Zucchini Parmigiana
Servings: 4 servings
Calories: 391kcal
This delicious, low carb, and gluten-free Zucchini Parmigiana features layers of tender zucchini slices, rich marinara sauce, and a blend of mozzarella and Parmesan cheeses, all baked to bubbly perfection.
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Ingredients
- 3 large zucchini (about 8 inches long and 250-300g in weight each)
- 3 tablespoons olive oil
- 2 cup mozzarella, grated
- ¾ cup Parmigiano Reggiano, grated or Parmesan
- 2 tablespoons fresh basil leaves
- 1 cup marinara sauce
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Slice the zucchini into thin rounds or strips. Sprinkle with salt and let them sit for a bit to draw out excess moisture, then pat dry.
- Place the zucchini under a broiler/grill and cook until golden on both sides or place on a baking tray and bake them in a preheated oven at 400°F (200°C) for 15 minutes or until they are tender and slightly crispy.
- Preheat the oven to 375°F (190°C) degrees.
- In a 9 x 5 inch baking dish, spread a thin layer of the marinara sauce on the bottom.
- Arrange a layer of zucchini slices over the sauce.
- Sprinkle with a layer of shredded mozzarella and a bit of Parmesan cheese. Top with shredded basil.
- Repeat the layers until all ingredients are used, ending with a final layer of marinara sauce and cheeses on top.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted, bubbly, and slightly golden.
- Allow the Zucchini Parmigiana to cool for 10 minutes before serving.
Notes
Makes 4 servings.
Nutrition
Serving: 1serving | Calories: 391kcal | Carbohydrates: 13g | Protein: 23g | Fat: 29g | Fiber: 3g | Net Carbohydrates: 9g