Easy and Delicious Zucchini Parmesan Recipe
When your garden or grocery haul provides an abundance of zucchini, turn to this delectable Zucchini Parmesan recipe. It’s a simple yet flavorful dish that transforms humble zucchini into a mouthwatering meal, perfect for any night of the week. With just a handful of ingredients and minimal prep time, you’ll have a delicious dinner ready in no time.
Table of Contents
The Best Zucchini Parmesan Recipe
This Zucchini Parmesan dish is a great way to use up extra zucchini while creating a satisfying, cheesy, and hearty meal. The combination of tender zucchini slices, savory marinara sauce, and gooey mozzarella cheese is simply irresistible. Whether you’re serving it as a main course or a side, this recipe is sure to become a favorite.
Notes on Ingredients
- Large Zucchini: The star of the dish, zucchini provides a mild flavor and tender texture.
- Olive Oil: Used for sautéing the onion and garlic, adding a rich and subtle flavor.
- Large Onion: Adds sweetness and depth to the dish.
- Garlic Cloves: Brings a fragrant, savory element.
- Marinara Sauce: Provides a robust tomato base, tying all the flavors together.
- Shredded Mozzarella Cheese: Melts beautifully over the casserole, adding a creamy and cheesy topping.
How to Make Zucchini Parmesan
- Preparation: Preheat your oven to 325°F (165°C).
- Cook Zucchini: Bring a large pot of water to a boil. Add thinly sliced zucchini and cook until tender. Drain well.
- Sauté Vegetables: Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Add 1 diced large onion and 2 minced garlic cloves. Cook until the onion is tender, about 2 minutes.
- Assemble Casserole: Combine the cooked zucchini, sautéed onion, and garlic in a 9×12-inch casserole dish. Pour a 16-ounce jar of marinara sauce on top and stir well. Top with 1 cup of shredded mozzarella cheese (or more, to taste).
- Bake: Place the casserole dish in the preheated oven and bake until the zucchini slices are heated through and the cheese is bubbly, about 20 minutes.
How to Serve Zucchini Parmesan
Serve this dish hot and fresh out of the oven. It pairs wonderfully with a crisp green salad or garlic bread for a complete meal. For an extra touch of flavor, sprinkle some freshly grated Parmesan cheese or chopped basil over the top just before serving.
How to Store Zucchini Parmesan
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the desired portion in a microwave-safe dish and heat until warmed through. Alternatively, reheat in the oven at 325°F (165°C) until hot and bubbly.
Nutrition Information
| Nutrient | Amount per Serving | % Daily Value* |
|---|---|---|
| Calories | 160.56 kcal | 8% |
| Total Fat | 10.42 g | 15% |
| Carbs | 11.08 g | 4% |
| Sugars | 6.76 g | 8% |
| Protein | 6.54 g | 13% |
| Sodium | 429.6 mg | 21% |
| Fiber | 2.6 g | 9% |
| Saturated Fat | 3.51 g | 18% |
| Trans Fat | 0.01 g | – |
| Monounsaturated Fat | 4.94 g | – |
| Polyunsaturated Fat | 1.24 g | – |
| Cholesterol | 16.36 mg | 5% |
| Calcium | 134.98 mg | 17% |
| Magnesium | 34.93 mg | 9% |
| Potassium | 511.44 mg | 15% |
| Iron | 1.03 mg | 7% |
| Zinc | 1.02 mg | 10% |
| Phosphorus | 132.08 mg | 19% |
| Vitamin A | 228.5 mcg | 29% |
| Vitamin C | 18.47 mg | 23% |
| Thiamin (Vitamin B1) | 0.07 mg | 7% |
| Riboflavin (Vitamin B2) | 0.19 mg | 13% |
| Niacin (Vitamin B3) | 3.39 mg | 21% |
| Vitamin B6 | 0.31 mg | 22% |
| Folic Acid (Vitamin B9) | 35.51 mcg | 18% |
| Vitamin B12 | 0.43 mcg | 17% |
| Vitamin D | 0.08 mcg | 2% |
| Vitamin E | 2.64 mg | 22% |
| Vitamin K | 17.51 mcg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs About Zucchini Parmesan
Can I use other types of cheese?
Absolutely! You can substitute mozzarella with provolone, fontina, or a blend of Italian cheeses for a different flavor profile.
Can I add other vegetables to the dish?
Yes, feel free to include vegetables like bell peppers, mushrooms, or eggplant to enhance the dish.
Do I need to peel the zucchini?
No, you don’t need to peel the zucchini. The skin adds texture and nutrients.
Can this dish be made ahead of time?
Yes, you can prepare the casserole ahead of time and refrigerate it. When ready to serve, simply bake as directed, adding a few extra minutes if needed.
The Best Zucchini Parmesan Recipe
Ingredients
- 2 large zucchini thinly sliced
- 2 tablespoons olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 1 16 ounce jar marinara sauce
- 1 cup shredded mozzarella cheese or more to taste
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Bring a large pot of water to a boil; add zucchini slices and cook until tender; drain well.
- Heat olive oil in a medium skillet over medium heat; stir in onion and garlic and cook until onion is tender, about 2 minutes.
- Combine zucchini, onion, and garlic in a 9×12-inch casserole dish; pour marinara sauce on top and stir well. Top with mozzarella cheese.
- Bake in preheated oven until zucchini slices are heated through and cheese is bubbly, about 20 minutes.
This Zucchini Parmesan recipe is a fantastic way to enjoy fresh zucchini in a cheesy, flavorful casserole. Easy to prepare and packed with flavor, it’s sure to become a staple in your kitchen. Enjoy making and savoring this delightful dish!
