Zucchini Parmesan Recipe

Name: Zucchini Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Vegetarian
Ingredients: 2 tablespoons oil; 4 medium zucchini, sliced fairly thin (about 2 lb.); ⅓ cup coarsely chopped onion; 1 tablespoon chopped parsley; 12 clove garlic, minced; ½ teaspoon salt (optional); ¼ teaspoon pepper; ¼ teaspoon oregano; ¼ teaspoon basil; ¼ teaspoon rosemary; 2 cups peeled chopped tomatoes or 1 (14 1/2 ounce) can diced tomatoes ((See note below on tomatoes.)); ¼ cup grated parmesan cheese (or more, to taste)

Servings: persons

2 tablespoons oil
4 medium zucchini, sliced fairly thin (about 2 lb.)
⅓ cup coarsely chopped onion
1 tablespoon chopped parsley
12 clove garlic, minced
½ teaspoon salt (optional)
¼ teaspoon pepper
¼ teaspoon oregano
¼ teaspoon basil
¼ teaspoon rosemary
2 cups peeled chopped tomatoes or 1 (14 1/2 ounce) can diced tomatoes ((See note below on tomatoes.))
¼ cup grated parmesan cheese (or more, to taste)

1
Heat oil in a large skillet.
2
Add the zucchini and seasonings and saute mixture over medium heat, stirring often, until the zucchini is almost as tender as you like it-still a bit crunchy, thoroughly cooked, whatever.
3
Especially if you are using canned tomatoes, at this point you may want to drain off at least some of the water that has cooked out of the zucchini, so the finished dish isn't too gooshy.
4
Stir in the tomatoes and continue to saute until the tomatoes are heated through.
5
(I used the canned tomatoes, and since the fresh ones are peeled and then cooked, there might not be much difference in this case between canned and fresh.)
6
Spoon into a serving dish and sprinkle with the Parmesan cheese.
7
Serve hot.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons oil, 4 medium zucchini, sliced fairly thin (about 2 lb.), ⅓ cup coarsely chopped onion, 1 tablespoon chopped parsley, and more.

Yes, Zucchini Parmesan falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Parmesan

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