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Baked Italian Zucchini Recipe

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3.8 from 51 reviews

Baked Italian Zucchini is a flavorful and comforting dish featuring grilled zucchini slices layered with rich homemade marinara sauce, fresh mozzarella, and Parmesan cheese, then broiled until bubbly and golden. This recipe combines the smoky taste of grilled vegetables with the rich, savory flavors of Italian cheeses and herby tomato sauce, making it a perfect vegetarian main or side dish.

Ingredients

For the Zucchini

  • 5 small zucchini or 3 large ones
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt and pepper
  • 8 oz fresh mozzarella (fresh preferred, shredded also works)
  • ¼ cup fresh grated Parmesan cheese

For the Marinara Sauce

  • 28 ounces San Marzano tomatoes
  • 1 ½ tablespoons extra virgin olive oil
  • ½ yellow onion, finely diced
  • 2 cloves garlic, finely chopped
  • 2 fresh basil leaves
  • 1 teaspoon kosher salt
  • ⅛ teaspoon dried oregano

Instructions

  1. Making The Marinara: Heat a large sauté pan over medium heat. Add 1 ½ tablespoons extra virgin olive oil and the finely diced yellow onion, then cook until the onion becomes translucent. Add the chopped garlic and cook for an additional minute to release its aroma.
  2. Add the whole canned San Marzano tomatoes to the pan. Use a potato masher or the bottom of a mug to gently break down the tomatoes while stirring well to combine them with the oil mixture.
  3. Stir in the kosher salt, dried oregano, and fresh basil leaves. Bring the mixture to a simmer, then reduce the heat to low and let it simmer uncovered for 15 minutes. Taste and adjust salt as needed.
  4. Preparing the Zucchini: Clean and wash the zucchini. Preheat a grill pan, grill, or a large heavy-bottom skillet over medium heat.
  5. Cut the zucchini lengthwise into ½ inch thick strips. Drizzle them with 3 tablespoons olive oil and sprinkle evenly with 1 teaspoon kosher salt and pepper.
  6. Grill or pan-cook the zucchini slices for about 3 minutes on each side until they develop nice grill marks and are tender. Remove from heat and set aside.
  7. Assembling the Dish: Gently warm the marinara sauce on low heat. Preheat your broiler on high.
  8. Grab a large oven-safe baking dish and spread ½ cup of marinara evenly over the bottom.
  9. Arrange the grilled zucchini slices side by side in the dish, avoiding overlap; use two baking dishes if necessary for larger zucchini.
  10. Spoon about a tablespoon of marinara onto each zucchini slice and spread it lightly, covering all slices.
  11. Cut the fresh mozzarella into thin strips and distribute them evenly over the zucchini, don’t worry about neatness as it will melt.
  12. Sprinkle the freshly grated Parmesan cheese evenly over the top.
  13. Place the baking dish under the broiler for 3-4 minutes until the cheese is melted, bubbly, and just starting to brown.
  14. Remove from the oven and serve immediately, ideally with a side of pasta and the remaining marinara sauce.

Notes

  • Leftovers store well in the fridge for up to 2 days. To reheat, allow the dish to come to room temperature, then bake in a preheated 350°F oven for 10-15 minutes until warmed through.
  • If fresh mozzarella is unavailable, shredded mozzarella can be used as a substitute.
  • This dish works well as a vegetarian main course or as a side to your favorite Italian meal.
  • Using San Marzano tomatoes adds a richer flavor to the marinara sauce but any good quality canned tomatoes can be used.

Find it online: https://flavorspath.com/baked-italian-zucchini-recipe/