Zucchini Parmesan

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Eat Greens

Published by Running Press

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Zucchini Parmesan

This image courtesy of Colin Cooke

Editor's Note: If you have the happy problem of an overflow of zucchini, then this recipe for Zucchini Parmesan is for you! With its medley of texture and flavors, this is one easy vegetarian recipe the entire family will love. You can certainly serve this recipe as a side dish, but why not let it get the spotlight in your next meal? After preparing the dish, just bake it in the oven for about 30 minutes while you cool your heels until dinnertime. It doesn't get much easier than that!

When we think of a Parmesan we usually think of the classic dish of layered eggplant, cheese, and tomato sauce. Here’s a great variation that uses zucchini. We think it’s a perfect recipe for the zucchini that was somehow overlooked in the garden and is now as big as your leg. The zucchini slices have to dry overnight, so plan accordingly.

Makes6 to 8 servings

Cooking MethodBaking

CostInexpensive

Easy

Total TimeOne Day or More

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

Occasional Fresco, Buffet, Buffet Meal, Casual Dinner Party, Family Get Together

Recipe CourseMain Course, Side Dish

Dietary ConsiderationVegetarian

MealDinner, Lunch

Type of DishCasserole, Vegetable

Ingredients

1 large zucchini
Olive oil, for brushing
Kosher salt and freshly ground black pepper
2 to 3 cups tomato sauce
8 ounces provolone cheese, thinly sliced
1/4 cup dry breadcrumbs
1/4 cup freshly grated Parmesan cheese

Instructions

Slice the zucchini lengthwise into 1/4-inch-thick slices. Lay them out in a single layer on a rack and let dry overnight.
Preheat the broiler. Brush the zucchini slices with olive oil, add salt and pepper to taste, and put them on a baking sheet. Broil until lightly browned and then turn to brown the other side, about 3 minutes per side.
Reduce the oven temperature to 350 degrees F.
Spoon a bit of the tomato sauce over the bottom of a 9 x 12-inch baking dish or casserole. Arrange the zucchini slices in a single layer. You may need to cut them to fit the dish. Top with a slightly overlapping layer of provolone cheese and spread a few tablespoons of tomato sauce over the cheese. Repeat the layering of zucchini, provolone cheese, and tomato sauce twice, ending with the tomato sauce. Mix the breadcrumbs and Parmesan cheese together in a small bowl and sprinkle over the top.
Bake for 30 minutes, until it is bubbling and the top is browned. Let stand at room temperature for 15 minutes before serving.