🥒 Skillet Zucchini Parmesan
Ingredients:
-
2–3 medium zucchini, sliced into 1/4-inch thick rounds
-
2 tablespoons olive oil
-
2 cloves garlic, minced
-
1 1/2 cups marinara or crushed tomatoes (homemade or jarred)
-
1 teaspoon Italian seasoning
-
1/2 teaspoon salt
-
1/4 teaspoon black pepper
-
1/2 cup grated Parmesan cheese
-
1 cup shredded mozzarella cheese
-
Fresh basil or parsley, chopped (for garnish)
-
Red pepper flakes (optional, for heat)
🔥 Instructions:
1. Sauté the zucchini:
-
Heat olive oil in a large oven-safe skillet over medium-high heat.
-
Add zucchini slices in a single layer and cook for about 2–3 minutes per side, until lightly golden and just tender (do this in batches if needed).
-
Remove zucchini and set aside.
2. Make the sauce:
-
In the same skillet, lower heat to medium and add a touch more oil if needed.
-
Sauté garlic for 30 seconds, then stir in marinara, Italian seasoning, salt, and pepper.
-
Simmer for 3–5 minutes until thickened slightly.
3. Assemble in skillet:
-
Return zucchini slices to the pan, nestling them into the sauce.
-
Sprinkle evenly with Parmesan, then top with mozzarella.
4. Melt the cheese:
-
Cover and cook for 2–3 minutes on low, or place under the broiler for 2–4 minutes until cheese is melted and bubbly (watch closely!).
5. Finish:
-
Garnish with fresh basil or parsley and red pepper flakes if desired.
-
Serve warm — great on its own or with crusty bread or pasta.
✅ Tips & Variations:
-
Low-carb: This dish is naturally low-carb and keto-friendly.
-
Add protein: Stir in cooked ground turkey, sausage, or shredded chicken before the cheese layer for a complete meal.
-
Crispier option: Bread and fry zucchini slices like traditional eggplant parm before assembling.
Would you like a baked casserole-style version or one with breadcrumbs for crunch?