Zucchini Parmesan (Edit recipe)

A hearty and filling dish using in season zucchini layered with marinara sauce and mozzarella cheese. It's gluten-free and no frying involved.

20 minutes

1 hour

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	274
Fat:	19 g
Carbohydrates:	14 g
Protein:	14 g
Cholesterol:	22 g
Sodium:	681 mg
Fiber:	3 g
Sugars:	1 g
Calculated per serving.

by stillwoodkitchen

View original recipe

Serves: 6

Ingredients

4 Zucchini, small to medium in size (@ 3lbs)
8 oz Mozzarella Cheese, shredded
28 oz Marinara Sauce, (Can use store bought or homemade)
3-4 Tbsp Parmesan Cheese, grated
4-5 Tbsp Olive Oil
0.25 tsp Sea Salt
0.25 tsp Black Pepper

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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

Bake the zucchini

Pre-heat the oven to 400°F..
Line 3 baking sheets with parchment paper.
Slice the ends off of the zucchini then slice the zucchini into 1/4 inch rounds or you can slice them vertically.
Place the rounds onto the parchment lined baking sheet in one even layer.
Sprinkle lightly with salt and black pepper.
Lightly drizzle with olive oil, ensuring each zucchini round has a little bit of oil on it.
Roast in the oven 20- 30 minutes, or until soft and lightly browned. You may need to rotate baking sheets on the shelves to prevent burning.

Assemble the parmesan

Lightly grease a 9 x 13 baking sheet.
Spread 1 -2 tbsp of marinara sauce onto the bottom of the baking sheet making sure the bottom is lightly coated.
Lay the roasted zucchini onto the bottom of the baking sheet until it's covered. It's ok if there are spaces in between the zucchini.
Spread a layer of marinara sauce over the zucchini until they are covered.
Sprinkle mozzarella cheese over the sauce.
Continue to layer, zucchini, sauce, mozzarella until all the zucchini is used up. Make sure you leave some extra sauce and mozzarella cheese for the top layer.
Once the top layer has sauce and mozzarella cheese on it, sprinkle the Parmesan cheese on top.
Lightly sprinkle black pepper over the zucchini parmesan.
Cover with aluminum foil and bake 30-40 minutes or until the mozzarella cheese is melted and the sauce is bubbly.
Let sit for 5 minutes before serving.

Notes

Store leftovers in the refrigerator for up to 3 days. Re-heat in the microwave or in the oven ( if using the oven place the cold covered baking pan into the oven while preheating so it doesn't break the glass).