before it goes into the oven for its final bake.
If you don’t have any issues with meat, try adding cooked ground Italian sausage to the bottom for more of a lasagna-style dish. Or, keep it healthy with cooked ground chicken or turkey. I also like to add a layer of fresh basil on top of the first layer of zucchini for extra Italian flavor.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer in freezer-safe containers for up to 3 months. Thaw it in the fridge overnight before reheating it. Reheat in an oven-safe dish at 350°F for 15-20 minutes, or until the cheese is gooey and the sauce is bubbly.
Serving Suggestions
While this dish stands strong on its own, it also goes well with a Mediterranean Quinoa Salad and a slice of garlic bread. In fact, try this Garlic Toast.
For a meatier option, you could top the zucchini with Baked Parmesan-Crusted Chicken or Greek Turkey Meatballs With Feta, both of which raise the protein and flavor in a satisfying way. Alternatively, I recommend making Vegan Meatballs for an easy and delicious twist.
Ingredients
- 3 tablespoons olive oil divided
- 2 pounds zucchini ends trimmed, halved crosswise, and sliced lengthwise into ¼-inch slices
- Salt and freshly ground black pepper to taste
- 4 cloves garlic minced
- 28 ounces crushed tomatoes undrained
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- Fresh parsley minced, for garnish
Instructions
- Preheat your oven to 400°F. Brush a large sheet pan and a 9×13-inch baking dish with a little olive oil.
- Arrange the zucchini slices in a single layer on the sheet pan. Season with salt and black pepper, then brush with 2 tablespoons of olive oil. Bake for 15 minutes until the zucchini is soft and pliable. Remove from the oven, but keep the oven on.
- In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add crushed tomatoes, dried basil, and dried oregano. Simmer for 10 minutes.
- Spread about ½ cup of the tomato mixture on the bottom of the prepared baking dish. Layer with zucchini slices, then sprinkle with ¼ cup of Parmesan cheese and ¼ cup of mozzarella cheese. Repeat layers until all ingredients are used, ending with a layer of cheese on top.
- Bake in the oven for 20 minutes until the cheese is melted and bubbly. For a golden top, broil for an additional 2-3 minutes.
- Remove from the oven and let it rest for 10 minutes. Garnish with fresh parsley before slicing into squares to serve.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment