Parmesan Zucchini
A flavorful zucchini dish with a pizza-like profile, featuring Italian seasonings, tomato, and Parmesan cheese, perfect for light meals or as a side for health-conscious eaters.
Ingredients
Instructions
- Wash and slice the zucchini.
- Put the sliced zucchini in a medium-sized saucepan.
- Add chicken bouillon, minced onion, sliced celery, and tomato puree to the saucepan.
- Add salt and pepper to taste.
- Cover and cook over low heat, checking to ensure there is enough moisture, adding a little water if needed.
- When the zucchini begins to tender, stir in Italian seasoning.
- Pour the mixture into a casserole dish.
- Bake in a medium oven for 40 minutes to an hour.
- When ready to serve, sprinkle grated Parmesan cheese over the top.
Tips & Substitutions
For added flavor, consider incorporating fresh herbs like basil or oregano instead of Italian seasoning. If you want a creamier texture, you can mix in a splash of cream or a dollop of ricotta cheese before baking. If zucchini is not available, yellow squash can be a great substitute. Adjust the amount of chicken bouillon based on your salt preference.
Serving Suggestions
This Parmesan Zucchini pairs beautifully with Chicken Verdicchio for a delightful Italian-inspired meal. Serve it alongside crusty bread or a simple green salad to balance the richness. For a heartier option, consider serving it with grilled chicken or fish. It can also be a great side dish for pasta dishes like Scallops With Linguine And Vegetables.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be careful not to overcook the zucchini, as it can become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Parmesan Zucchini contains roughly 50 calories, with 2g protein, 6g carbohydrates, and 2g fat. Note that it is relatively high in sodium, at 1217mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tomatoes instead of tomato puree?
Yes, you can use fresh tomatoes. Just chop them finely and add them to the zucchini mixture. You may need to adjust the cooking time to allow the tomatoes to break down and meld with the other ingredients, creating a delicious sauce.
Is it necessary to peel the zucchini?
No, it's not necessary to peel the zucchini. The skin adds texture and nutrients. Just be sure to wash the zucchini thoroughly before slicing. If you prefer a softer texture, you can peel them, but leaving the skin on enhances the dish's appearance.
Can this dish be made ahead of time?
Absolutely! You can prepare the dish up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to serve, simply bake it as directed. This can also enhance the flavors as they meld together during the resting period.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).