Easy Cheesy Zucchini Parmesan – Keto-Friendly & Gluten-Free

This Easy Zucchini Parmesan is the ultimate low-carb comfort food that delivers all the cheesy, saucy goodness of the classic Italian dish without the heavy

Equipment

• Baking sheet or sheet pan – Essential for roasting zucchini slices evenly in a single layer; promotes proper browning and moisture removal .
• Sharp knife – Needed for slicing zucchini into uniform strips that cook evenly and layer perfectly .
• Oven-safe baking dish – Use a ceramic, glass, or metal dish for assembling and baking the layered parmesan .
• Paper towels – Helpful for patting roasted zucchini dry to remove excess moisture before assembly .
• Non-stick cooking spray – Prevents zucchini from sticking during roasting and reduces the need for extra oil .

Ingredients

• 2 lbs (1 kg) zucchini , sliced lengthwise into thin slabs
• 2 tbsp olive oil , for brushing
• Salt and pepper , to taste

• 14 oz (400g) crushed tomatoes , strained
• 2 cups tomato passata (strained tomatoes)
• 2 garlic cloves , crushed
• 1 tsp dried basil
• 2 tsp dried oregano
• 1 tsp dried thyme
• Pinch of sugar (optional, to balance acidity)
• 2 tsp salt
• ½ tsp black pepper

• 1 cup mozzarella cheese , shredded or grated
• 1 cup Parmesan cheese , finely grated
• Fresh basil leaves , for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). Prepare a baking sheet with non-stick cooking spray or a light brushing of oil .
2. Slice zucchini lengthwise into thin, wide strips or slabs, about ¼-inch thick. Arrange in a single layer on the prepared baking sheet – do not overlap .
3. Spray the tops with cooking spray or brush with olive oil. Season with salt and pepper. Roast for 10 minutes, then flip and roast for another 5 minutes until tender and slightly golden .
4. Remove from oven and pat each zucchini slice gently with paper towels to remove excess moisture. This step is crucial for preventing a watery final dish .
5. Make the tomato sauce by combining all sauce ingredients in a bowl. Mix well and adjust seasoning as needed .
6. Assemble the parmesan in a baking dish: Start with a thin layer of sauce at the bottom. Layer zucchini slices, more sauce, and a sprinkle of both cheeses. Repeat the layers, finishing with cheese on top .
7. Cover with foil and bake for 30–45 minutes until the sauce is bubbling and reduced .
8. Remove foil and bake for an additional 5–10 minutes until the cheese is golden brown and bubbly .
9. Let rest for at least 10 minutes before serving. This allows the layers to set for clean, beautiful slices. Garnish with fresh basil and serve warm .

Notes

Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 2–3 months . Reheating: Reheat in the oven at 350°F for 10–15 minutes for best results; microwave is faster but may soften the texture. Allergy Notes: This recipe is naturally gluten-free. For dairy allergies, use dairy-free cheese alternatives. Flavor Boosts: Add a sprinkle of red pepper flakes for heat, or layer in fresh basil leaves between zucchini layers for extra freshness. Try adding cooked Italian sausage to the sauce for an extra protein boost . Storage: Store leftovers in an airtight container in the refrigerator for 3–4 days or freeze for up to 2–3 months . Reheating: Reheat in the oven at 350°F for 10–15 minutes for best results; microwave is faster but may soften the texture. Allergy Notes: This recipe is naturally gluten-free. For dairy allergies, use dairy-free cheese alternatives. Flavor Boosts: Add a sprinkle of red pepper flakes for heat, or layer in fresh basil leaves between zucchini layers for extra freshness. Try adding cooked Italian sausage to the sauce for an extra protein boost .

Nutrition

Calories: 179 kcal · Protein: 12g · Fat: s 9g Cholesterol 11mg · Carbohydrates: 15g · Fiber: 4g · Sugar: 9g · Sodium: 980mg