Zucchini Parmesan

This fuss-free Zucchini Parmesan skips the busy breading-and-frying routine in favor of roasted zucchini strips layered with homemade tomato sauce and two kinds of cheese.

Course Main Course

Cuisine American, Italian

Prep Time 5

Cook Time 45

Total Time 50

Servings servings (1 slice each)

Calories 282kcal

Author Meggan Hill

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 and freshly ground black pepper

For the sauce:

1 tablespoon olive oil
4 cloves garlic minced
1 (28-ounce) can crushed tomatoes undrained
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)

For the casserole:

US Customary - Metric

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.

Video

Notes

Zucchini: I prefer this green-skinned variety, but if you don't love or don't have zucchini handy, follow the same instructions and swap in a similar vegetable. Voila: Yellow Squash Parmesan or Pattypan Parm.
Yield: This Zucchini Parmesan makes 4 generous slices, enough for a light main dish.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition