Skillet Zucchini Parmesan
with garlicky panko / spaghetti

Name: Skillet Zucchini Parmesan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 lb Zucchini, cubed; 3 oz Cheese, fresh mozzarella, sliced (sub pre-shredded mozzarella); 8 leaves Basil, chiffonade; 1 can Beans, any white (14 oz / 397 g), drained and rinsed; 2 Tbsp Oil, cooking; 2 cups Marinara sauce, use your favorite store-bought; 2 cloves Garlic, chopped; 2 oz Cheese, parmesan (opt), grated (plus extra for serving); 1/2 cup Panko breadcrumbs; 1 tsp Italian seasoning; 2 Tbsp Oil, olive; 8 oz Pasta, spaghetti

Active: 45 Total: 45

Original GF Paleo Vegetarian

Our recipe for Weeknight Chicken Parmesan got such great reviews that we wanted to bring back a vegetarian version that worked across many of our diet versions. It proves that this Italian-inspired meal can be hearty and delicious even without the meat.

Ingredients

Metric

Servings:

Skillet Zucchini Parmesan:

Zucchini - 1 lb , cubed
Cheese, fresh mozzarella - 3 oz , sliced (sub pre-shredded mozzarella)
Basil - 8 leaves , chiffonade
Beans, any white (14 oz / 397 g) - 1 can , drained and rinsed
Oil, cooking - 2 Tbsp
Marinara sauce, use your favorite store-bought - 2 cups

Garlicky Panko:

Garlic - 2 cloves , chopped
Cheese, parmesan (opt) - 2 oz , grated (plus extra for serving)
Panko breadcrumbs - 1/2 cup
Italian seasoning - 1 tsp
Oil, olive - 2 Tbsp

Spaghetti:

Pasta, spaghetti - 8 oz

Prep

Pasta - Cook pasta according to package directions. If prepping ahead, toss pasta with some oil to minimize sticking. (Can be done up to 5 days ahead)
Zucchini / Garlic - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Cheese (both types) - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Make panko topping - Combine garlic, Parmesan cheese, panko, Italian seasoning, and olive oil.
Basil - Chiffonade basil.
Beans - Drain and rinse.

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Make

Turn on the oven’s broiler.
Heat a large oven-safe skillet with cooking oil over medium heat. Add zucchini and cook on one side until golden brown. Gently flip and continue cooking until zucchini is tender, ~10 minutes. Season with some salt.
Stir beans and marinara sauce into zucchini.
Top zucchini and beans with mozzarella cheese slices and then with panko topping.
Transfer skillet to oven and broil until cheese is melted and panko is golden, 4 to 5 minutes. (Watch closely so that the panko doesn’t burn.)
If pasta was made ahead, reheat in the microwave.
Serve zucchini parmesan over pasta. Top with basil. Enjoy!

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