Baked Zucchini Casserole

Our quest to be healthy continues: I’m trying to serve us less bad carbs and poultry/meat only a few times a week. Last night’s dinner felt incredibly sinful, but was really, really healthy: under 300 calories for a generous piece and a side salad. The original recipe called it a zucchini parmesan, but I think it’s more reminiscent of a zucchini lasagna. I settled on Baked Zucchini Casserole. The flavors will remind you of a not-too-cheesy lasagna, but the zucchini will fill you up without making you feel like you ate a huge piece of lasagna. This can be assembled the night before and refrigerated if you want to cut down the prep time.

Start by slicing three zucchini lengthwise. If you have a mandolin, it’s a 3MM setting, or about 1/4″ if you are cutting them by hand.      

Baked Zucchini Casserole

In a large bowl or ziptop bag, whisk together the zest and juice of one lemon, 2 tablespoons of olive oil, and salt and pepper.

Baked Zucchini Casserole

Add the zucchini and toss to coat.

Baked Zucchini Casserole

Heat a grill or grill pan over high heat and spray with cooking spray. Add the zucchini, cooking on each side for about 4 minutes until the zucchini is marked and softened.

Baked Zucchini Casserole

In an 8×8 pan, add 2 tablespoons of your favorite (low-sodium) tomato sauce. I used my slow cooker tomato sauce omitting the meat. Top with a layer of zucchini.

Baked Zucchini Casserole

Once the layer is complete, beat two eggs and brush the zucchini with 1/3 of the egg mixture.

Baked Zucchini Casserole

Top with parmesan cheese and then a layer of sauce.

Baked Zucchini Casserole

Repeat with another layer of zucchini. I like to turn the pan 90 degrees every time I add a layer as I find it helps keep everything together when removing the slices from the pan.

Baked Zucchini Casserole

Repeat three more times, ending with a layer of tomato sauce and then a layer of parmesan.

Baked Zucchini Casserole

Cover and place in a 400 degree oven for 30 minutes. Uncover and cook for 10 more minutes.

Baked Zucchini Casserole

Let the dish set for 15 minutes before serving.

Baked Zucchini Casserole

Baked Zucchini Casserole
Serves 4
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Ingredients
  1. 3 Large Zucchini, cut lengthwise into 1/4" thick strips
  2. 1 Lemon, zested
  3. Juice of one lemon
  4. 2 Tablespoons of Olive Oil
  5. Salt and Pepper
  6. 2.5 cups of tomato sauce
  7. 2 eggs, beaten
  8. 1 cup of parmesan cheese
Instructions
  1. In a large bowl or ziptop bag, whisk together the zest and juice of one lemon, 2 tablespoons of olive oil, and salt and pepper.
  2. Add the zucchini and toss to coat.
  3. Heat a grill or grill pan over high heat and spray with cooking spray. Add the zucchini, cooking on each side for about 4 minutes until the zucchini is marked and softened.
  4. In an 8x8 pan, add 2 tablespoons of your favorite (low-sodium) tomato sauce. I used my slow cooker tomato sauce omitting the meat. Top with a layer of zucchini.
  5. Once the layer is complete, beat two eggs and brush the zucchini with 1/3 of the egg mixture. Top with parmesan cheese and then a layer of sauce.
  6. Top with another layer of zucchini, repeating the egg/cheese/sauce pattern four times. End with a layer of tomato sauce and then a layer of parmesan.
  7. Cover and place in a 400 degree oven for 30 minutes. Uncover and cook for 10 more minutes.
  8. Let the dish set for 15 minutes before serving.
Adapted from The Iron You
Adapted from The Iron You
Two Forks One Love http://twoforksonelove.com/

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2 Responses to Baked Zucchini Casserole

  1. Melissa says:

    Looks delicious! I am going to have to try this one out!

  2. […] love zucchini season. Zucchini is such a versatile produce for cooking. You can make it into noodles, you can make it into crust, you can make it into a serving vessel, you can eat it raw, you can […]

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