Baked Zucchini

Beverley Williams


The prep time does NOT include cooking the marinara sauce.

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20 Min
35 Min


2 lb
3 Tbsp
olive oil
to taste
salt & pepper
1 tsp
red pepper flakes
3/4 c
grated parmesan cheese


1Prepare the Marinara Sauce or use store bought.

2Heat oven to 450 degrees.

3Line 2 baking sheets with parchment paper

4Cut the zucchini into 1/4 inch slices. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil.

5Arrange zucchini slices on baking sheets in a single layer and sprinkle with red pepper flakes.

6Bake for 12 minutes or until lightly browned and easily pierced with a fork. Remove from the oven.

7Lower the temperature to 375 degrees.

8Place the marinara sauce in a blender and pulse a few times until it is coarsely pureed.

9To assemble the dish, oil a 2-quart gratin dish with olive oil.

10Spread 1/4 cup tomato sauce over bottom of dish.

11Arrange a third of the zucchini in an even layer over tomato sauce.

12Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan.

13Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil.

14Bake 30 to 35 minutes, until bubbling and browned on the top and edges.

15Remove from heat and allow to sit for 5 to 10 minutes before serving.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Italian