Zucchini and Tomato Parmesan

Discover the perfect blend of garden-fresh flavors with this irresistible Zucchini and Tomato Parmesan recipe! This easy-to-make, oven-baked dish combines layers of tender zucchini and juicy Roma tomatoes, all seasoned with aromatic Italian herbs and garlic-infused olive oil. A blanket of marinara sauce, two types of cheese—creamy mozzarella and nutty Parmesan—and a golden, crispy topping of panko breadcrumbs add the perfect balance of richness and texture. Ready in under an hour, this healthy vegetarian casserole is baked to bubbly perfection and garnished with vibrant fresh basil for a delightful finishing touch. Perfect as a comforting main course or a show-stopping side dish, it’s loaded with wholesome ingredients and bursting with classic Italian flavors. Your kitchen will smell divine, and your taste buds will thank you!

Nutriscore Rating: 60/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium Zucchini
• 4 medium Roma tomatoes
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons Olive oil
• 2 Garlic cloves, minced
• 1 cup Marinara sauce
• 0.75 cup Parmesan cheese, grated
• 0.5 cup Mozzarella cheese, shredded
• 0.5 cup Panko breadcrumbs
• 6 leaves Fresh basil leaves

Directions

Step 1

Preheat the oven to 375°F (190°C) and grease a medium-sized baking dish with olive oil.

Step 2

Slice the zucchini and Roma tomatoes into 1/4-inch thick rounds.

Step 3

Lay the zucchini slices on a paper towel, sprinkle with 1/2 teaspoon of salt, and let them sit for 10 minutes to draw out excess moisture. Pat them dry with another paper towel.

Step 4

In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat.

Step 5

Spread a thin layer of marinara sauce (about 1/4 cup) on the bottom of the prepared baking dish.

Step 6

Arrange a layer of zucchini slices over the marinara sauce, slightly overlapping them. Add a layer of tomato slices on top. Sprinkle with a pinch of salt, black pepper, and a little Italian seasoning.

Step 7

Drizzle about 1/3 of the garlic-infused olive oil over the vegetables, followed by a light sprinkle of Parmesan cheese.

Step 8

Repeat the layers (marinara, zucchini, tomatoes, seasoning, garlic oil, and Parmesan) until you’ve used all the vegetables, finishing with a layer of marinara on top.

Step 9

In a small bowl, mix the panko breadcrumbs with the remaining olive oil and a bit of grated Parmesan. Sprinkle the breadcrumb mixture evenly over the top layer.

Step 10

Bake in the preheated oven for 25-30 minutes, or until the top is golden and crispy and the vegetables are tender.

Step 11

In the last 5 minutes of baking, sprinkle the shredded mozzarella over the top and return to the oven until melted and bubbly.

Step 12

Remove from the oven and let the dish rest for 5 minutes. Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	1066 grams (1066.0g)

Amount per serving	% Daily Value*
Calories	1029

Total Fat 64.40g	83%
Saturated Fat 24.10g	121%
Polyunsaturated Fat 2.90g
Cholesterol 104mg	35%
Sodium 7942mg	345%
Total Carbohydrate 70.50g	26%
Dietary Fiber 9.60g	34%
Total Sugars 40.70g
Protein 47.90g	96%

Vitamin D 0IU	0%
Calcium 1208mg	93%
Iron 5mg	29%
Potassium 1529mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.0%

Protein: 18.2%

Carbs: 26.8%