Easy Baked Zucchini Parmesan Skillet Recipe
Easy baked zucchini parmesan skillet recipe - cheesy baked zucchini loaded with marinara, mozzarella, and parmesan flavor that takes just 30 minutes!
Servings: 6
Ingredients
- 3 tbsp salted butter
- 1 large shallot diced
- 4 cloves garlic diced
- 3 medium sized zucchini squash halved and cut into half-moons (about 4 cups when cut)
- 1 tsp celtic sea salt regular sea salt will work fine
- 1 tsp fresh cracked black pepper
- 1 tsp italian herbs
- 24 oz bottle marinara sauce watch sugars if keeping keto
- ½ cup grated parmesan cheese
- 8 oz mozzarella ball sliced into thin slices
Instructions
- Preheat oven to 350 degrees.
- Add butter (or olive oil) to heavy nonstick pan and heat over medium high heat until melted and foamy.
- Add shallot and garlic to pan and cook 2 minutes, until fragrant and soft, stirring occasionally to prevent burning.
- When shallot is slightly browned and fragrant, add zucchini to pan and season well with salt, pepper, and herbs.
- Sauteé until just softened and browned, another 3-5 minutes, stirring occasionally to prevent burning.
- Season well with herbs, salt, and pepper.
- When zucchini has browned, remove from heat.
- Sprinkle parmesan over zucchini, toss to coat.
- Stir in marinara sauce over zucchini and onions.
- Layer slices of mozzarella over skillet.
- Bake 20 minutes, until cheese is bubbling and melted.
- Remove and top with fresh basil, if desired.
- Serve immediately.
Nutrition
Serving: 1g | Calories: 291kcal | Carbohydrates: 17g | Protein: 14g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Cholesterol: 55mg | Sodium: 1402mg | Fiber: 4g | Sugar: 9g
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
