Zucchini Parmesan
Ingredients
The zucchini
-
2
lbs.
zucchini, ends trimmed, sliced into rounds 1/4-inch thick
-
kosher salt and pepper
to taste
-
4
tablespoons
extra-virgin olive oil, divided
The topping
-
1
cup
fresh breadcrumbs
-
⅓
cup
freshly grated Parmigiano-Reggiano for the topping
-
¾
cup
more Parmigiano-Reggiano for layering
The sauce
-
your favorite
tomato sauce
Instructions
- 1. Preheat the oven to 450°F and arrange zucchini on lined sheet pans, seasoning with salt, pepper, and olive oil.
- 2. Roast zucchini for 10 minutes and set aside.
- 3. Reduce oven temperature to 400°F and prepare the breadcrumb topping by mixing breadcrumbs, grated parmesan, remaining olive oil, salt, and pepper.
- 4. In a baking dish, layer sauce, parmesan, and zucchini, repeating until all ingredients are used, finishing with sauce and cheese.
- 5. Top with breadcrumb mixture and bake for about 25 minutes until bubbly and golden.
- 6. Allow to rest for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
3 to 4
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
10g
Sodium
200mg
Cholesterol
10mg
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