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Prep time: 15 minutes
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Cook time: 30 minutes
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Total time: 45 minutes
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Intensity: Easy
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Yield: 4-6 servings as a side, 3-4 as a main
Ingredients
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2 tablespoons olive oil, plus more for greasing the dish
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3 medium zucchini (about 1.5 lbs), sliced into ¼-inch rounds
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1 small yellow onion, finely chopped
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3 cloves garlic, minced
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1 (24-ounce) jar of your favorite marinara sauce (or about 3 cups homemade)
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1 teaspoon dried oregano
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½ teaspoon red pepper flakes (optional, for heat)
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Salt and freshly ground black pepper, to taste
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1 cup (4 oz) shredded low-moisture mozzarella cheese
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½ cup (2 oz) grated Parmesan cheese
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¼ cup fresh basil or parsley, chopped, for garnish
Instructions
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Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized 2-quart casserole dish with a little olive oil.
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Cook the Aromatics: In a large skillet or sauté pan, heat the 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 4-5 minutes, until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
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Build the Sauce: Pour the marinara sauce into the skillet with the onions and garlic. Stir in the dried oregano and red pepper flakes (if using). Season with a pinch of salt and pepper. Let the sauce simmer gently for 5 minutes to allow the flavors to meld. Remove from heat.
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Layer the Zucchini: Arrange a single layer of the sliced zucchini rounds on the bottom of the prepared baking dish. They can overlap slightly. Spoon about one-third of the tomato sauce over the zucchini, spreading it evenly. Sprinkle with a little salt and pepper.
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Repeat the Layers: Add another layer of zucchini slices, followed by another third of the sauce. Top with a final layer of the remaining zucchini and pour the rest of the sauce over the top, ensuring the zucchini is mostly covered.
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Cheese It Up: Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. Finally, sprinkle the grated Parmesan cheese over the mozzarella.
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Bake to Perfection: Place the baking dish in the preheated oven, uncovered. Bake for 25-30 minutes, or until the zucchini is tender when pierced with a fork and the cheese is melted, bubbly, and lightly golden brown on top. For a browner, crispier cheese crust, you can turn on the broiler for the last 1-2 minutes of baking—watch it closely so it doesn’t burn.
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Rest and Serve: Remove the bake from the oven and let it rest for at least 5-10 minutes before serving. This allows the dish to set and makes it easier to serve. Garnish generously with fresh chopped basil or parsley just before bringing it to the table.
Notes & Substitutions
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Make it a Meal: To turn this into a heartier main dish, you can add a layer of cooked ground meat (beef, turkey, or Italian sausage) or cooked lentils on top of the first sauce layer.
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Add More Veggies: Feel free to add other vegetables. Sliced mushrooms, bell peppers, or spinach sautéed with the onions would be delicious.
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Gluten-Free: This recipe is naturally gluten-free if you use a gluten-free marinara sauce. Always check the labels on your sauce and pre-shredded cheese to be sure.
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Cheese Variations: Try using provolone or fontina in place of the mozzarella for a different flavor profile. You can also use Pecorino Romano instead of Parmesan for a sharper, saltier kick.
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Make Ahead: You can assemble the entire dish (without baking) up to 24 hours in advance. Cover and refrigerate. When ready to bake, you may need to add an extra 10-15 minutes to the cooking time since you’ll be starting from cold.
Nutrition Information
*Nutrition information is an estimate and will vary based on the specific ingredients and brands used. Values are per serving, based on 4 main-dish servings.*
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Serving Size: ¼ of the dish
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Calories: 295
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Total Fat: 17g
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Saturated Fat: 6g
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Cholesterol: 28mg
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Sodium: 890mg
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Total Carbohydrate: 22g
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Dietary Fiber: 5g
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Total Sugars: 12g
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Protein: 16g
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Vitamin D: 0mcg
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Calcium: 340mg
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Iron: 3mg
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Potassium: 1015mg