Grilled Zucchini Parmigiana

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

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3.0 by 3 people

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  • Makes: 6 servings
  • Hands On: 1 hr
  • Stand: 20 mins
  • Bake: 30 mins to 40 mins

Grilled Zucchini Parmigiana

Directions

  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 degrees F. Butter a 139-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.
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Nutrition Facts (Grilled Zucchini Parmigiana)

  • Per serving:
  • 338 kcal ,
  • 22 g fat
  • (13 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 67 mg chol. ,
  • 981 mg sodium ,
  • 19 g carb. ,
  • 3 g fiber ,
  • 12 g sugar ,
  • 17 g pro.
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Reviews (1)

3 Ratings
239 Days Ago
1.0
Over 1000 mg PER SERVING. The published magazine recipe cheats at 981, which is unbelievable, but a search of individual ingredients shows it is actually over 1200. "Viva zucchini" indeed.

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