Skillet Zucchini Parmesan

Skillet Zucchini Parmesan

This one-pan dish combines tender zucchini, tangy tomato sauce, and melted cheese for a comforting, veggie-forward meal that’s faster than traditional eggplant Parmesan.

Ingredients

· 3 medium zucchini (about 1½ lbs), sliced into ½-inch rounds
· 2 tablespoons olive oil
· 1 small onion, finely chopped
· 3 garlic cloves, minced
· 1 (28-oz) can crushed tomatoes
· 1 teaspoon dried oregano
· ½ teaspoon red pepper flakes (optional)
· Salt and black pepper to taste
· 1 cup shredded mozzarella cheese
· ½ cup grated Parmesan cheese
· ¼ cup chopped fresh basil
· ½ cup panko or regular breadcrumbs (optional, for topping)

Instructions

1. Prep Zucchini:
   Sprinkle zucchini rounds with salt and let sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
2. Sauté Aromatics:
   Heat olive oil in a large oven-safe skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 more minute.
3. Make Sauce:
   Pour in crushed tomatoes, oregano, red pepper flakes (if using), salt, and pepper. Simmer for 10 minutes, stirring occasionally.
4. Add Zucchini:
   Gently nestle zucchini rounds into the sauce. Cover and cook for 8–10 minutes, until zucchini is tender but still holds its shape.
5. Add Cheese:
   Sprinkle mozzarella and Parmesan evenly over the top. If using, mix breadcrumbs with a drizzle of olive oil and sprinkle over cheese.
6. Broil:
   Transfer skillet to oven and broil on high for 3–5 minutes, until cheese is melted and golden.
7. Serve:
   Garnish with fresh basil. Serve hot, directly from the skillet, with crusty bread or over pasta.

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Tips:

· For a lighter version, reduce cheese or use part-skim varieties.
· Add cooked Italian sausage or ground turkey to the sauce for extra protein.
· Leftovers reheat well in the oven or microwave.

Enjoy your easy, cheesy, veggie-packed skillet meal!