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Zucchini Parmesan
Category
Vegetables
Servings
4
Prep Time
15 minutes
Cook Time
1 hour
Ingredients
- 5 medium zucchinis, about 2 1/2 pounds
- 2 cloves garlic, thinly sliced
-
3 tablespoons olive oil, plus 2 tablespoons
- 1 3/4 teaspoons kosher salt, divided
-
1 1/4 cup jarred tomato sauce with basil, such as Bio Orto
- 3/4 cup panko breadcrumbs
-
2 cups freshly grated parmesan cheese, divided
- 1/3 cup basil leaves, torn or roughly chopped
Instructions
- Preheat the oven to 450 degrees F.
Cut each zucchini in quarters lengthwise and cut into random shapes all about 2 inches in size; no need to be particular, as the different sizes are good here. Place them in a 9x13 inch baking dish and drizzle with the 3 tablespoons olive oil. Add the garlic slices. Season with 1 1/2 teaspoons salt and toss well to coat. Roast, stirring halfway through, until the liquid is evaporated and the zucchini is beginning to brown, about 35 minutes.
- Meanwhile, in a medium bowl combine the panko, 1 cups parmesan, remaining 1/4 teaspoon salt and remaining 2 tablespoons olive oil. Toss well to combine. Sprinkle the zucchini with the remaining 1 cup of parmesan cheese and toss to coat. Pour the tomato sauce over the zucchini mix well. Sprinkle the breadcrumb mixture over the top and return to the oven for another 15 minutes or until golden brown and bubbly. Remove from the oven and cool for 10 minutes. Sprinkle with the basil and serve warm.
Nutrition
Nutrition
- Nutrition Serving Size
- 4
- per serving
- Calories
- 547
Amount/Serving
% Daily Value
- Carbs
- 23 grams
- Protein
- 32 grams
- Fat
- 37 grams
- Saturated Fat
- 14 grams
- Cholestrol
- 51 milligrams
- Sodium
- 1279 milligrams
- Fiber
- 4 grams
- Sugar
- 10 grams
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