Easy Zucchini Parmesan Bake
Are you tired of the same old dinner options? Let me introduce you to a game-changing zucchini parmesan bake that’s both healthy and delicious! This easy recipe transforms simple zucchini into a mouthwatering dish that even veggie-skeptics will love. Whether you’re looking for a keto-friendly meal or just want to sneak more vegetables onto your family’s plates, this versatile recipe has got you covered.
Ingredients
Ingredients: For Classic Layered Version:
- 2 medium zucchini, sliced ¼-inch thick
- 1 cup marinara sauce
- ½ cup freshly grated parmesan cheese
- ½ cup shredded mozzarella cheese
- ½ cup breadcrumbs (optional for keto)
- 1 teaspoon Italian herbs
- ½ teaspoon garlic powder
- Salt and pepper to taste
For Zucchini Boats Version:
- 2 medium zucchini, halved lengthwise
- ½ cup freshly grated parmesan cheese
- 2 tablespoons butter, melted
- 1 teaspoon granulated garlic
- ¼ teaspoon ground black pepper
Instructions
Prep (15 minutes):
- Preheat oven to 425°F (220°C) for the classic version or 400°F (200°C) for the zucchini boats.
- Slice zucchini into ¼-inch-thick rounds (for classic) or halve them lengthwise (for boats).
- For boats, use a fork to score the flesh and pat dry to remove moisture.
For Classic Version:
- Coat zucchini slices in seasoned breadcrumbs (optional for keto) and bake on a parchment-lined baking sheet for 20-30 minutes until golden.
- Layer zucchini in a baking dish with marinara sauce, parmesan, and mozzarella cheese. Repeat layers.
- Bake at 425°F for an additional 20-25 minutes until cheese is bubbly and golden.
For Zucchini Boats Version:
- Brush zucchini halves with melted butter, sprinkle with garlic, pepper, and parmesan.
- Place on parchment paper and bake for 20-25 minutes until cheese is golden and bubbly.
Serve:
- For the classic version, let it rest for 10 minutes before serving to set. Garnish with fresh basil if desired.
- For boats, serve immediately.
Notes
- Keto Version: Skip breadcrumbs and use crushed pork rinds or extra parmesan instead.
- You can prep this dish up to 24 hours ahead by assembling and refrigerating it unbaked.
- This dish pairs perfectly with a side salad, roasted veggies, or garlic bread (for non-keto eaters).