Italian Zucchini Parmesan has all the flavors you love about pizza or lasagna but without all those annoying carbohydrates to weigh you down.
Zucchini is one of those awesome ingredients that takes on the flavors of whatever it’s cooked with. In the case of this Italian Zucchini Parmesan, it’s the sauce and these cheese!
Much like a pizza or lasagna, this recipe hits a bulls-eye for flavor, but not for all those annoying carbohydrates found in a crust or pasta.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Low Carb Italian Zucchini Parmesan is available at the end of this post.
The ingredient list;
- Yellow Squash
- Olive Oil
- Green Bell Pepper
- Red Bell Pepper
- Tomato Sauce
- Parmesan Cheese
- Mozzarella Cheese
- Dried Basil
- Dried Oregano
- Salt and Pepper
Why this recipe works:
With zucchini and summer squash being so prevalent in the grocery store, home gardens, and farmer’s markets, I wanted to come up with a recipe that marries the idea of eggplant Parmesan, and pizza, but with using summer squash and zucchini as a replacement for the eggplant.
I think I hit the nail right on the head with this recipe for Italian Layered Zucchini Parmesan! Try it, and you be the judge!
If you or your kids love pizza and/or lasagna, you’re going to adore this easy to prepare zucchini recipe!
Additional add-in suggestions for Italian Zucchini Parmesan;
- Cooked Ground Beef
- Cooked Italian Sausage
- Cooked Bacon
- Fresh Basil, for garnish
- What are some of your ideas?
This recipe is a lot like a lasagna in that it’s layered before baking. But in place of the pasta, the summer squash and veggies are the stars of this show.
Unless of course, you’re more a fan of the bubbly brown layer of cheese…but then, who can blame you?
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Delicioso White Bean, Fennel & Italian Sausage Soup
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One-Pan Italian Sausage Dinner
This One-Pan Italian Sausage, Fennel & Potato recipe is a simply delicious, no fuss dinner! You can cook it on the grill, or in the oven. Your call. Either way, you decide to make it, you’re going to love the easy cleanup and the perfect combination of flavors!
The easy step-by-step instructions for making Italian Zucchini Parmesan;
- Layer 1 large sliced zucchini, 1 sliced and seeded green bell pepper, 1 sliced and seeded red bell pepper, 1 sliced small red onion, and 3 sliced small yellow summer squash in a large, ovenproof skillet.
- Season the layers with salt and pepper to taste as you go.
- Pour two cans of your favorite canned tomato sauce over top of the veggies in the skillet.
- Place the skillet in a preheated 425-degree oven for 20 minutes.
- Remove the skillet from the oven and top with shredded mozzarella cheese, grated Parmesan cheese.
- Sprinkle with dried basil and oregano.
- Return the skillet back into the oven until the cheese is bubbly, brown, and melted.
**The following affiliate links are some suggested products I’ve chosen that will aid you in the making and serving of this recipe for Italian Zucchini Parmesan if desired.
Below is the printable recipe card for today’s skillet Italian Zucchini Parmesan.
If you’ve enjoyed this recipe and look forward to making it (or have already made it), I’d appreciate if you’d take a moment to give it some feedback by way of stars near the comment section at the end of this post. Thank you so much!
- 2 tablespoons olive oil
- 1 large zucchini sliced into ¼” rounds
- 3 small yellow summer squash sliced into ¼” rounds
- 1 medium red onion sliced into ¼” slices
- 1 green bell pepper seeded and sliced into ¼” slices
- 1 red bell pepper seeded and sliced into ¼” slices
- salt and pepper to taste
- 2 can 15 ounces tomato sauce
- 1½ cups shredded mozzarella
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
Preheat oven to 425-degrees.
Brush the bottom of a large, oven proof skillet with the olive oil.
Layer the sliced zucchini, red onion, green pepper, red pepper, and summer squash in the skillet, making sure to season each layer with salt and pepper (to taste) as you go.
Top the vegetables in the skillet with the tomato sauce.
Add the skillet to the preheated oven and cook for 20 minutes.
Remove the skillet from the oven and top the casserole evenly with the mozzarella and Parmesan cheese and sprinkle with the dried basil and dried oregano.
Return the skillet back into the oven and cook until the cheese is browned and bubbly.
Tools and equipment:
Large, oven proof skillet
Cheese grater (if needed)
Since sharing is caring, I’m sharing some of the best zucchini recipes I’ve found on Pinterest that I think you’ll enjoy as well. Here goes:
Yum, right? I hope you’ve visited all those delicious recipe posts, and pinned some of them too. I know I have!
I sincerely hope you’ve enjoyed today’s zucchini recipe for skillet Italian Zucchini Parmesan as much as I’ve enjoyed bringing it to you!
Should you have any comments or questions regarding this recipe or anything else you’ve seen on my site, please don’t hesitate to contact me directly or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!
**Note – The post above includes affiliate links. As always, I truly thank you for your support!