Zucchini and Tomato Parmesan
Discover the perfect blend of garden-fresh flavors with this irresistible Zucchini and Tomato Parmesan recipe! This easy-to-make, oven-baked dish combines layers of tender zucchini and juicy Roma tomatoes, all seasoned with aromatic Italian herbs and garlic-infused olive oil. A blanket of marinara sauce, two types of cheese—creamy mozzarella and nutty Parmesan—and a golden, crispy topping of panko breadcrumbs add the perfect balance of richness and texture. Ready in under an hour, this healthy vegetarian casserole is baked to bubbly perfection and garnished with vibrant fresh basil for a delightful finishing touch. Perfect as a comforting main course or a show-stopping side dish, it’s loaded with wholesome ingredients and bursting with classic Italian flavors. Your kitchen will smell divine, and your taste buds will thank you!
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Recipe Information
Ingredients
- 2 medium Zucchini
- 4 medium Roma tomatoes
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 cup Marinara sauce
- 0.75 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 0.5 cup Panko breadcrumbs
- 6 leaves Fresh basil leaves
Instructions
Preheat the oven to 375°F (190°C) and grease a medium-sized baking dish with olive oil.
Slice the zucchini and Roma tomatoes into 1/4-inch thick rounds.
Lay the zucchini slices on a paper towel, sprinkle with 1/2 teaspoon of salt, and let them sit for 10 minutes to draw out excess moisture. Pat them dry with another paper towel.
In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat.
Spread a thin layer of marinara sauce (about 1/4 cup) on the bottom of the prepared baking dish.
Arrange a layer of zucchini slices over the marinara sauce, slightly overlapping them. Add a layer of tomato slices on top. Sprinkle with a pinch of salt, black pepper, and a little Italian seasoning.
Drizzle about 1/3 of the garlic-infused olive oil over the vegetables, followed by a light sprinkle of Parmesan cheese.
Repeat the layers (marinara, zucchini, tomatoes, seasoning, garlic oil, and Parmesan) until you’ve used all the vegetables, finishing with a layer of marinara on top.
In a small bowl, mix the panko breadcrumbs with the remaining olive oil and a bit of grated Parmesan. Sprinkle the breadcrumb mixture evenly over the top layer.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy and the vegetables are tender.
In the last 5 minutes of baking, sprinkle the shredded mozzarella over the top and return to the oven until melted and bubbly.
Remove from the oven and let the dish rest for 5 minutes. Garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.1 g | 21% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 1037 mg | 45% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.1 g | ||
| Protein | 14.1 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 605 mg | 13% | |
*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.
