Ingredients
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1/2 cup whole wheat flour (or gluten-free)
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1 teaspoon salt
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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1 tablespoon olive oil
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1 medium zucchini, grated
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1 can diced tomatoes, drained
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1/4 cup fresh basil leaves, chopped
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1/4 cup mozzarella cheese, shredded
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1/2 cup grated parmesan cheese
Directions
Subtitle: A Vegetarian Take on a Classic Italian Dish
Description: This zucchini parmesan bake is a delightful vegetable-based dish that will transport you back to the warmth of Italy. It showcases the richness of the tomato sauce and the tanginess of fresh basil, all while satisfying your cravings for a delicious, healthy meal.
Ingredients:
– 1/2 cup whole wheat flour (or gluten-free)
– 1 teaspoon salt
– 1/2 teaspoon garlic powder
– 1/2 teaspoon paprika
– 1 tablespoon olive oil
– 1 medium zucchini, grated
– 1 can diced tomatoes, drained
– 1/4 cup fresh basil leaves, chopped
– 1/4 cup mozzarella cheese, shredded
– 1/2 cup grated parmesan cheese
Instructions:
1. Preheat the oven to 400°F. Line a large pan with foil and coat it lightly with cooking spray. Set aside.
2. In a bowl, whisk together the flour, salt, garlic powder, and paprika until well combined.
3. Heat a skillet over medium heat and pour in the olive oil. Once the oil starts to sizzle, add the zucchini and stir constantly until softened, about 5 minutes. Add the drained tomatoes and continue to stir until the mixture thickens slightly. Stir in the chopped basil and set aside.
4. Transfer the prepared pan into the oven and sprinkle half of the shredded mozzarella cheese evenly across its surface. Place the pan on the middle rack of the oven and allow it to bake for 15 minutes.
5. Meanwhile, combine the reserved tomato sauce with the remaining shredded mozzarella cheese and stir to distribute evenly.
6. Remove the tinfoil from the bottom of the pan and top with the rest of the mozzarella cheese mix. Sprinkle the grated parmesan cheese evenly across the surface. Return the pan to the oven and bake for another 15 minutes, or until golden brown and bubbly.
7. Allow the casserole to cool before serving. If desired, garnish each serving with additional fresh basil leaves. Enjoy!
Difficulty Level: Easy
Servings: 4
Total Time Needed: 45 minutes (approx.)
Note: Adjust the amount of ingredients based on the size of the casserole dish.
Nutritional Information:
Calories: 278 kcal per serving
Protein: 14 g
Carbohydrate: 15 g
Fat: 9 g
Saturated Fat: 3 g
Cholesterol: 20 mg
Magnesium: 33 mg
Potassium: 230 mg
Iron: 1.3 mg
Zinc: 1.2 mg
Steps
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1
Done
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Preheat the oven to 400°F. Line a large pan with foil and coat it lightly with cooking spray. Set aside. |
|
2
Done
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In a bowl, whisk together the flour, salt, garlic powder, and paprika until well combined. |
|
3
Done
|
Heat a skillet over medium heat and pour in the olive oil. Once the oil starts to sizzle, add the zucchini and stir constantly until softened, about 5 minutes. Add the drained tomatoes and continue to stir until the mixture thickens slightly. Stir in the chopped basil and set aside. |
|
4
Done
|
Transfer the prepared pan into the oven and sprinkle half of the shredded mozzarella cheese evenly across its surface. Place the pan on the middle rack of the oven and allow it to bake for 15 minutes. |
|
5
Done
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Meanwhile, combine the reserved tomato sauce with the remaining shredded mozzarella cheese and stir to distribute evenly. |
|
6
Done
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Remove the tinfoil from the bottom of the pan and top with the rest of the mozzarella cheese mix. Sprinkle the grated parmesan cheese evenly across the surface. Return the pan to the oven and bake for another 15 minutes, or until golden brown and bubbly. |
|
7
Done
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Allow the casserole to cool before serving. If desired, garnish each serving with additional fresh basil leaves. Enjoy! |
|
8
Done
|
1.3 mg |
|
9
Done
|
1.2 mg |
