Best 2 Zucchini And Squash Parmesan Recipes

Zucchini and squash parmesan is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to use up fresh zucchini and squash from your garden, and it is also a good way to get your kids to eat their vegetables. The dish is made with zucchini and squash that are breaded and fried, then topped with tomato sauce, cheese, and herbs. It is then baked until the cheese is melted and bubbly. Zucchini and squash parmesan is a hearty and flavorful dish that is sure to please everyone at your table.

Here are our top 2 tried and tested recipes!

ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME

Zucchini and Summer Squash Gratin With Parmesan and Fresh Thyme image

this is AMAZING!!!! Have some nice crusty bread to sop up the luscious juices. I served this as a main dish--serves 4 as a main dish, six-eight as a side. Please be sure to let this set out before serving, as the recipe instructs--it makes it a much more cohesive gratin.

Provided by spatchcock

Categories Onions

Time 1h25m

Yield 4-8 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 medium onions, thinly sliced
2 garlic cloves, minced
1 1/4 lbs ripe tomatoes, cored and cut into 1/4 inch slices
3/4 lb zucchini or 3/4 lb other green summer squash, cut into 1/4 inch slices on the bias
3/4 lb summer squash or 3/4 lb golden zucchini, cut into 1/4 inch slices on the bias
3 tablespoons olive oil
1/4 cup fresh thyme leave
1 teaspoon coarse salt
1 1/4 cups freshly grated parmigiano-reggiano cheese (I was out of this!!! So I just used freshly grated mozzarella.)
fresh ground black pepper

Steps:

To cook the onions: In a medium skillet, heat the olive oil over medium heat.
Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minute Reduce the heat to medium-low if they're browning too quickly.
Add the garlic and sauté until soft and fragrant, 1 to 2 minutes.
Spread the onions and garlic evenly in the bottom of an oiled 2-quart shallow gratin dish (preferably oval).
Let cool.
To assemble the gratin: Heat the oven to 375°F.
Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbsp of the olive oil, 2 Tbsp of the thyme, and 1/2 teaspoons of the salt.
Reserve half of the cheese for the top of the gratin.
Sprinkle 1 Tbsp of the thyme over the onions in the gratin.
Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
Season lightly with pepper and the remaining 1/2 tsp salt.
Drizzle the remaining 1-1/2 Tbsp olive oil over all.
Combine the reserved cheese with the remaining 1 Tbsp thyme and sprinkle this over the whole gratin.
Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes.
Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 633.8, Fat 29.5, SaturatedFat 8.2, Cholesterol 18, Sodium 1050.8, Carbohydrate 90.9, Fiber 46.5, Sugar 10.3, Protein 30.2

ZUCCHINI AND SQUASH PARMESAN

Zucchini and Squash Parmesan image

Make and share this Zucchini and Squash Parmesan recipe from Food.com.

Provided by ksmall

Categories Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

4 zucchini, cut into 2 inch slices
4 yellow squash, cut into 2 inch slices
olive oil
grated parmesan cheese
italian seasoning
salt
black pepper

Steps:

Preheat the oven to 350 degrees.
Coat the bottom of a glass dish or metal pan with olive oil.
Place the cut zucchini and squash slices in the dish.
Drizzle olive oil on top of the vegetables.
Sprinkle grated cheese on top.
Sprinkle Italian seasoning, salt and pepper on top.
Bake for 30 minutes.

Nutrition Facts : Calories 31.4, Fat 0.3, SaturatedFat 0.1, Sodium 19.6, Carbohydrate 6.6, Fiber 2.2, Sugar 3.4, Protein 2.4

Tips:

Choose the right zucchini and squash. Look for firm, unblemished vegetables that are about the same size. This will ensure that they cook evenly.
Slice the vegetables thinly. This will help them cook quickly and evenly. You can use a mandoline or a sharp knife to slice the vegetables.
Use a good quality Parmesan cheese. This will give the dish a rich, nutty flavor. Avoid using pre-shredded cheese, as it doesn't melt as well.
Don't overcook the vegetables. They should be tender, but still have a slight crunch to them. Overcooked vegetables will become mushy and bland.
Serve the dish immediately. Zucchini and squash parmesan is best when served hot out of the oven.

Conclusion:

Zucchini and squash parmesan is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's also a great way to use up leftover vegetables. With its crispy parmesan crust and tender, flavorful vegetables, this dish is sure to be a hit with the whole family.

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