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Grilled Zucchini Parmigiana
Recipe

15 INGREDIENTS • 12 STEPS • 1HR 20MINS

Grilled Zucchini Parmigiana

Layered strips of grilled zucchini with mozzarella and parmesan cheeses and a basil-infused béchamel.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Layered strips of grilled zucchini with mozzarella and parmesan cheeses and a basil-infused béchamel.
1HR 20MINS
Total Time
$3.79
Cost Per Serving
Ingredients
Servings
10
US / Metric
Zucchini
8
(5.5 lb)
Extra-Large Zucchini
trimmed
Olive Oil
as needed
Sea Salt
to taste
Onion
1
(1/3 cup)
Small Onion
finely chopped
Gluten-Free All-Purpose Flour
3 Tbsp
Gluten-Free All-Purpose Flour
Whole Milk
2 cups
Whole Milk
Fresh Basil
2 Tbsp
Fresh Basil, finely chopped
Sea Salt
1/2 tsp
Freshly Ground Black Pepper
1/4 tsp
Freshly Ground Black Pepper
Ground Nutmeg
1/8 tsp
Ground Nutmeg, freshly grated
Sea Salt Flakes
to taste
Nutrition Per Serving
VIEW ALL
Calories
540
Fat
18.6 g
Protein
33.4 g
Carbs
74.6 g
Add to plan
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Grilled Zucchini Parmigiana
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Cut Zucchini (8) into 1/2-inch thick slices.
step 1 Cut Zucchini (8) into 1/2-inch thick slices.
step 2
Lightly coat zucchini slices with Olive Oil (as needed) on one side, preferably the cut side. Season with Sea Salt (to taste) and Ground Black Pepper (to taste). Working in batches, grill zucchini on the rack of a covered grill over high heat on the coated side for 4-8 minutes, or until char marks just begin to form. Remove and set aside.
step 2 Lightly coat zucchini slices with Olive Oil (as needed) on one side, preferably the cut side. Season with Sea Salt (to taste) and Ground Black Pepper (to taste). Working in batches, grill zucchini on the rack of a covered grill over high heat on the coated side for 4-8 minutes, or until char marks just begin to form. Remove and set aside.
step 3
Preheat oven to 375 degrees F (190 degrees C). Butter a 13x9-inch rectangular baking dish.
step 4
To make the white sauce, in a medium saucepan melt Unsalted Butter (1/4 cup) and cook the Onion (1) over medium heat for about 5 minutes or until softened.
step 4 To make the white sauce, in a medium saucepan melt Unsalted Butter (1/4 cup) and cook the Onion (1) over medium heat for about 5 minutes or until softened.
step 5
Add the Gluten-Free All-Purpose Flour (3 Tbsp) and cook 3 minutes or until light golden brown, stirring constantly.
step 5 Add the Gluten-Free All-Purpose Flour (3 Tbsp) and cook 3 minutes or until light golden brown, stirring constantly.
step 6
Add the Whole Milk (2 cups), whisking to combine well. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring often.
step 6 Add the Whole Milk (2 cups), whisking to combine well. Bring to a boil. Reduce heat and simmer for 2 minutes, stirring often.
step 7
Stir in Fresh Basil (2 Tbsp), Sea Salt (1/2 tsp), Freshly Ground Black Pepper (1/4 tsp), and Ground Nutmeg (1/8 tsp). Remove from heat.
step 7 Stir in Fresh Basil (2 Tbsp), Sea Salt (1/2 tsp), Freshly Ground Black Pepper (1/4 tsp), and Ground Nutmeg (1/8 tsp). Remove from heat.
step 8
To assemble the casserole, start off by spreading a third, about 2/3 cup, of the sauce on the bottom of the prepared baking dish. Next, add a layer of zucchini strips with the grilled sides facing up. Then sprinkle half of the Shredded Mozzarella Cheese (1 1/3 cups) and half of the Grated Parmesan Cheese (1/4 cup) over the entire surface.
step 8 To assemble the casserole, start off by spreading a third, about 2/3 cup, of the sauce on the bottom of the prepared baking dish. Next, add a layer of zucchini strips with the grilled sides facing up. Then sprinkle half of the Shredded Mozzarella Cheese (1 1/3 cups) and half of the Grated Parmesan Cheese (1/4 cup) over the entire surface.
step 9
Repeat with a layer of sauce. It will be quite thick so just apply small dollops evenly over entire surface. Add zucchini strips, followed by the remaining Shredded Mozzarella Cheese (1 1/3 cups) and Grated Parmesan Cheese (1/4 cup). Finish it off with the rest of the white sauce then the remaining zucchini strips, placed so that the top layer features alternating grill marks.
step 9 Repeat with a layer of sauce. It will be quite thick so just apply small dollops evenly over entire surface. Add zucchini strips, followed by the remaining Shredded Mozzarella Cheese (1 1/3 cups) and Grated Parmesan Cheese (1/4 cup). Finish it off with the rest of the white sauce then the remaining zucchini strips, placed so that the top layer features alternating grill marks.
step 10
Bake, uncovered, for 40 minutes or until bubbling and nicely browned.
step 11
Remove from the oven and let stand for 20 minutes.
step 12
Top with additional basil and Sea Salt Flakes (to taste) and serve.
step 12 Top with additional basil and Sea Salt Flakes (to taste) and serve.
Tags
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Gluten-Free
Grill
Lunch
Healthy
Shellfish-Free
Dinner
Vegetarian
Summer
Vegetables
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