Easy & Healthy Italian Zucchini Bake Recipe
When summer hits and zucchini floods your kitchen, it’s time for a dish that makes this humble vegetable the star. Italian Zucchini Bake is the perfect answer—comforting, cheesy, fresh, and packed with garden flavor.
Ingredients
- 4 –5 small zucchini or 3 large, sliced lengthwise into ½-inch strips
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 cups marinara sauce homemade or jarred
- 8 oz fresh mozzarella sliced
- ¼ cup Parmesan cheese freshly grated
Optional Add-ins:
- Fresh basil leaves
- Red pepper flakes for heat
- Roasted bell peppers or eggplant for extra veggies
Instructions
- Prep zucchini: Wash zucchini and slice lengthwise into ½-inch thick pieces. Pat dry with a towel.
- Season: Drizzle slices with olive oil and sprinkle with salt and pepper.
- Cook zucchini: Grill or sauté in a pan over medium heat for 2–3 minutes per side until lightly browned. Set aside.
- Preheat oven: Set broiler to high heat.
- Assemble: In a glass or ceramic baking dish, spread ½ cup marinara sauce. Layer zucchini slices flat (no overlapping). Spoon remaining marinara evenly over zucchini.
- Add cheese: Lay mozzarella slices on top, then sprinkle with Parmesan.
- Broil: Place dish under broiler for 3–4 minutes, or until cheese is bubbling and lightly golden.
- Rest: Let sit for 5 minutes before serving to allow flavors to meld.
Notes
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- Grilling tip: If using an outdoor grill, brush grill grates with oil to prevent sticking.
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- Cheese matters: Use fresh mozzarella for the best melt and flavor.
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Make ahead: Prepare the dish up to the broiling step, refrigerate, and broil right before serving.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 350°F oven until warm.
Nutritional Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 12 g |
| Protein | 15 g |
| Fat | 22 g |
| Saturated Fat | 8 g |
| Fiber | 4 g |
| Sugar | 7 g |
| Sodium | 580 mg |
| Potassium | 650 mg |
| Calcium | 250 mg |
| Vitamin C | 32 mg |
| Iron | 2 mg |