Easy Zucchini Parmesan

🧂 Ingredients

• 1 (24-ounce) jarred tomato sauce

  (use a quality sauce)
• 2 tablespoons butter
• 2 cloves garlic

  minced
• 1 teaspoon dried oregano

  (or Italian seasoning) plus fresh basil if using.
• 1/2 teaspoon red pepper flakes

  optional
• 2 pounds zucchini

  ends trimmed, halved crosswise, and sliced thinly (1/3 to 1/4 inch thick).
• salt and pepper

  to taste
• 2 tablespoons olive oil
• 3/4 cup Parmesan
• 1/2 cup shredded mozzarella cheese

Instructions

• 1 Preheat the oven to 450℉ and line two sheet pans with parchment for easy
  clean-up.
• 2 Prepare the zucchini slices, season with salt and pepper on both sides, and toss
  with 2 tablespoons olive oil. Arrange slices on the prepared baking sheets
  sprinkle with red pepper flakes, and roast until lightly golden and fork tender;
  about 10-12 minutes. Drain on paper towels and pat dry, eliminating as much
  moisture as possible from the zucchini strips.
• 3 Reduce oven temperature to 375℉.
• 4 While the zucchini is roasting, add the jarred tomato sauce into a saucepan.
  Stir in seasonings, garlic, and butter. Heat and stir over medium heat until the
  butter melts. Set aside.
• 5 Spread 1/4 cup tomato sauce on the bottom of a 2-quart baking dish. Arrange 1/3
  of the zucchini in an even layer over the sauce—spoon 1/3 of the remaining sauce
  over the zucchini and top with 1/4 cup Parmesan. Repeat this layer 2 more times,
  ending with 1/4 cup Parmesan. Top with shredded mozzarella cheese.
• 6 Bake the casserole for 30-35 minutes or until bubbling and browned on top.
  Remove from the oven and let sit for 5-10 minutes before serving. Top with fresh
  basil or parsley.

Nutrition Info