Go Back
–+ servings
Baked zucchini parmesan for Easy Baked Zucchini Parmesan With Garlic Recipe.

Easy Baked Zucchini Parmesan With Garlic

This easy bake zucchini parmesan with garlic recipe is a perfect Italian side dish to any meal or amazingly delicious as a main course! The sweet-sour taste of the tomatoes, along with the creamy cheesiness from the mozzarella and parmesan cheese will have pickiest of eaters coming back for more!
Print Pin
Course: Dinner Ideas, Side Dish, Snack
Cuisine: Italian
Keyword: baking, dish, large, parmesan, recipe, side, summer, zucchini
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 12 servings
Author: Stephanie

Equipment

  • 11 X 7 casserole dish
  • Immersion blender or blender  (My favorite immersion blender found here.)
  • Small Cookie sheet (to dry out the zucchini slices)
  • saucepan

Ingredients

  • 6 medium fresh zucchini
  • 1 ½ cups parmesan or more if you desire!
  • 16 ounce package of sliced mozzarella

For the Sauce

  • 3 cans of 12 oz chopped tomato
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt plus more for salting the zucchini
  • 1 tablespoon butter
  • 1 whole yellow onion chopped
  • 4 cloves garlic chopped
  • 1 teaspoon red pepper flakes optional
  • Dash of black pepper optional
  • 3 cans whole tomatoes

Instructions

  • Drawing out the Moisture From the Zucchini
  • Heat the oven to 375 degrees.
  • Slice the zucchini lengthwise into ¼ inch slices.
  • Place sliced zucchini on a large baking sheet.
  • Sprinkle salt on zucchini.
  • Place the baking sheet into the preheated oven and bake zucchini for 20 to 25 minutes until soft.
  • This will also help to draw out moisture.
  • Making the Marinara Sauce
  • While the zucchini is baking, make the marinara sauce. Place butter in the sauce pan and heat on medium heat.
  • Sauté the onions and garlic, until almost translucent.
  • Add 3 cans of whole stewed tomatoes in a sauce pot.
  • Add Italian seasoning, red pepper flakes, salt, and pepper.
  • Use an immersion blender (My favorite immersion blender found here.) to blend sauce thoroughly.
  • Simmer for about 5 minutes.
  • Putting Together the Zucchini Parmesan Casserole
  • Once the sliced zucchini has baked and is cool enough to handle, line the bottom of the casserole dish with a layer of zucchini going in the same direction.
  • Add a couple of spoonfuls of sauce to cover the zucchini, then sprinkle some shredded parmesan on the sauce.
  • Add another layer of zucchini, this time placing it in the opposite direction. For example, if your first layer was placed horizontally, then your next layer will be placed vertically, alternating there after, all while adding the sauce then the cheese.
  • Continue with this pattern until you are out of zucchini noodles.
  • Make sure you save enough sauce to cover the last layer of zucchini noodles.
  • Then, add sliced mozzarella to the top.
  • Baking the Zucchini Casserole
  • Bake at 375 degrees for 30 minutes.
  • When done, turn the broiler on and roast the dish for 3 to 5 minutes until the cheese has browned.
  • Place on a baking rack to cool.
  • Enjoy!

Notes