Recipes and Cooking Grilled Zucchini Parmigiana 3.5 (4) 1 Review 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 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Hands On Time: 1 hrs Stand Time: 20 mins Bake Time: 30 mins Total Time: 1 hrs 50 mins Servings: 6 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. Rate it Print Nutrition Facts (per serving) 338 Calories 22g Fat 19g Carbs 17g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.