Sheet-Pan Zucchini Parm
Crispy-edged zucchini slices layered with marinara and melty mozzarella, baked until golden. A 20-minute vegetarian dinner that tastes like you spent way longer on it.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 14g
Ingredients
- 3 whole zucchini (medium, about 1.5 lbs)
- 1.5 cups marinara sauce
- 1.5 cups whole-milk mozzarella, shredded
- ½ cup Parmesan, grated
- 3 tbsp olive oil
- 2 cloves garlic, minced
Instructions
- 1
Slice zucchini lengthwise into 1/4-inch-thick planks. Pat dry with paper towels.
- 2
Brush zucchini slices on both sides with olive oil. Arrange on a sheet pan in a single layer.
- 3
Bake at 425°F for 8 minutes until zucchini is tender and edges start to brown.
- 4
Stir garlic into marinara. Spread half the sauce over the zucchini, then layer with mozzarella and half the Parmesan.
- 5
Top with remaining sauce, then remaining Parmesan. Bake 8 minutes until cheese melts and bubbles at the edges.
- 6
Let cool 2 minutes, then serve hot.
Tools you’ll need
- sheet pan
- chef's knife
- paper towels
- pastry brush
- oven
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