Baked Zucchini Parmesan

This dish is a delightful comfort food that happens to be accidentally vegetarian. You can easily make it vegan-friendly by substituting the parmesan and mozzarella cheeses with dairy-free options like cashew mozzarella. For a keto-friendly and potentially gluten-free version, simply skip the breadcrumbs. I adore all variations of chicken parm, but I know many gardeners who get overwhelmed with zucchinis during the summer, and this recipe helps manage those abundant harvests.

Using oven-safe cookware such as stainless steel or cast iron, you can even make this a one-pot meal, saving you from washing extra dishes.

Variations of Baked Zucchini Parmesan

This baked zucchini parmesan recipe can be made gluten-free by using gluten-free breadcrumbs or ‘pork panko.’ If you opt for crushed pork rinds, note that it might raise debates about the dish’s vegetarian status

While this baked zucchini parmesan recipe is delicious as a vegetarian dish, there's no rule that says you can't make it heartier by adding some meat. If you’re looking to change things up, here are a few variations to consider:

Adding Meat for a Hearty Twist

If you're a fan of more robust, meaty flavors, consider turning the tomato sauce into a hearty, stick to your ribs crowd filling dish. Here’s how you can do it:

• Ground Beef or Sausage: Start by browning some ground beef or Italian sausage in a separate pan. Once fully cooked, drain any excess fat and add the meat to your tomato sauce. The combination of juicy, flavorful meat with the rich tomato sauce will give your dish a comforting, hearty twist.
  

• Chopped Pepperoni Slices: Another option is to add chopped pepperoni slices. The pepperoni’s slightly spicy and smoky flavor can bring a new dimension to the dish. Simply chop the pepperoni into small pieces and mix it into the sauce as it simmers.
  

• Sausage and Zucchini Bake: If you love sausages, you can transform this recipe into a sausage and zucchini bake. Slice your favorite type of sausage—whether it’s sweet Italian, spicy chorizo, or a savory bratwurst—and layer it with the zucchini and sauce before baking.

Exploring Sauce Variations

Our recipe includes a quick and simple homemade tomato sauce, but you can easily substitute it with jarred sauces for a different flavor profile:

• Vodka Sauce: For a creamy, slightly tangy twist, use a jar of vodka sauce. The blend of tomatoes, cream, and a hint of vodka will add a luxurious, velvety texture to your baked zucchini parmesan.

• Alfredo Sauce: If you’re craving something rich and creamy, try using Alfredo sauce. The combination of Parmesan cheese, butter, and cream will create a decadent, comforting meal.

• Pesto Sauce: Feeling adventurous? Swap out the tomato sauce for a vibrant pesto. Made from fresh basil, garlic, pine nuts, and Parmesan cheese, pesto will give your dish a bright, herbaceous flavor. It pairs wonderfully with zucchini, making the whole meal POP!

Nutritional Information: Baked Zucchini Parmesan

The provided nutritional information is compiled from various online sources and should be considered an estimate. Actual nutritional values may vary based on specific ingredients used, portion sizes, and preparation methods. These numbers do not include butter or cooking oils, only the principal ingredients. For precise nutritional information, consult a registered dietitian or use specialized nutritional analysis tools.

• Serving Size: 1/4 of total

• Calories (total): 1740

• Protein (total): 96 g

• Fat (total): 82 g

• Net Carbohydrates (total): 131 g

Ingredients:

• 2 Small to Medium Zucchinis

• 1 Large Onion

• 3 Cloves of Garlic

• 1 Can of Diced Tomatoes

• 1 Jar of Tomato Puree

• Romano Cheese (or parm, or similar)

• Breadcrumbs

• Shredded Mozzarella Cheese (most shredded cheese will substitute here too)

Seasonings:

• Salt

• Pepper

• Onion Powder

• Garlic Powder

• Italian Seasoning

• Sweet Basil

• Red Pepper Flakes

Baked Zucchini Parmesan Instructions:

Prepare the Zucchini:

• Wash the zucchini and trim the ends. Slice them lengthwise and score the flesh with shallow cross-hatch cuts. This helps the zucchini steam in its own moisture during cooking.

• You may need to cut the Zucchinis in half again so that all of the pieces can be arranged to cook in the pan.

• Coat the zucchini halves lightly with cooking oil and season with salt.

Preheat and Cook:

• Preheat a pan over medium heat and set the oven to 425°F (gas mark 7).

• Peel and slice an onion into thin strips and dice garlic cloves while the pan warms.

• Add cooking oil to the preheated pan and place the zucchini halves, scored side down.

• Cook until a brown crust forms, then flip and cook the other side, tilting if necessary for even browning.

• Once the zucchini is browned and softened, remove from the pan and set aside. Season with salt, pepper, garlic, and onion powders. Cover to keep warm.

Cook the Onions and Tomatoes:

• In the same pan, add more oil and the prepared onions. Cook until they soften and brown at the edges, then add diced tomatoes and reduce heat to medium or medium-low.

• Season the mixture and add about ¼ cup of tomato puree. Simmer until the sauce thickens.

Assemble and Bake:

• Preheat the oven to 425°F if not already done.

• In a bowl, mix tomato puree with seasonings. Place the zucchini halves, skin side down, in the tomato-onion sauce and spoon the seasoned puree over them. Make sure to thoroughly coat them and get the puree worked into the crevices we made with the hatch marks.

• Bake in the oven for 5-10 minutes until the sauce thickens and the zucchini softens further.

Prepare the Topping:

• Mix breadcrumbs with grated cheese (e.g., a blend of pecorino romano and parmigiano reggiano) and additional seasonings in a bowl.

• Remove the pan from the oven and spoon the breadcrumb-cheese mixture over the zucchini boats. If you want, to add a surprise, this is a good spot to scatter some chiffonade cut sweet basil leaves, but this is entirely optional.

• Top with shredded mozzarella or your preferred cheese blend, sprinkling a final touch of Italian seasoning and red pepper flakes before adding the remaining cheese. (This lets the seasonings cook into the cheese when it melts without having a charred, burnt layer of seasonings right on top of your cheese)
  

Final Bake:

• Return the pan to the oven and bake until the cheese melts and turns golden brown, similar to a perfectly baked pizza.

• Remove from the oven and let it rest. Handle with care as cast iron retains heat. Do not grab the bare handle until you know for sure that it has cooled enough not to burn you!

Serving Suggestions

This baked zucchini parmesan pairs wonderfully with a fresh Caesar salad or can be enjoyed on its own with a side of cottage cheese or with butter and a loaf of just about any crusty bread. Enjoy your delicious and comforting meal!