Recipes – Zucchini Parmesan

zucchini parmesan

Picture by Flickr.com user “Blue Lotus”, free content license

Chicken Parmesan, Veal Parmesan and Eggplant Parmesan are relatively well known and quite delicious dishes. Zucchini Parmesan isn’t as well known, however it is truly wonderful, too. I honestly hope that you enjoy this meal as much as I do.

There are actually quite a few recipes on the Internet for zucchini Parmesan, but the following recipe is one that I came up with quite by accident and without knowing that there were recipes for it. The recipe was the result of having a large number of zucchinis that had come out of the garden and knowing that zucchini tends to take on the flavors of whatever it is cooked with.

The fresher the ingredients that are used, the better this dish is. Because of this, though canned, chopped, stewed tomatoes are called for in the recipe, it is even tastier if you use fresh, ripe tomatoes that have been chopped. The zucchini should also be fresh, but it doesn’t need to be peeled if it is young and you’d rather not have them peeled. They simply need to be rinsed well and sliced from side to side, about a quarter inch thick. The following is so good that it usually doesn’t last long enough for there to be leftovers.

Zucchini Parmesan ingredients:

6 cups sliced zucchinis
3 cups sliced onions
1 cup stewed, diced tomatoes (about 1 can)
1 8-oz can tomato sauce
1 cup mozzarella cheese, grated
2 teaspoons fresh basil or 1 teaspoon dried basil
1 teaspoon fresh or dried oregano

Zucchini Parmesan instructions:

1. Put the zucchini and onions in a baking pan by putting a layer of zucchini one slice deep in the pan, breaking the onions into rings and putting a layer over the zucchini, then adding a layer of zucchini, a layer of onions and a final layer of zucchini.

2. Mix the stewed tomatoes, including the juices, with the tomato sauce. Pour this over the top of the zucchinis and onions.

3. Bake at 400 F for 20 minutes, then take the zucchini mixture out, sprinkle the basil and oregano over the top, then cover with the grated cheese. Return the zucchini Parmesan to the oven and cook for an additional 20 minutes.

Variations:

Mozzarella cheese is the choice for this dish, but you can use cheddar, jack or Colby cheese if you wish. Each type of cheese lends a slightly different taste.

If you like spicier foods, chop up 2 jalapeno peppers and put this over the top before adding the herbs and cheese.

Chopped chives can also be added just before adding the cheese and they give a nice splash of color to the dish. The reason for adding the herbs late in the sequence is so they can add more flavor to the finished product without having the flavor cooked out of them.

When it is finished, the zucchini Parmesan should also have plenty of juice. Because of this, it can be great when served over a bed of cooked rice.

This is a really tasty dish that goes with most main courses. It can also be increased and eaten as a main course instead of as a side dish. The zucchini, onions and tomatoes are all healthy and filling, and this meal contains no meat. This means that the only thing that is really fattening is the cheese. It is so flavorful, though, that even people who love eating meat will most likely enjoy it.


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