Zucchini Parmesan Casserole
Transform your weeknight dinner routine with this irresistible Zucchini Parmesan Casserole, a comforting and veggie-packed twist on classic Italian flavors. Thinly sliced zucchini is layered with a rich, garlicky marinara sauce, creamy mozzarella, and nutty Parmesan cheese, then topped with crispy, golden breadcrumbs for a mouthwatering texture contrast. This crowd-pleasing casserole is easy to make ahead, features pantry staples like olive oil, Italian seasoning, and marinara, and bakes to bubbling perfection in just 40 minutes. Perfect for a cozy family meal or as a flavorful vegetarian side dish, this Zucchini Parmesan Casserole is a delicious blend of wholesome, hearty, and satisfying. Don’t forget to garnish with fresh basil for a burst of freshness!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3 cloves garlic
- 3 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1.5 cups parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 1 cup breadcrumbs
- 0.5 teaspoons black pepper
- 2 tablespoons fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini into thin round slices, about 1/4-inch thick. Sprinkle with 1 teaspoon of salt and let sit in a colander for 15 minutes to draw out excess moisture.
While the zucchini is sitting, heat 2 tablespoons of olive oil in a pan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the marinara sauce and Italian seasoning to the pan with the garlic. Let it simmer for 5 minutes, then remove from heat.
Pat the zucchini slices dry with paper towels to remove the moisture released during salting.
In a medium-sized casserole dish, begin layering: Start with a thin layer of the marinara sauce, then a layer of zucchini slices. Sprinkle some grated parmesan and shredded mozzarella cheese on top. Repeat these layers until all ingredients are used, finishing with a layer of cheese on top.
In a small bowl, combine the breadcrumbs, remaining parmesan cheese (about 2 tablespoons), and black pepper. Sprinkle this mixture evenly over the top layer of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Remove from the oven and let it rest for 5-10 minutes before serving.
Garnish with fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
2140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 7326 mg | 319% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 38.4 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3206 mg | 247% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2453 mg | 52% | |
*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.
