Zucchini Parmesan
A hearty and filling dish using in season zucchini layered with marinara sauce and mozzarella cheese. It's gluten-free and no frying involved.
Ingredients
- 444 Zucchini, small to medium in size (@ 3lbs)
- 8 oz8 oz8 oz Mozzarella Cheese, shredded
- 28 oz28 oz28 oz Marinara Sauce, (Can use store bought or homemade)
- 3-4 Tbsp3-4 Tbsp3-4 Tbsp Parmesan Cheese, grated
- 4-5 Tbsp4-5 Tbsp4-5 Tbsp Olive Oil
- 0.25 tsp0.25 tsp0.25 tsp Sea Salt
- 0.25 tsp0.25 tsp0.25 tsp Black Pepper
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Process
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).
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About This Recipe
Show nutritional information
Coconut Free Egg Free Entrées Gluten Free Grain Free Keto Nut Free Other Pescetarian Shellfish Free Sugar Alcohol Free Sugar Free VegetarianThis 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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