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RECIPE
9 INGREDIENTS 8 STEPS 45min

Zucchini Parmesan

3.0
1 Ratings
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!
Zucchini Parmesan Recipe | SideChef
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!
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/
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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/
45min
Total Time
$0.77
Cost Per Serving

Ingredients

Servings
4
US / METRIC
7 cups
Zucchini , sliced, trimmed
1/4 cup
Extra-Virgin Olive Oil
to taste
Bread
about 1 cup breadcrumbs
1/4 cup
Parmigiano-Reggiano , grated
plus 3/4 cup for layering
to taste
Tomato Sauce
1/2 tsp
to taste
to taste
Freshly Ground Black Pepper
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For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
181
FAT
16.3 g
PROTEIN
4.8 g
CARBS
7.1 g

Cooking Instructions

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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 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 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.

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Nutrition Per Serving
Calories
181
% Daily Value*
Fat
16.3 g
21%
Saturated Fat
3.5 g
18%
Trans Fat
0.0 g
--
Cholesterol
5.6 mg
2%
Carbohydrates
7.1 g
3%
Fiber
2.3 g
8%
Sugars
5.7 g
--
Protein
4.8 g
10%
Sodium
234.1 mg
10%
Vitamin D
--
--
Calcium
103.2 mg
8%
Iron
0.8 mg
4%
Potassium
591.9 mg
13%
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