20-Minute Baked Parmesan Zucchini Recipe For When the Garden Explodes With Fresh Zucchini by Melissa Vickers
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Treat a zucchini plant right and you’ll be rewarded with tons of fresh zucchini! Here’s a zucchini recipe from my daughter for an easy way to make use of some of that green summer treasure.
True to how she learned to cook from me and how I learned to cook from my mom, a recipe is just a starting point, and you make it your own – especially when you are missing some of the ingredients. Her inspiration for this easy recipe was similar to eggplant parmesan that involved dipping the zucchini in egg and breadcrumbs, but she didn’t bother, and the result was plenty tasty!
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 1 tablespoon butter
- 1 large zucchini, cut in 1/3-inch slices
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 cup spaghetti sauce
- 1/2 - 3/4 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
Here’s how to make it:
- Set oven to broil. Melt butter in a large ovenproof skillet. Add sliced zucchini in a single layer. Cook until barely browned, flipping to brown both sides.
- Add pasta sauce, just barely covering most of the zucchini. Add mozzarella and top with Parmesan cheese. Broil until cheese starts to brown. Serve with your favorite garlic bread.
Need help converting cooking and baking measurements? Here are some handy kitchen conversion charts.
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