Roasted Zucchini Parmesan

When zucchini season comes, I’m never fully prepared for it. I forget just how many zucchinis one plant produces. And produces. And produces. So I’m constantly on the hunt for ways to use up the zucchinis that are growing out of my ears. Luckily I have super talented friends who whip up super tasty recipes and share them on their super awesome blog so I can see them and go try to duplicate their deliciousness.

Ohmygosh this recipe for roasted zucchini Parmesan did not disappoint. Holy YUM! You can serve this as a main dish like a proper lasagna {you can even add some ground beef if you’d like to up the protein level}, or it would work perfectly as a side dish.

I did add a wee bit more cheese to my final layer than the original recipe called for, so if you want to the zucchini to pop through the top layer of cheese, don’t go crazy like I did. 😉 However you serve it, I recommend you make it straight away. You won’t regret it!

Ingredients

6-7 medium zucchinis
2 cups tomato sauce {or pizza or spaghetti sauce}
1 cup mozzarella cheese
1 cup Parmesan cheese
Olive oil
1/2 teaspoon red pepper flakes
Salt and pepper to taste

Directions

Preheat oven to 450 F. Slice the zucchini lengthwise into slices approximately 1/4 inch thick. Line 2 rimming baking sheets with parchment paper and lay the zucchini down in a single layer. Drizzle with olive oil, sprinkle with red pepper flakes and salt and pepper. Flip the zucchinis over and do the same to the other side. Bake for 10 minutes, flip the zucchinis and then broil for an additional 3 minutes.

While zucchini is roasting, prepare the “lasagna” pan. Thinly coat the bottom of a 9 x 13 baking dish with olive oil. Measure out a 1/4 cup of tomato sauce and spread evenly in the bottom of the pan. When the zucchinis are done roasting, lay a single layer of zucchini slices over the sauce. Spread half of the remaining tomato sauce evenly over the zucchini and sprinkle with 1/3 of the mozzarella the Parmesan. Repeat those steps again. Lay a final layer of zucchini on top and sprinkle with the remaining cheese.

Drizzle with olive oil, reduce oven temp to 375F and bake for 30 minutes. Let cool a few minutes before serving.

~Mavis