Zucchini Italiano
Transform your weeknight dinner with this vibrant and flavorful recipe for **Zucchini Italiano**, a baked vegetable dish bursting with Mediterranean charm. Tender zucchini rounds are layered with a rich, garlic-infused cherry tomato sauce, irresistibly seasoned with dried oregano and basil for a true Italian flair. Topped with a melty duo of mozzarella and Parmesan cheeses, this oven-baked delight offers the perfect balance of healthy comfort and indulgence. Ready in just 40 minutes from start to finish, Zucchini Italiano is not only easy to make but also a crowd-pleaser for vegetarians and anyone craving a taste of Italy. Serve it as a mouthwatering side or a light main dish, garnished with a sprinkle of fresh parsley for a stunning finish. Perfect for family dinners, potlucks, or date nights, this recipe is your new go-to for celebrating simple, fresh ingredients.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1.5 cups Cherry tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the zucchini and slice them into 1/4-inch thick rounds. Set them aside.
Heat the olive oil in a large skillet over medium heat. Mince the garlic and sauté it for about 30 seconds until fragrant, being careful not to burn it.
Add the cherry tomatoes to the skillet and cook for 3-5 minutes, stirring occasionally, until they begin to soften and release their juices.
Stir in the dried oregano, dried basil, salt, and black pepper. Cook for another 1-2 minutes to combine the flavors, then remove the skillet from heat.
Arrange the zucchini slices in a single layer in a large baking dish, slightly overlapping them.
Pour the tomato and garlic mixture evenly over the zucchini slices, spreading it gently to coat all the zucchini.
Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top of the dish.
Bake in the preheated oven for 20-25 minutes, or until the zucchini is tender and the cheese is melted and golden brown.
Remove the dish from the oven and let it sit for 5 minutes before serving. If desired, garnish with freshly chopped parsley for a burst of color and flavor.
Nutrition Facts
Calories |
1012 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 8849 mg | 385% | |
| Total Carbohydrate | 61.5 g | 22% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 48.8 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1382 mg | 106% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2005 mg | 43% | |
*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.
