Description
Experience a delightful twist on a classic Italian dish with this Grilled Zucchini & Eggplant Parmesan Recipe. Perfect for any occasion, this vegetarian meal features layers of tender grilled eggplant and zucchini, rich tomato sauce, and gooey fresh mozzarella. Ready in just 20 minutes, it’s an excellent choice for busy weeknights or casual barbecues. With its vibrant colors and healthy ingredients, this dish not only satisfies your taste buds but also makes for a beautiful presentation on the table.
Ingredients
Scale
- 1 1/2 pounds eggplant
- 1 large zucchini
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6 ounces fresh mozzarella (thinly sliced)
- 1 1/2 cups tomato sauce
- 10 large basil leaves
Instructions
- Preheat the grill to medium heat.
- Slice the eggplant into ½-inch rounds and the zucchini into ¼-inch slices.
- Season both vegetables with olive oil, salt, and pepper.
- Grill eggplant for about 4 minutes per side and zucchini for about 3 minutes per side until tender.
- In the last minute of grilling, top each eggplant round with mozzarella and close the lid to melt.
- Assemble by layering grilled eggplant, tomato sauce, basil, and zucchini on plates, finishing with additional sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe (approximately 250g)
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg