Try this Lazy Baked Zucchini Parmesan recipe, or contribute your own.
- Carbohydrate 30.6603964284073 g
- Cholesterol 49.895160656 mg
- Fat 16.99029424152 g
- Fiber 6.4051426975 g
- Protein 27.5864287426361 g
- Saturated Fat 9.916792694687 g
- Serving Size 1 1 recipe (931g)
- Sodium 164909.445137545 mg
- Sugar 24.2552537309073 g
- Trans Fat 1.232493769157 g
- Calories 375 calories
Step-by-step
- Preheat large cast iron skillet on medium heat and swirl oil to coat.
- Panfry zucchini slices in batches until browned a bit on each side (1-2 minutes per side and reduce time as skillet gets hotter towards the end) and transfer to a platter.
- In the meanwhile, preheat oven to 425 degrees F.
- To a can of tomato sauce, add balsamic vinegar, salt and pepper; stir carefully to mix.
- Using the same skillet layer the dish in 3 layers - zucchini topped with tomato sauce and sprinkled with Parmesan cheese, reserving more sauce and cheese for the top layer.
- Reserve that last layer of cheese.
- Bake on the lower rack uncovered for 20 minutes.
- Sprinkle with remaining Parmesan cheese and bake for 3 more minutes.
- Serve hot, warm or cold.
- Anything works.
- With any whole grain, meat or fish.
The ingredient roster lists zucchini, tomato sauce, and cheese, yet it omits the thermal capacity required to turn watery squash into a cohesive casserole. Cast iron retains heat efficiently, which makes panfrying the one-half-inch rounds in batches essential for surface browning without steaming. Working in batches prevents pan overcrowding. Overcrowding drops the skillet temperature and releases excess water from the zucchini cells.
Managing Heat and Pan Capacity
Preheat a large cast iron skillet over medium heat until the oil shimmers before adding the squash. Panfry the rounds for one to two minutes per side until they develop golden spots, keeping a close eye as the metal heats up and reduces subsequent cooking times. Transfer the browned rounds to a platter while mixing low sodium tomato sauce, balsamic vinegar, Himalayan pink salt, and ground black pepper in a separate bowl. The acid in the balsamic vinegar cuts through the richness of the grated parmesan cheese and balances the natural sweetness of the concentrated tomato solids.
Layering and Baking Mechanics
Assemble the dish directly in the warm skillet to utilize residual heat and minimize dishwashing. Layer the fried rounds, seasoned sauce, and parmesan in three distinct sequences, reserving a portion of the cheese for the final minutes in the oven. Preheat the oven to 425 degrees Fahrenheit and bake the skillet on the lower rack uncovered for twenty minutes. Sprinkle the remaining parmesan over the top and return the skillet to the oven for three additional minutes until the cheese melts and forms a golden crust.
