zucchini parmesan

With all the flavors of restaurant Zucchini Parmesan without all the fussy breading and frying, my easy Zucchini Parmesan casserole is one of the best Italian dinner ideas for busy weeknights.

Zucchini Parmesan

olive oil (divided,

garlic (minced)

(28-ounce) can crushed tomatoes (undrained)

basil

oregano

red pepper flakes ((optional))

zucchini

Parmesan cheese

mozzarella cheese

parsley (minced, for garnish)

Preheat oven to 450 degrees. Prepare two rimmed baking sheets with parchment paper for easy clean-up. Oil a 2-quart baking dish with olive oil.

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 and keep warm over medium-low heat.

Meanwhile, in a large bowl, add zucchini slices. Add 2 tablespoons olive oil, season with salt and freshly ground black pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Toss to combine. Arrange zucchini slices on prepared baking sheets in an even layer. Bake until zucchini is light golden brown and fork-tender, about 12 to 15 minutes.

Reduce heat to 375 degrees. Spread 1/4 cup tomato sauce over the bottom of the prepared 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.

Zucchini Parmesan is a low-carb easy side dish full of flavor. Add some marinara for dipping!

1.5 lbs of zucchini, cut into 1/4 inch slices ((about 2 large zucchini))

olive oil

garlic powder

thyme

paprika

Parmesan

marinara

Preheat oven to 425 degrees F.

Lay zucchini slices on a paper towel lined baking sheet. Sprinkle with salt and let the zucchini sit for 10 minutes. This draws the water out.

While zucchini is sitting, mix together the olive oil, garlic powder, thyme, and paprika in a small bowl.

When zucchini is done sitting in salt, wipe off the water on top of the zucchini.

Add the zucchini to a large bowl. Pour the olive oil mixture over it and toss to coat. Sprinkle the Parmesan on top and toss well. Place zucchini on a parchment lined baking dish.

Bake zucchini for 8-10 minutes or until light golden brown. Serve with warm marinara for dipping. Best if eaten right away or zucchini will start to get soft.

Skip the fussy frying and bake this delicious Zucchini Parmesan on a sheet pan in the oven. With a crispy grain-free breading, it&#039;s a delicious low carb side dish.

Zucchini Parmesan Recipe

pork

Italian seasoning

zucchini (about 1 1/4 to 1 1/2 lb) (See notes)

Salt

marinara sauce

mozzarella

In a medium shallow bowl, whisk together the breading ingredients and set aside.

Breading

Slice the zucchini into 1/4 inch thick slices. Lay in a single layer on a large tea towel and sprinkle both sides with salt. Let sit for 30 minutes, then blot dry with another tea towel. Try to remove as much moisture as possible.

Preheat the oven to 425ºF and brush a large baking sheet with olive oil.

In another bowl, whisk the egg until frothy. Dip each zucchini slice in the egg wash and then dredge in the pork rind mixture. Lay the coated slices on the prepared baking sheet.

Bake 18 to 22 minutes, or until the tops are golden brown. Remove from the oven, spread each slice with a little marinara sauce, and sprinkle with mozzarella.

Return the pan to the oven until the cheese is melted and bubbly, about 5 minutes. Serve immediately.

So many zucchini growing in my garden and this looks wonderful!!!

This was absolutely delicious! It was a bit labor intensive, but was well worth the effort. I was happy to find a new recipe to use up my over-abundance of zucchini. It was crispy out of the oven. It reheated well. I'll be making this again! Thanks, Carolyn, for another superb recipe 😊

I made this tonight and it was fabulous! so tasty!

This is such a great way to enjoy zucchini!

This is so good! I was so happy wythe way it turned out! Thank you! I was wondering two things. Do you think it'd still taste good to try it with yellow squash instead? Also, is it possible to "bread" them, freeze the disks, and bake it at a later date? or to just do this with frozen u"u breaded" disks? or do you think that will break down the vegetable too much? (Have a lot of zucchini I want to store to use later 😄)

I Made this dish and it was delicious!  My hubby doesn't like zucchini- more for me!  Carolyn, do you think this recipe and method would work equally well for eggplant?

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