Roasted Zucchini Parmesan – Lightened!
Love Zucchini? Then try our Roasted Zucchini Parmesan Lightened! This deconstructed zucchini parmesan recipe will explode in your mouth with flavor. An easy recipe, and it’s gluten-free and low in calories.
Easy & Delicious Side Dish
Our Roasted Zucchini Parmesan is a wonderful dish that will have everyone returning for more! It is twice as delicious – and without weighing us down with extra calories and fat.
If you are short on time and looking for a very “light zucchini side dish” and one that reminds you of your favorite parmigiana recipe? Then look no further. This is that recipe!
If you enjoy recipes for Parmesan, try our Roasted Eggplant Parm-Lightened as well! And, don’t miss our Best Zucchini Lasagna – without Noodles! It’s gluten-free, light, and most delicious.
The secret to its explosive flavors?
- The zucchini will absorb the tomato sauce and parmesan cheese along with the aromatic fresh basil while it sits to marinate.
- All these fresh ingredients slowly infuse into the roasted zucchini, creating its amazing flavors!
- Plus, this dish is even better if you use a very fresh homemade, and light tomato sauce like our Mom’s Quick Marinara Sauce.
How to Make Roasted Zucchini Parmesan-Lightened?
This recipe is practically effortless! Follow our Step-by-Step directions below. You will need a large roasting pan, some already-tomato sauce, a couple of zucchini, and grated parmesan cheese. And the rest is easy!
Ingredients You Will Need:
For this recipe, I used only 4 medium-size zucchini’s. And, it was enough for 3 to 4 servings. (*Complete Recipe Card is on the bottom)
- Extra Virgin Olive Oil
- Fresh Zucchini
- Salt and Black Pepper
- Marinara Tomato Sauce
- Grated Parmesan Cheese
- Fresh Basil
Directions to Follow…
1. First, zucchini are simply sliced then toss into a roasting pan with olive oil and salt.
2. Next, they are roasted in the oven until golden.
QUICK NOTE: Keep in mind, it looks like there is a lot of zucchini in the pan, but they will shrink excessively when roasted.
3. Then they are immediately transferred to a serving platter and topped with a layer of fresh tomato sauce, a generous amount of grated parmesan cheese, and ribbons of fresh basil. And serve!
Quick Tips:
- Make a batch of our mom’s quick marinara sauce, and keep it tightly sealed in a jar and in the fridge so I can use it for recipes like this one. The tomato sauce will stay fresh for up to four days. And it freezes beautifully too.
- Need more servings? We recommend buying additional zucchini.
- How to estimate the servings needed? it is a good idea to estimate about 1 zucchini per person, for servings.
- For Vegetarians! Make it a meal all alone with a salad and some crusty bread on the side, or serve it with pasta.
Options to Serve With…
This is a delicious side dish that goes great with some crusty Italian bread, or serve it with any meats, poultry, and seafood. Here are some great options:
- Parmesan Crusted Turkey Cutlets
- Chicken Rollatini with Prosciutto and Cheese
- Bake or Roast Branzino with Lemon
- London Broil Steak Grilled to Perfection
- Roasted Red Snapper Italian Style
Storing and Reheating
Always store any leftovers in an airtight container, and keep it chilled in the fridge. It will stay fresh for up to 4 days. Reheating is easy. Transfer the amount you want to reheat to a safe microwave dish, and hit 30 seconds to reheat, or more if needed.
A Delicious Side…
Roasted Zucchini Parmesan is without a doubt a much lighter dish without sacrificing flavor! You’ll be tempted to eat the entire dish. It’s that good, and sort of irresistible in some way. My family loved it!
Next time I think I will double the amount of zucchini’s so I can have leftovers for lunch the next day.
This recipe is adapted from our Mom’s original version of her zucchini parmigiana. Only hers is similar to a lasagna, and it’s loaded with layers and layers (it’s much heavier) of cheeses including mozzarella.
Try it and Enjoy!
Try These Next!
- Zucchini Rollatini with Spinach and Cheese
- Fast & Easy Zucchini Tomato Soup
- Zucchini Sticks Oreganata
- Easy Italian Zucchini Stew
Hello friends! If you make our delicious roasted zucchini parmesan lightened, let us know and leave a comment below! Your comments and insights help everyone who reads them and it helps us too!
Roasted Zucchini Parmesan - Lightened!
This deconstructed Zucchini Parmesan recipe will explode in your mouth with all the flavors of our mom's original zucchini parmigiana. Best of all, it's made in less time, contains fewer calories and less fat and is twice as delicious without weighing us down.
Ingredients
- 2 Tbsp. extra virgin olive oil - divided
- 4 medium-sized zucchini - sliced round
- salt and black pepper
- 1/2 cup marinara tomato sauce
- 1/4 cup grated Parmesan cheese
- 5 large basil leaves - thinly sliced or chopped
Instructions
- Preheat oven to Roast at 375 F. degrees (190C). Drizzle 1 tablespoon on the bottom of a large roasting pan.
- Scatter the sliced zucchini into the roasting pan, and season with a little salt and black pepper on top. Then drizzle on top with the remaining tablespoon of olive oil.
- Roast zucchini on the top rack in the oven for 20 to 30 minutes, and shaking the pan to turn them over or you can flip them over with a spatula to roast the other side evenly. Then roast for an additional 10 minutes until they are golden.
- Remove and transfer to a serving platter. Then spoon a single layer of tomato sauce ( preferably marinara sauce), then with a generous layer of grated Parmesan cheese on top and fresh basil.
- Set the platter aside to sit for a few minutes before serving. Serve warm or at room temperature.
- Serves 2 to 3
Nutrition Information:
Yield: 3 servings Serving Size: 1 servingAmount Per Serving: Calories: 159Total Fat: 11gCarbohydrates: 14.5gFiber: 4gSugar: 8.2gProtein: 4g
Happy and Healthy Cooking!
Related Posts:
Welcome! From Anna and Liz
We believe the kitchen is the center and the heart of the home. It is where we cook, eat, and unwind with family and friends, creating memorable traditions! Read more…
FREE EMAIL BONUS
Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
FREE EMAIL BONUS
Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
Love this dish! Zucchini and tomatoes go great together. I’ve made it using zucchini “boats” filled with marinara sauce and cheese. I like your method since slicing the zucchini means a lot of water probably comes out in the oven. Can’t wait to try – looks delicious!
Thanks so much, Anthony! And welcome to our blog, it’s so nice to meet you! Yes, this is a great way to making this zucchini dish, and I know you will enjoy it as much as we do. Please come back to tell us your outcome! ENJOY!! 🙂
A delicious way to enjoy the farmers market zucchini in another month or so!
Yes and here in the South we already have zucchini from the farmer’s market , but you don’t have to wait. You can make this dish all year long! Enjoy and thanks for stopping by!