Description
This easy Zucchini Parmesan is a comforting vegetarian casserole made with roasted zucchini, tomato sauce, mozzarella, Parmesan cheese, olive oil, and fresh basil. Roasting the zucchini first helps prevent a watery texture while creating tender, flavorful layers.
Ingredients
Scale
- 4 medium zucchini, sliced lengthwise into 1/4-inch strips
- 2 tablespoons extra virgin olive oil, plus more for greasing
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups tomato pasta sauce or marinara sauce
- 12 ounces fresh mozzarella, sliced or torn
- 1 cup freshly grated Parmesan cheese
- 1/2 cup fresh basil leaves, torn
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a large baking sheet and a 9×13-inch baking dish with olive oil.
- Arrange the zucchini slices in a single layer on the baking sheet. Season with salt and black pepper, then brush lightly with olive oil.
- Roast the zucchini for about 15 minutes, or until tender and slightly flexible but not fully cooked.
- Remove the zucchini from the oven and gently blot the slices with paper towels to remove excess moisture.
- Spread a thin layer of tomato sauce over the bottom of the prepared baking dish.
- Add a layer of roasted zucchini, followed by mozzarella, Parmesan, and more tomato sauce.
- Repeat the layers until all ingredients are used, finishing with zucchini, mozzarella, and Parmesan on top.
- Bake for about 20 minutes, or until the cheese is melted and the sauce is bubbling around the edges.
- Broil for 1 to 2 minutes, watching closely, until the top is lightly golden.
- Remove from the oven and let the casserole rest for 10 to 15 minutes before slicing.
- Garnish with fresh basil and serve warm.
Notes
- Use small or medium zucchini because they contain fewer seeds and less moisture than larger zucchini.
- Roasting and blotting the zucchini before layering helps prevent a watery casserole.
- Low-moisture mozzarella may be used for a firmer, less liquid texture.
- Let the casserole rest before slicing so the layers can set.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the unbaked or baked casserole for up to 3 months and thaw overnight in the refrigerator before reheating.
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 38 mg