Print

Zucchini Parmesan Casserole Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 25 reviews

This Zucchini Parmesan casserole is a delicious and comforting baked dish featuring tender roasted zucchini layered with rich tomato sauce, fresh mozzarella, and plenty of parmesan cheese. Perfect as a vegetarian main or side, it offers a flavorful and cheesy alternative to traditional eggplant parmesan, with a beautiful golden-brown crust and fresh basil garnish.

Ingredients

Vegetables

  • 6 to 7 medium zucchini (about 2 1/2 pounds), trimmed and cut into 1/4-inch thick slabs

Cheese & Dairy

  • 6 to 8 ounces fresh mozzarella, torn or sliced
  • 3/4 cup freshly grated parmesan cheese

Pantry & Other

  • Extra virgin olive oil, for brushing
  • Kosher salt, to taste
  • Black pepper, to taste
  • 1 1/2 cups red pasta sauce (homemade or store-bought)
  • Handful basil leaves, torn, for garnish

Instructions

  1. Prepare the oven and pans. Position one oven rack in the middle and another in the top third. Preheat the oven to 400°F (200°C). Lightly brush a large sheet pan and a 9x13-inch baking dish with olive oil to prevent sticking.
  2. Roast the zucchini. Arrange the zucchini slabs in a single layer on the sheet pan, ensuring they touch but do not overlap. Season them evenly with kosher salt and black pepper, then brush the tops with olive oil to promote even roasting.
  3. Bake the zucchini. Place the sheet pan on the middle oven rack and roast until the zucchini are soft and pliable but not fully cooked through, about 15 minutes. Remove from the oven and gently blot the zucchini with a paper towel to absorb any excess moisture.
  4. Assemble the casserole. Spread approximately 1/2 cup of red pasta sauce on the bottom of the prepared baking dish. Layer a portion of the zucchini slabs to cover the sauce evenly. Top with roughly one-third of the fresh mozzarella and 1/4 cup of grated parmesan cheese. Repeat this layering process two more times, finishing with zucchini on top.
  5. Bake and broil the casserole. Place the assembled dish on the center rack of the oven and bake until the zucchini is tender and the cheese has melted completely, about 20 minutes. For a golden-brown top, move the dish to the top rack, switch the oven to broil mode, and broil for 2 minutes while carefully monitoring to prevent burning.
  6. Let it rest. Remove the casserole from the oven and allow it to rest for 10 to 15 minutes. This helps the cheese and liquids settle, making the dish easier to cut and serve.
  7. Serve with garnish. Cut the zucchini parmesan into 12 squares. Garnish each serving with torn fresh basil leaves for a burst of color and fragrance, then serve warm.

Notes

  • Be sure to pat the zucchini dry after roasting to avoid a watery casserole.
  • You can use homemade or your favorite store-bought marinara or pasta sauce depending on your preference and timing.
  • Watch the casserole carefully during broiling to avoid burning the cheese topping.
  • This dish can be prepared ahead and reheated before serving.
  • For a gluten-free diet, ensure the pasta sauce used is gluten-free.

Find it online: https://recipethrive.com/zucchini-parmesan-casserole-recipe/