Description
Grilled Zucchini & Eggplant Parmesan is a delightful vegetarian dish that combines layers of perfectly grilled vegetables with melted mozzarella and savory tomato sauce. This 20-minute recipe is an ideal choice for summer barbecues or family dinners, delivering vibrant flavors and a satisfying experience for all. With its quick preparation and wholesome ingredients, this dish stands out as a guilt-free indulgence that can be served as a main or side.
Ingredients
Scale
- 1 ½ pounds eggplant
- 1 large zucchini
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 6 ounces fresh mozzarella (thinly sliced)
- 1 ½ cups tomato sauce
- 10 large basil leaves
Instructions
- Preheat grill to medium heat.
- Slice eggplant into ½-inch rounds and zucchini into ¼-inch slices.
- Brush vegetable slices with olive oil and season with salt and pepper.
- Grill eggplant for about 4 minutes per side, and zucchini for about 3 minutes per side until tender.
- In the last 30 seconds of grilling, top eggplant rounds with mozzarella and close the lid to melt.
- Assemble on plates by layering grilled eggplant, tomato sauce, basil, zucchini, and repeat until stacked. Serve hot.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Vegetarian
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack (approx. 250g)
- Calories: 310
- Sugar: 7g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg