Best 2 Zucchini Parmesan Bake Recipes

Zucchini parmesan bake is an easy and delicious side dish or main course that can be enjoyed for lunch or dinner. It is a versatile dish that can also be adapted to fit various dietary restrictions and preferences. This article will explore the best ways to cook zucchini parmesan bake, including tips for selecting fresh ingredients and the perfect cheese blend. Learn how to achieve the perfect crispy outer layer and tender, flavorful interior that will have everyone asking for more. With the right ingredients and a little bit of culinary know-how, you can create a zucchini parmesan bake recipe that is sure to become a family favorite.

Here are our top 2 tried and tested recipes!

TOMATO EGGPLANT ZUCCHINI BAKE WITH GARLIC AND PARMESAN RECIPE - (3.6/5)

Tomato Eggplant Zucchini Bake with Garlic and Parmesan Recipe - (3.6/5) image

Provided by KodiakDavis

Number Of Ingredients 10

Ingredients

3 medium zucchini (about 1 1/2 pounds)
1 small/medium eggplant (about 3/4 pound)
1 pint cherry or grape tomatoes
1 tablespoon extra virgin olive oil
4 large cloves garlic, minced
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
2/3 cup freshly grated parmesan cheese, divided (about 2 1/2 ounces)
1/4 cup chopped fresh basil, divided
1/4 cup chopped fresh parsley, divided

Steps:

Preheat the oven to 350 degrees F. Lightly grease a deep 9x9-inch baking dish or similar 3 1/2-quart casserole dish with cooking spray. Quarter the zucchini then cut into 1/2-inch slices and place in a large mixing bowl (each piece of zucchini should be roughly 1/2-3/4 inches in size). Slice the eggplant into 1/4-inch rounds, then stack the rounds and cut into roughly 3/4-inch pieces. Add to the bowl with the zucchini. Half the cherry tomatoes and add to the bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, salt, pepper, 1/3 cup of the Parmesan cheese, and half of the basil and parsley. Toss gently to combine. Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10-20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese, basil, and parsley. Serve warm.

ZUCCHINI-PARMESAN BAKE

Zucchini-Parmesan Bake image

When my garden is overflowing with zucchini, I turn to this recipe as a tasty way to use it up. - Shannon Davis, Mason, Michigan

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

Ingredients

3 large eggs
1/2 cup canola oil
3 cups shredded zucchini (about 1 pound)
1 cup reduced-fat biscuit/baking mix
1/2 cup shredded Parmesan cheese

Steps:

Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients., Transfer to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown.

Nutrition Facts : Calories 314 calories, Fat 24g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 387mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

Tips:

For a crispier crust, use Panko breadcrumbs instead of regular breadcrumbs.
To make the dish vegetarian, omit the Parmesan cheese and use a vegan cheese alternative.
For a healthier version, use whole wheat breadcrumbs and low-fat cheese.
Add a layer of cooked spinach or other greens between the zucchini and cheese layers for a boost of nutrition.
For a more flavorful dish, use a flavorful cheese blend, such as a combination of Parmesan, mozzarella, and asiago.
Serve with a side of marinara sauce, pesto, or a simple vinaigrette dressing.

Conclusion:

Zucchini Parmesan Bake is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's easy to make and can be tailored to your own taste preferences. With its combination of crispy crust, tender zucchini, and melted cheese, this dish is sure to please everyone at your table.