Zucchini Parmesan

Just like a vegetarian & gluten-free lasagna…

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Looking for a vegetarian, gluten-free lasagna alternative? This recipe will satisfy your Italian-American craving with a veggie-based twist… zucchini instead of noodles! Zucchini is a dynamically delicious squash that can be incorporated into many different kinds of dishes – sweet, savory, or even spicy. Since summer is zucchini’s harvest season, this is the perfect time to get some fresh and local, and dive into this delectable dinner with your family.

Zucchini Parmesan is a cheese-loving vegetarian’s dream – not only because it’s ooey gooey and hearty, but also because it’s super easy to make. Between the rich homemade sauce and the mouthwateringly al dente zucchini, this dinner is made to leave you feeling warm inside and out.

Is Zucchini Parmesan Healthy?

Inspired by the best cooks we know, this veggie twist on an Italian classic is light, low-carb, and full of fiber – as easy to digest as it is to enjoy. Zucchini is also rich in antioxidants, vitamin A, and vitamin C which contribute to overall wellbeing.

Please keep in mind that while this recipe is meat-free, it still contains dairy, and so if you need a vegan option, consider a cheese alternative like Miyoko’s. (They make a yummy cashew-based mozzarella.) To replace Parmesan, I recommend my favorite vegan option: nutritional yeast.

As always, I suggest choosing ingredients that are fresh, local, and/or organic, to ensure the quality of flavor and nutrition.

Zucchini’s Rich History

The word zucchini means “small gourd” in Italian. While it has become a staple in many Italian and European dishes, it originated in North America and was used by indigenous tribes for centuries. When Italian explorers brought the oblong green squash back home, it became a hit, and today you’ll find countless zucchini recipes that satisfy the Italian-American palate – from Zucchini Bread to Zucchini Noodles.

INGREDIENTS

2 pounds zucchini (ends trimmed, halved crosswise, and sliced lengthwise into 1/4 inch slices)
2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon olive oil
4 cloves garlic (minced)
1 (28-ounce) can of crushed tomatoes (undrained)
1 teaspoon dried basil
1 teaspoon dried oregano
3/4 cup grated Parmesan cheese
3/4 cup shredded mozzarella cheese
Fresh parsley (minced, for garnish)

INSTRUCTIONS

Prep

Preheat oven, prepare zucchini and sauce.

Layer

Layer zucchini, sauce, and cheese.

Bake

Bake until bubbly, garnish with parsley.

Devour!

FAQs & Tips

How to Make Ahead and Store

To make ahead of time, prepare the sauce and bake the zucchini separately and store them in fridge-safe containers to assemble and finish baking the next day. That being said, I recommend making and baking it on the same day if possible, so you can enjoy it hot and fresh.
Leftovers can also be stored in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat in an oven-safe dish at 350 degrees F for 15-20 minutes, or until it sizzles lightly.

Avoid Soggy Zucchini

Before baking, cut up the zucchini and toss it with 1 teaspoon of salt. Let it drain in a colander for about 30 minutes and then pat it dry before cooking. This will draw out excess moisture and make the final product perfectly al dente.

Mix it Up

As a fun option that I enjoy, you could add slices of yellow squash to the mix. Layer it with the zucchini to create a colorful mosaic of succulent summer squash. Not only is this eye-catching; it’s also extra yummy and will make your dish stand out in more ways than one.

Serving Suggestions

While this dish stands strong on its own, it also goes well with a Mediterranean Quinoa Salad and a slice of garlic bread.

For a meatier option, you could top the zucchini with Baked Chicken or Greek Meatballs, both of which raise the protein and flavor in a satisfying way. Alternatively, I recommend making Vegan Meatballs – an easy and delicious twist to the traditional Italian topping.