Zucchini Parmesan
Ingredients
The zucchini
-
2
pounds
zucchini
-
2
tablespoons
olive oil
-
½
teaspoon
salt
-
¼
teaspoon
black pepper
The sauce
-
1
tablespoon
olive oil
-
4
cloves
garlic
-
1
28-ounce can
crushed tomatoes
-
1
teaspoon
dried basil
-
1
teaspoon
dried oregano
-
½
teaspoon
red chili flakes
The casserole
-
¾
cups
shredded Parmesan cheese
-
¾
cups
shredded mozzarella cheese
-
to taste
fresh parsley
Instructions
- Preheat the oven to 450°F and prepare baking sheets with parchment paper.
- In a bowl, combine zucchini strips with olive oil, salt, and pepper, then toss to coat.
- Arrange zucchini in a single layer on the baking sheets and bake until golden brown and tender, about 12 to 15 minutes.
- Pat the zucchini dry with paper towels and reduce the oven temperature to 375°F.
- In a saucepan, heat olive oil over medium-high heat and sauté minced garlic until fragrant.
- Add crushed tomatoes, basil, oregano, and red pepper flakes, then bring to a boil.
- Reduce heat and simmer the sauce for 10 to 15 minutes, seasoning with salt and pepper.
- Spread some tomato sauce in a baking dish, layer zucchini, and top with more sauce and cheeses.
- Repeat the layering process and finish with cheese on top.
- Bake until bubbly and golden brown, about 30 to 35 minutes, then let it rest before serving.
Nutrition Facts (estimated)
Servings
4
Calories
282
Total fat
21g
Total carbohydrates
10g
Total protein
15g
Sodium
442mg
Cholesterol
33mg
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