Name: Grilled Zucchini Parmigiana
Total time: 110 min
Ingredients: 5 very large zucchini (about 4 lb.), ends trimmed and cut lengthwise into 1/2-inch-thick slices*; Cooking spray; 0.5 teaspoon sea salt; 0.25 teaspoon black pepper; 0.25 cup unsalted butter; 1 small spring onion or onion, finely chopped (1/3 cup); 3 tablespoon all-purpose flour; 2 cup whole milk or reduced-fat milk; 2 tablespoon finely chopped fresh basil, plus more for topping; 0.125 teaspoon freshly grated nutmeg; 8 ounce thinly sliced fresh mozzarella cheese; 1 cup freshly grated Parmesan cheese (2 oz.); Flaky sea salt

Grilled Zucchini Parmigiana

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Layer slices of zucchini with mozzarella, Parmesan, and basil-infused bechamel for a vegetarian Italian dinner recipe that's similar to a mash-up of lasagna and eggplant Parm.

By Domineca Marchetti

Published on June 20, 2017

Grilled Zucchini Parmigiana — Photo: Blaine Moats

Hands On Time:

1 hrs

Stand Time:

20 mins

Bake Time:

30 mins

Total Time:

1 hrs 50 mins

Servings:

Jump to Nutrition Facts

Ingredients

5 very large zucchini (about 4 lb.), ends trimmed and cut lengthwise into 1/2-inch-thick slices*
Cooking spray
½ teaspoon sea salt
¼ teaspoon black pepper
¼ cup unsalted butter
1 small spring onion or onion, finely chopped (1/3 cup)
3 tablespoon all-purpose flour
2 cup whole milk or reduced-fat milk
2 tablespoon finely chopped fresh basil, plus more for topping
⅛ teaspoon freshly grated nutmeg
8 ounce thinly sliced fresh mozzarella cheese
1 cup freshly grated Parmesan cheese (2 oz.)
Flaky sea salt

Directions

Lightly coat zucchini slices with cooking spray on one side; season with salt and black pepper. Working in batches, grill zucchini on rack of a covered grill over high heat on coated side 4 to 8 minutes or until char marks form; remove. Set aside. Preheat oven to 375°F. Butter a 13×9-inch or 3-qt. rectangular baking dish.
For white sauce: In a medium saucepan melt butter and cook onion over medium heat 5 minutes or until softened. Add flour; cook 3 minutes or until light golden brown, stirring constantly. Add milk, whisking to combine well; bring to boiling. Reduce heat; simmer 2 minutes, stirring often. Stir in basil, nutmeg, 1/2 tsp. salt, and 1/4 tsp. black pepper. Remove from heat.
Layer a third of white sauce, a third of zucchini slices (grill marks up), and half each of mozzarella and Parmesan; repeat layers. Top with remaining sauce and zucchini slices (grill marks up).
Bake, uncovered, 30 to 40 minutes or until bubbling and nicely browned. Remove; let stand 20 minutes. Top with additional fresh basil and flaky sea salt.
*TIP: Ideally, you want zucchini about 9 inches long to cover the width of the baking dish.

Nutrition Facts (per serving)

338	Calories
22g	Fat
19g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 338
% Daily Value *
Total Fat 22g	28%
Saturated Fat 13g	65%
Cholesterol 67mg	22%
Sodium 981mg	43%
Total Carbohydrate 19g	7%
Total Sugars 12g
Protein 17g
Vitamin C 55mg	275%
Calcium 462mg	36%
Iron 1.5mg	8%
Potassium 946mg	20%
Folate, total 87.2mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.5mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.