Side Pannel
Homemade Zucchini Parmigiana Recipe
Homemade Zucchini Parmigiana Recipe
- Recipe Submitted by maryjosh on 04/06/2020
Ingredients List
- Balsamic Tomato Sauce:
- 1 tbsp olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, crushed
- 1/4 tsp dry oregano
- 1/4 tsp dry thyme
- 1/4 tsp hot pepper (chili) flakes
- 28 oz can crushed tomatoes
- 1/8 tsp salt
- 1/4 tsp fresh ground black pepper
- 2 tbsp balsamic vinegar
- 3 tbsp fresh basil, finely chopped
- Other Ingredients:
- Cooking spray
- 4 large zucchinis, cut into 3/4 inch thick slices
- 1/2 cup whole wheat or Panko breadcrumbs
- 1/2 cup Parmesan cheese, shredded
- 2 cups low fat mozzarella cheese, shredded
- Basil for garnish (optional)
Directions
To Make Balsamic Tomato Sauce:
Preheat medium size saucepan on medium heat. Add 1 tbsp olive oil and onion, cook stirring often until light golden brown, approximately 4 minutes.
Add garlic, oregano, thyme and hot pepper flakes, and cook for another minute stirring frequently. Add tomatoes, salt and pepper, and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes, stirring occasionally.
Add balsamic vinegar and fresh basil, and simmer for another 5 minutes uncovered. Set aside.
To Make Zucchini Parmigiana:
Preheat outdoor or indoor grill on high, spray with cooking spray, lay zucchini slices in a single layer, cover the lid and cook for 3 minutes. Open the lid, flip zucchini on the other side, close the lid and cook for another 3 minutes. Set aside while getting other ingredients ready.
Preheat oven to 375 F degrees. Discard any liquid from the bottom of the bowl with grilled zucchini. It’s normal, zucchini contain a lot of water, that’s why we grilled them and let sit for a bit.
Now we will make 2 layers, so spread all your ingredients evenly, like covering with a blanket, in 8 x 11 baking dish: 1/3 of the tomato sauce, breadcrumbs (all), 20 (half) zucchini slices in a single layer, 1/3 of the tomato sauce, 1/4 cup (half) Parmesan cheese, 3/4 cup (a bit less than half) Mozzarella cheese, 20 (half or remaining) zucchini slices in a single layer, 1/3 (remaining) of the tomato sauce, 1/4 cup (remaining) Parmesan cheese, 1 1/4 cups (remaining) Mozzarella cheese.
Bake uncovered for 25 minutes and then broil on High until cheese is golden brown. Cut (divide) with a serving spoon into 9 pieces and serve warm.
Preheat medium size saucepan on medium heat. Add 1 tbsp olive oil and onion, cook stirring often until light golden brown, approximately 4 minutes.
Add garlic, oregano, thyme and hot pepper flakes, and cook for another minute stirring frequently. Add tomatoes, salt and pepper, and bring to a boil. Cover, reduce heat to low and simmer for 30 minutes, stirring occasionally.
Add balsamic vinegar and fresh basil, and simmer for another 5 minutes uncovered. Set aside.
To Make Zucchini Parmigiana:
Preheat outdoor or indoor grill on high, spray with cooking spray, lay zucchini slices in a single layer, cover the lid and cook for 3 minutes. Open the lid, flip zucchini on the other side, close the lid and cook for another 3 minutes. Set aside while getting other ingredients ready.
Preheat oven to 375 F degrees. Discard any liquid from the bottom of the bowl with grilled zucchini. It’s normal, zucchini contain a lot of water, that’s why we grilled them and let sit for a bit.
Now we will make 2 layers, so spread all your ingredients evenly, like covering with a blanket, in 8 x 11 baking dish: 1/3 of the tomato sauce, breadcrumbs (all), 20 (half) zucchini slices in a single layer, 1/3 of the tomato sauce, 1/4 cup (half) Parmesan cheese, 3/4 cup (a bit less than half) Mozzarella cheese, 20 (half or remaining) zucchini slices in a single layer, 1/3 (remaining) of the tomato sauce, 1/4 cup (remaining) Parmesan cheese, 1 1/4 cups (remaining) Mozzarella cheese.
Bake uncovered for 25 minutes and then broil on High until cheese is golden brown. Cut (divide) with a serving spoon into 9 pieces and serve warm.
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