Gluten-Free Zucchini Parmesan
Experience the perfect balance of wholesome and indulgent with this Gluten-Free Zucchini Parmesan recipe! Featuring crispy oven-baked zucchini rounds coated in a flavorful blend of gluten-free breadcrumbs, Parmesan, and Italian seasonings, this dish is layered with rich marinara sauce and gooey mozzarella cheese for a hearty and satisfying meal. With no wheat-based ingredients, it's a delightful option for those with gluten sensitivities, while still delivering all the classic comfort of traditional zucchini parmesan. Ready in just over an hour, this recipe is perfect for a family dinner or a cozy gathering, and is beautifully finished with fresh basil for an aromatic touch. Serve it alongside a crisp salad or gluten-free pasta for a truly memorable feast!
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 cups gluten-free breadcrumbs
- 1 cup grated Parmesan cheese
- 3 large eggs
- 1 cup gluten-free all-purpose flour
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 0.25 cup olive oil
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 10 pieces fresh basil leaves
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or grease it lightly with olive oil.
Slice the zucchinis into 1/4-inch thick rounds and set aside.
Prepare three shallow bowls for breading. In the first bowl, mix the gluten-free all-purpose flour, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. In the second bowl, beat the eggs. In the third bowl, combine the gluten-free breadcrumbs, grated Parmesan cheese, dried oregano, dried basil, and garlic powder.
Dredge each zucchini slice in the flour, dip it in the beaten eggs, and then coat it in the breadcrumb mixture. Place the breaded zucchini slices on the prepared baking sheet.
Drizzle the olive oil evenly over the breaded zucchini slices. Bake in the preheated oven for 20 minutes, flipping halfway through, until golden and crispy.
Reduce the oven temperature to 375°F (190°C). In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce to cover the bottom.
Arrange a single layer of baked zucchini slices over the marinara sauce. Top with 1/2 cup of marinara sauce and 1/2 cup of shredded mozzarella cheese. Repeat the layers until all the ingredients are used, finishing with a layer of mozzarella cheese on top.
Bake the assembled dish in the oven for 15 minutes, or until the cheese is bubbly and golden.
Let the Zucchini Parmesan rest for 5 minutes before serving. Garnish with fresh basil leaves, and enjoy!
Nutrition Facts
Calories |
4343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.6 g | 228% | |
| Saturated Fat | 59.2 g | 296% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 799 mg | 266% | |
| Sodium | 15180 mg | 660% | |
| Total Carbohydrate | 529.8 g | 193% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 67.4 g | ||
| Protein | 152.9 g | 306% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 3075 mg | 237% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1876 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
