Zucchini Parmesan

Based on 8 ratings

“Kind of like lasagna, this dish is one of my favorites for when temperatures start to rise in spring or even when I just want to serve something light.”

Difficulty

Easy 👌
40
min.
Preparation
40
min.
Baking
15
min.
Resting

Ingredients

Servings:-4+
zucchinis
onion
3 cloves garlic
225 g mozzarella cheese
1½ tsp salt
5 tbsp olive oil
400 g canned crushed tomatoes
¼ tsp pepper
½ tbsp sugar
5 sprigs basil
35 g crusty bread
1 tsp dried oregano
100 g grated Parmesan cheese
Metric
Imperial

Utensils

  • oven
  • cutting board
  • knife
  • baking sheet
  • frying pan
  • spatula
  • food processor
  • baking dish
  • ladle

Nutrition per serving

Cal
518
Protein
23 g
Fat
39 g
Carb
22 g
  • Step 1/6

    Preheat oven to 200°C/390°F. Cut zucchini lengthwise to ¼ inch/1 cm thick slices. Peel and finely dice onion and garlic cloves. Slice mozzarella.
    • zucchinis
    • onion
    • 3 cloves garlic
    • 225 g mozzarella cheese
    • oven
    • cutting board
    • knife

    Preheat oven to 200°C/390°F. Cut zucchini lengthwise to ¼ inch/1 cm thick slices. Peel and finely dice onion and garlic cloves. Slice mozzarella.

  • Step 2/6

    Layer zucchini slices onto a baking sheet and season with some salt. Drizzle with olive oil and bake for approx. 20 min.
    • 1 tsp salt
    • 4 tbsp olive oil
    • baking sheet

    Layer zucchini slices onto a baking sheet and season with some salt. Drizzle with olive oil and bake for approx. 20 min.

  • Step 3/6

    Heat remaining olive oil in a large pan over medium heat. Add onion and cook, stirring often, until tender, approx. 5 min. Add garlic, stirring until fragrant, approx. 1 min. Add tomatoes, salt, pepper, sugar, and basil. Increase heat to medium-high and reduce until tomatoes are bubbling, then remove from heat.
    • 400 g canned crushed tomatoes
    • ¼ tsp pepper
    • ½ tbsp sugar
    • 5 sprigs basil
    • frying pan
    • spatula

    Heat remaining olive oil in a large pan over medium heat. Add onion and cook, stirring often, until tender, approx. 5 min. Add garlic, stirring until fragrant, approx. 1 min. Add tomatoes, salt, pepper, sugar, and basil. Increase heat to medium-high and reduce until tomatoes are bubbling, then remove from heat.

  • Step 4/6

    Chop bread and put into a food processor with dried oregano. Pulse to form relatively chunky breadcrumbs.
    • 35 g crusty bread
    • 1 tsp dried oregano
    • food processor

    Chop bread and put into a food processor with dried oregano. Pulse to form relatively chunky breadcrumbs.

  • Step 5/6

    Cover the bottom of a baking dish with baked zucchini slices. Spread some tomato sauce over the zucchini, and top with Parmesan cheese and mozzarella. Repeat until all ingredients are gone, finishing the top layer with breadcrumbs.
    • 100 g grated Parmesan cheese
    • baking dish
    • ladle

    Cover the bottom of a baking dish with baked zucchini slices. Spread some tomato sauce over the zucchini, and top with Parmesan cheese and mozzarella. Repeat until all ingredients are gone, finishing the top layer with breadcrumbs.

  • Step 6/6

    Bake at 200°C/390°F for approx. 40 min., or until the tomato sauce is bubbling all around the edges and the breadcrumbs are golden brown. Allow to cool for at least 15 min. before serving. Enjoy!

    Bake at 200°C/390°F for approx. 40 min., or until the tomato sauce is bubbling all around the edges and the breadcrumbs are golden brown. Allow to cool for at least 15 min. before serving. Enjoy!