Grilled Zucchini Parmigiana


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.

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


  • 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

  • teaspoon freshly grated nutmeg

  • 8 ounce thinly sliced fresh mozzarella cheese

  • 1 cup freshly grated Parmesan cheese (2 oz.)

  • Flaky sea salt


  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. *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.

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