Baked Zucchini Parmesan

Baked Zucchini Parmesan

Tender zucchini rounds layered with marinara and melted cheese, baked until bubbly.

Total 55 min Makes 4 servings Calories 265/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This baked zucchini parmesan skips the breading and frying, relying on roasting to concentrate the vegetable's flavor before it's layered with marinara sauce and mozzarella. It makes a light main dish or a side to pair with grilled chicken or pasta, and comes together with minimal prep.

Ingredients

  • 3 medium zucchini, sliced into 1/4-inch rounds
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups marinara sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 1/3 cup grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • 2 tablespoons chopped fresh basil, for garnish

Method

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.

  2. Arrange the zucchini rounds on the baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper, tossing to coat evenly.

  3. Roast the zucchini until lightly softened and starting to brown at the edges.

  4. Remove the zucchini from the oven and reduce the oven temperature to 375°F.

  5. Spread a thin layer of marinara sauce in the bottom of an 8x8-inch baking dish. Layer the roasted zucchini over the sauce, overlapping slightly.

  6. Spoon the remaining marinara sauce over the zucchini, then sprinkle with Italian seasoning, mozzarella, and Parmesan.

  7. Bake until the cheese is melted and bubbling and lightly golden in spots.

  8. Let the dish rest for 5 minutes, then garnish with fresh basil before serving.

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    Baked Zucchini Parmesan

    This baked zucchini parmesan skips the breading and frying, relying on roasting to concentrate the vegetable's flavor before it's layered with marinara sauce and mozzarella. It makes a light main dish or a side to pair with grilled chicken or pasta, and comes together with minimal prep.

    55 min 4 servings 265 cal

    Ingredients

    • 3 medium zucchini, sliced into 1/4-inch rounds
    • 2 tablespoons olive oil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 1/2 cups marinara sauce
    • 1 1/2 cups shredded mozzarella cheese
    • 1/3 cup grated Parmesan cheese
    • 1 teaspoon dried Italian seasoning
    • 2 tablespoons chopped fresh basil, for garnish

    Method

    1. 1

      Preheat the oven to 425°F. Line a baking sheet with parchment paper.

    2. 2

      Arrange the zucchini rounds on the baking sheet in a single layer. Drizzle with olive oil and sprinkle with salt and pepper, tossing to coat evenly.

    3. 3

      Roast the zucchini until lightly softened and starting to brown at the edges.

    4. 4

      Remove the zucchini from the oven and reduce the oven temperature to 375°F.

    5. 5

      Spread a thin layer of marinara sauce in the bottom of an 8x8-inch baking dish. Layer the roasted zucchini over the sauce, overlapping slightly.

    6. 6

      Spoon the remaining marinara sauce over the zucchini, then sprinkle with Italian seasoning, mozzarella, and Parmesan.

    7. 7

      Bake until the cheese is melted and bubbling and lightly golden in spots.

    8. 8

      Let the dish rest for 5 minutes, then garnish with fresh basil before serving.