The first time I tried Zucchini Parmesan, I was blown away by its texture and flavor. Imagine layers of thinly sliced zucchini, brushed with olive oil, and baked to perfection, all smothered in a tangy tomato sauce and topped with Parmesan cheese. It's a comforting dish that feels indulgent but is actually quite healthy.
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Zucchini Parmesan
🎥Video Recipe:
📖Printable Recipe:
Zucchini Parmesan
Ingredients
- 500 g 1 pound tomato puree
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 3 garlic cloves minced
- 1 basil sprig
- a pinch of chili flakes
- 2 zucchinis 1 kg/2 pounds
- 3 tablespoon olive oil
- salt and pepper
- parmesan for serving
Instructions
- Preheat the oven to 230C/445F.
- Slice zucchini thinly using a mandoline. Brush zucchini slices with olive oil, season with salt and pepper. Bake on a parchment covered baking sheet, without overlapping, for 12 minutes.2 tablespoon olive oil, 2 zucchinis, salt and pepper
- In a small saucepan, heat up some olive oil and saute garlic for 30 seconds. Add tomato puree and bring the sauce to a boil. Mix in tomato paste, add basil sprig. Season with some salt and pepper, then cook for 10 minutes. Season with chili flakes.500 g 1 pound tomato puree, 2 tablespoon tomato paste, 3 garlic cloves, 1 basil sprig, 3 tablespoon olive oil, salt and pepper, a pinch of chili flakes
- Pour ¼ of the sauce onto the bottom of a small casserole dish. Layer ⅓ of zucchini slices, top with another ¼ of the sauce and sprinkle some parmesan on top. Repeat until the casserole dish is filled.parmesan for serving
- Bake for 30 minutes, let cool down for 10-15 minutes before slicing for serving.
Video
Nutrition
📋Ingredients
- 500 g (1 pound) tomato pure
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 3 garlic cloves, minced
- 1 basil sprig
- a pinch of chili flakes
- 2 zucchinis (1 kg/2 pounds)
- 3 tablespoon olive oil
- salt and pepper
- parmesan for serving
🔪How Do I Make It?
Preheat the oven to 230C/445F.
Slice zucchini thinly using a mandoline. Brush zucchini slices with olive oil, season with salt and pepper. Bake on a parchment covered baking sheet, without overlapping, for 12 minutes.
In a small saucepan, heat up some olive oil and saute garlic for 30 seconds. Add tomato pure and bring the sauce to a boil. Mix in tomato paste, add basil sprig. Season with some salt and sugar, then cook for 10 minutes. Season with chili flakes.
Pour ¼ of the sauce onto the bottom of a small casserole dish. Layer ⅓ of zucchini slices, top with another ¼ of the sauce and sprinkle some parmesan on top. Repeat until the casserole dish is filled.
Bake for 30 minutes, let cool down for 10-15 minutes before slicing for serving.
🍽What Do I Serve With This Casserole?
Wondering what to pair with your delicious Zucchini Parmesan? Here are a few suggestions:
Fresh Green Salad
A fresh green salad with a light vinaigrette is the perfect accompaniment to Zucchini Parmesan. The crispness of the greens contrasts beautifully with the softness of the casserole. Plus, the acidity of the vinaigrette helps cut through the richness of the cheese and tomato sauce.
Garlic Bread
Who can resist garlic bread? The crunchy, buttery texture of garlic bread pairs wonderfully with the soft layers of zucchini and tomato sauce. It's a classic Italian combination that never fails to impress.
Quinoa or Brown Rice
For a more filling meal, consider serving Zucchini Parmesan with a side of quinoa or brown rice. Both grains are high in fiber and protein, making your meal even more nutritious. They also absorb the delicious tomato sauce, adding another layer of flavor to your plate.
⏲️Chef's Tip
Achieving the perfect Zucchini Parmesan is all about attention to detail. Here are some chef-approved tips:
Use a Mandoline for Thin Slices
One of the secrets to a great Zucchini Parmesan is slicing the zucchini as thin as possible. A mandoline slicer can help you achieve uniform, paper-thin slices that cook evenly and absorb the flavors of the sauce.
Don't Overlap the Zucchini Slices
When baking the zucchini slices, make sure not to overlap them on the baking sheet. Overlapping can cause them to steam rather than bake, resulting in a mushy texture. Aim for a single layer to ensure they become slightly crispy and golden.
Season Every Layer
To bring out the best flavors in your Zucchini Parmesan, season each layer of zucchini and sauce. A pinch of salt, a dash of pepper, and a sprinkling of Parmesan on every layer will make a huge difference in the final taste.
💭Frequently Asked Questions
You might have some questions before you get started. Here are answers to some frequently asked questions about Zucchini Parmesan:
Can I Make This Dish Ahead of Time?
Absolutely! Zucchini Parmesan can be prepared a day in advance. Simply assemble the casserole, cover it tightly with plastic wrap, and store it in the refrigerator. When you're ready to bake, take it out of the fridge and pop it in the oven. You may need to add a few extra minutes to the baking time if it's cold from the refrigerator.
Can I Freeze Zucchini Parmesan?
Yes, you can! To freeze, assemble the casserole but do not bake it. Wrap it tightly in aluminum foil and place it in a freezer-safe container. When you're ready to enjoy it, thaw it in the refrigerator overnight and bake as directed. This makes it a convenient option for meal prepping.
What Variations Can I Make?
Feel free to get creative with your Zucchini Parmesan. You can add other vegetables like eggplant or bell peppers for extra flavor and nutrition. If you're a fan of spicy food, add some red pepper flakes to the tomato sauce. The possibilities are endless!
🥘More Easy Casseroles
I love love love creative vegetable dishes that can be a side dish or a main. If you're feeling that veggie vibe like me, you're going to love these vegetable-heavy recipes I found:
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