Italian Layered Zucchini Parmesan
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.
Servings: 8 cups
Calories: 151kcal
Ingredients
- 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
Instructions
- 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.
Notes
Tools and equipment:
Cutting board
Chef's knife
Large, oven proof skillet
Cheese grater (if needed)
Can opener
Chef's knife
Large, oven proof skillet
Cheese grater (if needed)
Can opener
Nutrition
Serving: 1cup | Calories: 151kcal | Carbohydrates: 7g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 237mg | Potassium: 356mg | Fiber: 2g | Sugar: 4g | Vitamin A: 910IU | Vitamin C: 48.8mg | Calcium: 206mg | Iron: 0.8mg