Easy Baked Zucchini Parmesan Skillet
A creamy and comforting dish that combines tender zucchini, savory marinara sauce, and a delightful mix of cheeses, perfect for healthy meal prep and quick weeknight dinners.
Ingredients
For the Base
- 4 cups Zucchini Squash, sliced into half-moons Wash and cut the zucchini before use.
- 1 medium Shallot, diced Provides a sweet onion flavor.
- 2 cloves Garlic, minced Infuses aromatic essence.
For Cooking
- 2 tablespoons Salted Butter Adds rich flavor.
- 1 teaspoon Celtic Sea Salt Enhances all flavors.
- 1 teaspoon Fresh Cracked Black Pepper Adds a touch of warmth.
- 1 tablespoon Italian Herbs
For the Sauce
- 2 cups Marinara Sauce Choose low-sugar options for health.
For Toppings
- 1 cup Grated Parmesan Cheese Brings richness and flavor.
- 1 cup Sliced Mozzarella Melts beautifully.
Instructions
Preparation
- Gather all your ingredients for a smooth cooking process.
- Dice the shallot and garlic finely and set aside.
- Wash the zucchini, cut each squash in half, and slice into half-moons.
- Preheat the oven to 400°F (200°C).
Cooking
- In a large skillet over medium heat, melt the salted butter until bubbling.
- Add the diced shallot and sauté for about 2-3 minutes until translucent.
- Stir in the garlic and cook for an additional minute until fragrant.
- Incorporate the chopped zucchini, sea salt, black pepper, and Italian herbs. Cook for about 5-7 minutes until the zucchini starts to soften.
- Pour in the marinara sauce, mixing well to coat the vegetables.
- Top with grated parmesan cheese followed by slices of mozzarella.
- Transfer the skillet to the oven and bake for 15-20 minutes until the cheese is melted and bubbly.
Serving
- Remove the skillet from the oven and let cool for 5 minutes.
- Serve straight from the skillet, perfect for sharing. Pair with a simple green salad.
Notes
Use fresh zucchini for the best flavor. Make sure to slice the vegetables uniformly for even cooking. This recipe is meal-prep friendly and can be frozen for up to 2 months.