Baked Zucchini Parmigiana
This baked zucchini parmigiana is cheesy tomato goodness that is low carb and easy to make. Using zucchini as the base of the dish is a good way to mix up the classic parmigiana
Equipment
- oven
Ingredients
- 1 lb zucchini sliced in half lengthwise with the center scooped out with a spoon
- 1 tsp olive oil
- 2 cup marinara sauce recipe link above
- 2 cup mozzarella, shredded
- 1 cup parmesan, grated
- salt to taste
- fresh basil for garnish (optional)
Instructions
- Preheat oven to 450 deg. F. To prepare zucchini, trim off the ends and then cut in half lengthwise. Using a spoon, scoop out the center of each zucchini half. Season the zucchini lightly with salt and olive oil.
- Place seasoned zucchini on oven safe tray. Bake for about 10-15 minutes, until zucchini is just cooked through. Remove from oven.
- Scoop marinara sauce onto zucchini halves, reserving some sauce for serving. Sprinkle parmesan cheese onto the zucchini, reserving some for serving. Top the zucchini with the mozzarella cheese.
- Bake in oven for 5 to 10 minutes, until cheese has melted and browned lightly. Remove from oven. Serve immediately. Sprinkle with reserved cheese and extra marinara sauce. Garnish with fresh basil.
