zucchini parmesan

I know, I know…ANOTHER zucchini recipe?! Yes. Trust me, this is one you don’t want to miss. It was excellent. I seriously could have sat down and eaten the entire pan, it was delicious!! I loved the melty mozzarella on top, the marinara, the fresh basil all throughout. It was perfect. We had it over some noodles tossed with parmesan cheese, balsamic vinegar and more basil. A wonderful meal and easy to put together too!

Zucchini Parmesan

recipe adapted from acozykitchen.com 

  • 2-3 zucchini
  • Coarse salt
  • Black Pepper
  • Olive oil
  • 2/3 cup of your favorite tomato sauce
  • 1 large ball fresh mozzarella (about 4 1/2 ounces)
  • Small handful of basil leaves, roughly torn
  • 3/4 cup finely grated parmesan

Slice the zucchini into about 1/3″ discs. Sprinkle slices with a small pinch of coarse salt on each side.

Preheat the oven to 350°F.

Heat 1/4″ of olive oil in a large skillet over high heat. Add the zucchini slices in a single layer, turn the heat to medium-high and cook for about one and a half minutes on each side or until dark golden brown. Drain the zucchini on paper towels and repeat in batches until all of your zucchini it is cooked, adding more oil as necessary.

In a cast iron skillet, arrange as many slices of zucchini as can fit snugly in a single layer. Top each slice with a small spoonful of tomato sauce, a few small pieces of torn mozzarella, a bit of basil and a dusting of parmesan.

Bake for 25 to 30 minutes or until the cheese is melting and bubbling.

 

 

 

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