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Recipes
Zucchini Parmesan
Recipe

9 INGREDIENTS • 8 STEPS • 45MINS

Zucchini Parmesan

3
1 rating
This delicious recipe calls for roasting zucchini rounds for 10 minutes, then layering them with homemade sauce and parmesan cheese. Fresh breadcrumbs mixed with parmesan cheese, olive oil, salt and pepper finishes it all off!
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Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
This delicious recipe calls for roasting zucchini rounds for 10 minutes, then layering them with homemade sauce and parmesan cheese. Fresh breadcrumbs mixed with parmesan cheese, olive oil, salt and pepper finishes it all off!
45MINS
Total Time
$0.77
Cost Per Serving
Ingredients
Servings
4
US / Metric
Zucchini
7 cups
Zucchini, sliced, trimmed
Extra-Virgin Olive Oil
1/4 cup
Extra-Virgin Olive Oil
Bread
to taste
Bread
about 1 cup breadcrumbs
Parmigiano-Reggiano
1/4 cup
Parmigiano-Reggiano, grated
plus 3/4 cup for layering
Tomato Sauce
to taste
Tomato Sauce
Salt
1/2 tsp
Kosher Salt
to taste
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Nutrition Per Serving
VIEW ALL
Calories
184
Fat
16.5 g
Protein
5.0 g
Carbs
7.2 g
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Zucchini Parmesan
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author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 450 degrees F (230 degrees C).
step 2
Arrange the Zucchini (7 cups) in single layers on two Silat or parchment-lined rimmed sheet pans. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) on each side, drizzle each pan with Extra-Virgin Olive Oil (2 Tbsp), toss to coat, then spread into an even layer.
step 2 Arrange the Zucchini (7 cups) in single layers on two Silat or parchment-lined rimmed sheet pans. Season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste) on each side, drizzle each pan with Extra-Virgin Olive Oil (2 Tbsp), toss to coat, then spread into an even layer.
step 3
Roast for 10 minutes. Remove pans from oven and set aside.
step 3 Roast for 10 minutes. Remove pans from oven and set aside.
step 4
Reduce oven to 400 degrees F (200 degrees C).
step 5
Meanwhile, make the breadcrumb topping: In a food processor, pulse enough Bread (to taste) to make 1 cup of breadcrumbs. Toss the breadcrumbs with the Parmigiano-Reggiano (1/4 cup), Extra-Virgin Olive Oil (2 Tbsp), Salt (1/2 tsp), and Ground Black Pepper (1/2 tsp). Set aside.
step 6
Into a circular gratin dish or a 9x9-inch similar baking pan, spoon a small amount of Tomato Sauce (to taste), about a heaping 1/3 cup, then add a thin scattering of Parmigiano-Reggiano (3/4 cup), then a single layer of zucchini, shingling the slices slightly. Repeat until all ingredients are used, ending with a little sauce and cheese.
step 6 Into a circular gratin dish or a 9x9-inch similar baking pan, spoon a small amount of Tomato Sauce (to taste), about a heaping 1/3 cup, then add a thin scattering of Parmigiano-Reggiano (3/4 cup), then a single layer of zucchini, shingling the slices slightly. Repeat until all ingredients are used, ending with a little sauce and cheese.
step 7
Top with the breadcrumb mixture. Bake until the mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers.
step 7 Top with the breadcrumb mixture. Bake until the mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers.
step 8
Remove from heat and allow to rest for 10 minutes before serving. This also tastes great at room temperature.
step 8 Remove from heat and allow to rest for 10 minutes before serving. This also tastes great at room temperature.
Tags
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American
Lunch
Shellfish-Free
Vegetarian
One-Pot
Italian
Side Dish
Summer
Vegetables
Spreads & Dips
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