Healthy Zucchini Parmesan

Course: Main Dish

Cooking With Co-Op Basics:Zucchini Parmesan

Serves 4

Gluten Free Adaptable, Vegetarian

 Cereal can be used for breadcrumbs to make gluten free or extra crunchy along with oat or wheat germ for added heartiness and nutrition.

Cereal can be used for breadcrumbs to make gluten free or extra crunchy along with oat or wheat germ for added heartiness and nutrition.

This recipe was used for my September 2017 Cooking with Co-Op Basics class at Mississippi Market.

As with all my recipes, it is meant to be adapted for what is in season. See notes at the end of the recipe for variation ideas.

Ingredients:

  • 2 lb zucchini or summer squash $4.99
  • 1 Tbsp bulk lemon pepper spice blend* $.25
  • 1/4 cup oat or wheat bran* $.50
  • 1 cup puffed rice or other whole grain cereal ($.30 of a $2.99 box)
  • 1 cup shredded Parmesan cheese $2.00 (1/3 cup for topping and 2/3 for layering)
  • 1 Jar Field Day Pasta Sauce* $2.99
  • 1/4 cup olive oil*
  • 1 tsp. kosher salt
  • ½ tsp. freshly ground black pepper

Preparation:

  1. Preheat the oven to 450ºF. Slice your squash into 1/4” round slices. Toss in a bowl with 2 tbsp oil to coat, then spread into an even layer on two sheet pans lined with parchment or a silicon mat.  Sprinkle lemon pepper seasoning on each side. Roast for 10 minutes. Remove pans from oven and set aside.
    Reduce oven to 400ºF.

  2. Meanwhile, make the topping: Use a blender to pulse the cereal and bran. Mix in a bowl with the 1/3 cup grated Parmesan cheese, remaining 2 tablespoons oil, 1/2 teaspoon salt and pepper to taste. Set aside

  3. Into a circular gratin dish (about 9 inches in diameter) or a 9-by-9-inch or similar baking pan, spoon a small amount of sauce (about a heaping 1/3 cup), then add a thin scattering of Parmesan, then a single layer of zucchini, shingling the slices slightly. Repeat until all ingredients are used, ending with a little sauce and cheese—you should have about 3 layers of zucchini. Top with the crumb mixture.

  4. Bake until the mixture is bubbly and top is golden, 25 minutes or so depending on size of pan and thickness of layers. Remove from heat and allow to rest for 10 minutes before serving. This also tastes great at room temperature.

Notes & Variations:

You can use dried bread or cooked grains that dried and cooled overnight in the refrigerator. Try other vegetables too, cooking until they are easily pierced with a fork during the first cooking step. 1-2 layers of leafy greens or fresh basil can be added too.