Zucchini Parm-ish (Edit recipe)

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Summer is full of lovely zucchini. But what to do with all of them? This dish is super fast and full of flavor, an easy perfect quick side dish.

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PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

6

Serves: 3

Ingredients

.5 cup Arrabbiata Sauce (Spicy Marinara), Or spaghetti sauce of your choice
1 Zucchini, medium, or 2 small
.33 cup Parmesan Cheese, shredded
1 Tbsp Extra Virgin Olive Oil
.25 tsp Black Pepper
6 Basil, Fresh, chiffonade

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 degrees. I use a 4x6 glass pan but most any will do.
Using a mandoline slice the zucchini about 1/4” thick, or use a chef’s knife, in to rounds.
Pour 1/4 cup of the sauce into the bottom of the pan, spread on bottom evenly. Drizzle a little olive oil.
Spread the zucchini in layers, no more than 3 deep.
Pour 1/4 cup of the sauce on top and spread across the top. Drizzle a little olive oil.
Sprinkle black pepper ( no need for salt due to the Parmesan cheese)
Sprinkle the Parmesan cheese all over the top.
Bake for 20 minutes.
When done sprinkle the basil on top. Serve.

Notes

You can easily double this recipe for a larger group.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	111
Fat:	9 g
Carbohydrates:	4 g
Protein:	3 g
Cholesterol:	7 g
Sodium:	298 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.