Featured Recipe / Gluten Free / Main Courses / Vegetarian

Roasted Zucchini Parmesan

- July 5, 2020 | April 16, 2023 - janine

Adapted from NYT cooking

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This is my favorite brand for whole peeled or crushed tomatoes. I also like Muir Glen whole peeled tomatoes.
  • SAUCE:
    • 1 (28 oz.) can of whole peeled tomatoes
    • 1 small onion, chopped (I don’t use onion)
    • 4 medium cloves garlic (I use 3 cloves, sliced thin)
    • 1 teaspoon kosher salt (I use 1/2 teaspoon)
    • 1/4 teaspoon red pepper flakes
    • 1 tablespoon chopped fresh basil
  • ROASTED ZUCCHINI:
    • 2 1/2 to 3 pounds zucchini
    • Salt and pepper
    • 3 tablespoons extra-virgin olive oil
    • 3/4 cup grated Parmesan (I use 1/2 cup)
    • Optional – I like to add a bread crumb topping
      • 1/2 cup panko bread crumbs
      • 1 tablespoon melted butter or olive oil
    • Pasta, for serving
  • SAUCE:
    1. Add 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion.
    2. Cook, stirring often, until tender, about 5 minutes.Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute.
    3. Add tomatoes, salt, pepper, red pepper flakes, and basil sprigs.
    4. Increase heat to medium-high.
    5. When tomatoes are bubbling briskly, stir and simmer about 20 minutes.
    6. Remove from heat and stir in basil.
  • ZUCCHINI
    1. Heat oven to 475-F. Line 2 sheet pans with parchment paper.
    2. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick.
    3. Place sliced zucchini in a bowl and toss with olive oil.
    4. Arrange zucchini slices on baking sheets in one layer and sprinkle with salt and pepper.
    5. Roast for 15 minutes, until lightly browned on the underside and tender (it’s ok if it doesn’t get browned).
    6. Remove zucchini from oven and reduce heat to 375-F.
    7. To assemble: Spread 1/4 cup tomato sauce over bottom of dish.
    8. Arrange a third of the zucchini in an even layer over tomato sauce.
    9. Spoon a third of remaining sauce over zucchini.
    10. Sprinkle with 1/4 cup Parmesan.
    11. Repeat with 2 more layers, ending with 1/4 cup Parmesan (if adding bread crumb topping, mix the 1/4 cup parmesan into the crumb/butter mixture and sprinkle on top).
    12. Drizzle on little bit of olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges.
    13. Remove from heat and allow to sit for 5 to 10 minutes before serving.

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