15 Essential Zucchini Recipes Zucchini Parmesan
15 ESSENTIAL ZUCCHINI RECIPES: ZUCCHINI PARMESAN
This is a double recipe of this long-time favorite zucchini parmesan recipe. Like this eggplant parmesan recipe, there's no breading or frying here; rather roasted squash is layered with parmesan and tomato sauce and the whole thing gets topped with a layer of parmesan-bread crumbs. It's completely irresistible.
Provided by Alexandra Stafford
Categories Dinner
Time 1h20m
Number Of Ingredients 7
Steps:
- Preheat oven to 450ºF (convection roast if you have it). Line two baking sheets - I love these extra-large baking sheets for this - with parchment (for easy cleanup). In a very large bowl (or two large bowls if you don't have an extra-large one), dress the squash with 1/4 cup olive oil and salt to taste - be generous. Season with pepper to taste as well. Toss well - the slices should feel evenly oiled.
- Transfer the seasoned squash to each of the prepared sheet pans and spread in an even layer - it's OK if some of the squash are overlapping. Transfer the pans to the oven, and bake until the slices are beginning to brown, 15 to 20 minutes. Rotate the pans. Bake for 10 to 15 more minutes or until most of the slices are golden - it's very likely that one of the squash will look completely done and some will look like they need more time. This is fine - the goal with the roasting is mostly to remove moisture so that the finished casserole is not watery. Remove pans from the oven and set aside. Reduce oven temperature to 400 degrees.
- Meanwhile, toss the 2 cups bread crumbs with 1/3 cup of the grated parmesan cheese, 1/4 cup olive oil, and salt and pepper to taste. Set aside.
- Into a 9×13-inch baking dish, spoon a small amount of sauce (about 1/2 cup), then a single layer of roasted squash, then a thin layer of parmesan. Repeat the layering until all of the squash and cheese has been used, ending with a little sauce. Top with the bread crumb mixture.
- Bake until the squash mixture is bubbly and the top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 5 minutes before serving. This can also be made ahead and reheated.
ZUCCHINI PARMESAN
Delicious and easy way to use zucchini!
Provided by Mary Jo
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
- Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
- Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g
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