EASY ZUCCHINI PARMESAN

Equipment

• Sharp chef’s knife and cutting board
• Colander and paper towels
• 9×13-inch baking dish
• Mixing bowls
• Measuring cups and spoons

Ingredients

The Main Components:

• 4 medium-sized zucchinis , washed, trimmed, and sliced into 1/4-inch thick rounds
• 1 teaspoon salt (for drawing out excess moisture)
• 2 cups marinara sauce (your favorite store-bought brand or homemade)
• 1.5 cups shredded mozzarella cheese , divided
• 1/2 cup freshly grated Parmesan cheese , divided
• 1 large egg (lightly beaten, optional for extra coating grip)
• 1 cup Italian seasoned breadcrumbs (or almond flour for a low-carb alternative)

The Seasonings & Aromatics:

• 2 cloves garlic , minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon black pepper
• 2 tablespoons fresh basil leaves , chopped (for garnish)
• 1 tablespoon extra virgin olive oil (for drizzling)

Instructions

Step 1: Prep and Salt the Zucchini

1. Slice your washed zucchinis into even 1/4-inch thick rounds. Avoid cutting them too thin, or they will lose their texture during baking.
2. Place the zucchini rounds in a colander in the sink and sprinkle them evenly with 1 teaspoon of salt.
3. Let them sit for 15 to 20 minutes . This crucial step draws out excess water, ensuring your final dish is rich and flavorful rather than watery.
4. Rinse the zucchini rounds quickly under cold water to remove excess salt, then pat them thoroughly dry using clean paper towels.

Step 2: Preheat and Prepare the Baking Dish

1. Preheat your oven to 375°F (190°C) .
2. Lightly grease a 9×13-inch baking dish with cooking spray or a touch of olive oil.
3. Spread a thin layer of marinara sauce (about 1/2 cup) across the bottom of the prepared baking dish to prevent sticking and add flavor from the very first bite.

Step 3: Layer the Zucchini Parmesan

1. Arrange a layer of sliced zucchini evenly across the bottom of the baking dish, overlapping them slightly if necessary.
2. Spoon another 1/2 cup of marinara sauce evenly over the zucchini layer, ensuring all pieces are lightly coated.
3. Sprinkle half of the minced garlic, a pinch of oregano and basil, 1/2 cup of shredded mozzarella, and 2 tablespoons of grated Parmesan cheese over the sauce.
4. Repeat the layers: add another layer of zucchini, the remaining marinara sauce, the rest of the garlic, and the remaining herbs.

Step 4: Bake to Golden Perfection

1. Cover the baking dish tightly with aluminum foil to trap the heat and steam, allowing the zucchini to cook through completely without burning the cheese.
2. Bake covered at 375°F (190°C) for 20 minutes .
3. Remove the foil, and scatter the remaining 1 cup of mozzarella cheese and the rest of the Parmesan cheese evenly across the top.
4. Return the dish to the oven uncovered for an additional 10 to 12 minutes , or until the cheese is completely melted, bubbling, and golden brown around the edges.
5. For an extra golden crust, switch your oven to broil for the final 1 to 2 minutes, watching closely to prevent burning.

Step 5: Rest, Garnish, and Serve

1. Remove the baking dish from the oven and let it rest for 5 to 10 minutes before slicing and serving. This resting period allows the sauce and melted cheeses to set.
2. Garnish with freshly chopped basil leaves and a light drizzle of extra virgin olive oil just before serving.

Nutrition

Calories: 265 kcal · Protein: 17g · Fat: 14g Saturated Fat: 6g · Carbohydrates: 18g Dietary · Saturated Fat: 6g Cholesterol: 35mg · Fiber: 4g · Sugar: 8g · Sodium: 680mg