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
Equipment
- 3-4 quart oven safe casserole dish
- cheese grater optional
- box grater optional
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 cans (15 ounces each) 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 Fahrenheit
- Brush the bottom of a large, oven proof skillet or casserole dish 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 (uncovered) for 20 minutes.
- Remove the pan 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
Store leftovers in an airtight container in the refrigerator for up to 5 days.
May be frozen in an airtight freezer container for up to 2 months.
Nutrition
Serving: 1cup | Calories: 151kcal | Carbohydrates: 7g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 237mg | Fiber: 2g | Sugar: 4g
