BFY Zucchini Parmesan

Discover the story

Every time we make this dish, there are never any leftovers!

Meet our Better For You Zucchini Parmesan, a simple and flavorful dish that combines fresh, wholesome ingredients. With tender slices of zucchini, fresh tomatoes, and aromatic chopped basil, it’s a light yet satisfying option for any meal.

Baked with a bit of cheese, this dish can fit into almost any meal. The key to this dish is to cook down the zucchini and tomatoes until most of the liquid has evaporated.

WOT we love about this recipe? This is another dish that can be prepped ahead of time, refrigerated, and then baked with ready-to-serve.

BFY Zucchini Parmesan

Servings

Ingredients

2 tbsp olive oil
2-3 cloves of garlic, minced
2 Zucchini, sliced
½ tsp Kosher salt
8-10 Cocktail tomatoes, chopped and drained
¼ cup fresh basil, chopped
½ cup mozzarella, shredded

Instructions

Preheat oven to 350 degrees F.
In a large skillet and over medium heat, add the olive oil and garlic. Lightly brown.
Add the sliced zucchini and Kosher salt. Sauté until slightly soft.
Add the chopped and drained tomatoes to the zucchini. Sauté until the tomatoes break down and the zucchini is tender. Continue cooking until most of the liquid released from the zucchini and tomatoes has been cooked down. Cooking the mixture down is an important step.
Once the mixture has been cooked down and the liquid has evaporated, add the fresh chopped basil and stir.
In a small casserole dish or 8” pie plate, add enough of the mixture to cover the bottom of the dish. Top with ¼ cup of the shredded mozzarella.
Add the remaining tomato-zucchini mixture on top and finish with the balance of the cheese.
**At this point, the dish can be made ahead and refrigerated until ready to bake and serve.**
Bake in the preheated oven for 20 minutes or until the edges begin to bubble slightly and the cheese has melted on top.
Serve with red pepper flakes if desired.