Baked Zucchini Parmesan is a gift from summer as well as a healthy meal that your whole family will enjoy. Farmers market-fresh produce make up this meal that is ultimately finished by a slow cooked tomato sauce from the farmer’s garden to your kitchen table.
Baked Zucchini Parmesan
We can’t get enough summer although we will try to pack in as much of the warm green season as we can. It’s been a superb summer here in Wisconsin with lots of sun-filled days together with just enough rain and humidity to make anything that grows in soil thrive to its fullest.
This recipe starts by making a simple but really good tomato sauce and it’s all from fresh ingredients.
One of the occupational hazards of running a food site is to sample and subsequently eat every single recipe that we feature. This may not sound like a problem to you but if you had gained 30 pounds in the past few years like I have done, you might have a better idea of what I’m talking about. For this reason, I am trying to focus a bit more on healthy foods and substituting carb-ridden foods like pasta for things like whole grains and fresh vegetables.
Farmers Market Fresh Ingredients
This Baked Zucchini Parmesan by and large does exactly that. In lieu of layers of pasta, we used layers of fresh zucchini instead. Speaking of zucchini, we have in fact made a few other recipes that feature this gift of summer, you can read about them here.
To construct this this Baked Zucchini Parmesan, follow these simple steps:
Slice a long zucchini into 1/4 inch slices. Then, sprinkle liberally with kosher salt and allow to drain for at least 30 minutes in a colander that is placed in your sink.
Briefly rinse salt off of drained zucchini then pat dry with a paper towel. Brush each slice of zucchini with olive oil and then season with salt, pepper, and a pinch of crushed red peppers.
Next, lay the zucchini in a single layer on a baking sheet lined with parchment paper, and place in a hot oven to roast for about then minutes or until fork-tender and lightly brown.
Once the zucchini are roasted, scoop a ladle of sauce and spread it across the bottom of a lasagna pan.
Place a layer of zucchini in the pan, cover with sauce and then sprinkle with freshly grate Parmesan cheese.
Repeat this process to finally end up with three layers. On the top layer, spread with sauce, more Parmesan, and then bake for 45 minutes at 350℉.
Remove from oven, garnish with fresh cut basil, more Parmesan, and allow to set for 5 minutes before serving.
You’re going to want to try this Baked Zucchini Parmesan soon. It can be made any time of the year but late summer and fall is when you can find fresh zucchini at any produce stand, farmers market, or better yet in your own garden. It’s a virtually carb-free, delicious and therefore healthy meal that you will make again and again. Wishing you and yours a delicious season, whenever it is that you may be reading this. Thanks for checking out our site, it means the world to us. -Dan
Baked Zucchini Parmesan with Homemade Tomato Sauce
- 4 cups Homemade Tomato Sauce
- 1-2 lbs zucchini use long ones if available.
- Olive oil
- Salt and pepper
- Crushed red pepper flakes
- 1 cup grated Parmesan Cheese
- Preheat oven to 450 ℉.
- Slice Zucchini into 1/4 inch strips and then place in a colander or in a clean sink and sprinkle generously with kosher salt. Allow the zucchini to drain for at least 30 minutes. Next, rinse off zucchini briefly then pat dry with paper towels.
- Place zucchini on a baking sheet that has been lined parchment paper and then brush each strip with olive oil, season with salt and pepper. Sprinkle a pinch of crushed red pepper flakes over each strip. Place in hot oven and then roast until fork tender and lightly browned, abut 10 to 15 minutes. Remove from oven and reduce heat to 400℉
- Using a rectangular lasagna-style pan or deep casserole baking dish, evenly distribute about 1 cup of tomato sauce in bottom of pan.
- Place one layer of zucchini strips in pan and then top with a cup of tomato sauce and sprinkle with Parmesan cheese.
- Repeat this process for a total of three layers and then bake for 30 to 45 minutes until brown and bubbly on top.
- Remove from oven and then garnish with optional fresh basil and additional Parmesan cheese. Allow to set 5 to 10 minutes before serving.