Description
Zucchini parmesan is the ultimate veggie twist on a classic favorite. It’s crispy, cheesy, and loaded with flavor, minus the pasta. This recipe takes zucchini planks, bakes out their moisture, and then layers them with basil-infused ricotta, breadcrumbs, and parmesan. The result? A healthier, low-carb, and irresistibly delicious dish that’s perfect for family dinners or meal prep.
Ingredients
Units
Scale
- 2 pounds zucchini (about 4 medium), trimmed
- 3 tablespoons extra-virgin olive oil, divided
- 2 teaspoons kosher salt, divided
- Freshly-ground black pepper
- 1 (16-ounce) container ricotta or cottage cheese (about 2 cups)
- 8 ounces low-moisture mozzarella cheese, shredded (about 2 cups), divided
- 1/2 cup loosely-packed chopped fresh basil leaves, plus more for serving
- 1/2 teaspoon crushed red pepper flakes
- 2 ounces finely-grated Parmesan cheese (about 1 cup)
- 1/2 cup panko breadcrumbs (opt for gluten-free if needed)
- 1 (24-ounce jar) marinara sauce (about 3 cups), divided
Instructions
- Preheat oven to 450 F.
- Slice the zucchini in half crosswise, then lengthwise into ¼-inch thick slabs. Toss with 2 tablespoons of olive oil. Season with 1½ teaspoons of the salt and several grinds black pepper and toss with your hands to coat.
- Arrange the zucchini slices in a single layer on a baking sheet. You may need to use two baking sheets. Roast until knife-tender and the undersides are beginning to brown, 10 to 12 minutes.
- In a bowl, combine the ricotta or cottage cheese, basil, red pepper flakes, 1½ cups of the mozzarella cheese and a sprinkle of Parmesan cheese.
- In a separate bowl, stir together the Parmesan, breadcrumbs, remaining 1 tablespoon oil, and a pinch each salt and black pepper.
- Combine the zucchini onto one sheet pan. On the now-empty sheet pan, spread 2 cups of the marinara sauce all the way to the edges. Arrange all of the zucchini slices over top (they should mostly fit in one layer, but it’s okay if they overlap slightly). Dollop on the cottage cheese mixture, followed by the remaining sauce.
- Sprinkle the remaining ½ cup mozzarella evenly over the sheet pan, followed by the breadcrumb mixture. (Be generous around the edges of the sheet pan).
- Bake until the sauce is bubbling and the cheese is browned in spots, 20 to 25 minutes. Let sit at least 5 minutes before topping with more basil and serving.