Oven-Roasted Zucchini Parmigiano-Reggiano

Oven-Roasted Zucchini Parmigiano-Reggiano

No frying or heavy breading necessary—this layered casserole is simply delicious! Oven roasting brings out all the velvety goodness of cooked zucchini, bright tomato sauce, and the layers of Parmigiano-Reggiano within.


2½ lbs zucchini
3 Tbsp Vera Jane’s Extra-Virgin Olive Oil, plus more for drizzling
Salt and pepper to taste
1/2 onion, finely chopped
Pinch or two of red chili flakes
(1) 32-oz jar of DLM Original Marinara Sauce
3/4 cup Parmigiano-Reggiano, grated
Fresh basil for garnish


Pre-heat oven to 450°F. Wash and pat dry zucchini. Trim ends, cut in half crosswise, and then cut into 1/4-inch thick slices. Spread in a single layer on a rimmed sheet pan, drizzle with olive oil, season generously with salt and pepper, and roast 10-12 minutes. Remove from oven and set aside. Lower oven temp to 375°F.

In a sauce pan, heat 3 Tbsp olive oil and sauté the onion and red chili flakes until soft. Carefully add the marinara sauce and let cook briefly, seasoning with salt and pepper to taste. In a 9×13-inch casserole dish or large gratin dish, drizzle bottom with a little olive oil. Spoon ½ cup of the sauce, covering bottom of dish. Arrange one third of the zucchini in an even layer over sauce and sprinkle with ¼ cup Parmigiano-Reggiano. Repeat with two more layers, ending with Parmigiano-Reggiano. Bake 30-40 minutes, or until bubbling and browned on top. Remove and let sit for 5 minutes. Garnish with fresh basil.

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