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Hey friends!
Are you in the mood for something healthy and delicious? I’ve got a treat for you!
Today, I’m sharing my favorite recipe for baked zucchini in tomato sauce.
It’s easy to whip up, full of flavor, and perfect as a side dish or a main event!
Plus, it’s a great way to get those veggies in.
Let’s dive in and get cooking!
Suggestions for Ingredient Substitution
Zucchini can be replaced with yellow squash or eggplant for a similar texture and flavor profile. These alternatives maintain the dish’s low-carb nature while offering slight variations in taste. Adjust cooking time as needed, as eggplant may require longer baking. Ground Italian sausage can be substituted with ground turkey or plant-based meat alternatives for a leaner or vegetarian option. Season the substitutes with Italian herbs and garlic to mimic the sausage’s flavor. Panko breadcrumbs can be swapped with almond meal or crushed pork rinds for a gluten-free, low-carb alternative. These options will still provide a crispy topping, though the texture may be slightly different. Adjust the amount of melted butter as needed to achieve the desired consistency.
| Preparation Time | 20-30 minutes |
| Cooking Time | 15-20 minutes |
| Total Time | 35-50 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 100-120 g
- Fat: 120-140 g
- Carbohydrates: 80-90 g
Ingredients
- 1.5 pounds zucchini (roughly 3-4 zucchini), cut into quarters and halved crosswise
- 1 1/2 teaspoons kosher salt
- 1 pound ground italian sausage, either mild or spicy
- 24 ounces jarred pasta sauce
- 1 teaspoon italian herbs
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted salted butter
- 1/2 teaspoon garlic powder
- 12 ounces fresh mozzarella cheese, sliced
Step 1: Prepare the Zucchini and Preheat the Oven
In a large bowl or on a baking sheet, lightly coat the zucchini by sprinkling salt on all sides.
Toss the zucchini pieces to ensure they are completely covered.
Allow them to sit and release excess moisture while you prepare the other ingredients.
Meanwhile, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
Step 2: Cook the Sausage
In a large skillet over medium heat, sauté the sausage until it is browned and cooked through.
As it cooks, use a spoon to break the sausage into small bits for even cooking.
Once done, use a slotted spoon to transfer the sausage to a 9 x 13 baking dish, letting the excess grease drain back into the skillet.
Reserve the grease and skillet for later use.
Step 3: Combine Sausage with Sauce
Add a jar of sauce and Italian seasoning to the baking dish with the cooked sausage.
Stir them together until the sausage is well combined with the sauce, creating a rich meat sauce base.
Step 4: Dry and Fry the Zucchini
Pat the zucchini slices completely dry with paper towels to remove released moisture.
Reheat the skillet with the reserved grease over medium heat.
If necessary, add a neutral oil to have about 2 tablespoons of fat in the skillet.
Fry about half of the zucchini slices in the skillet, browning them on each side for a few minutes.
Remove and allow excess oil to drip off each piece before placing them directly into the baking dish with the meat sauce.
Repeat with the remaining zucchini, nestling them into the sauce.
Step 5: Prepare the Panko Topping
In a medium mixing bowl, combine the panko, butter, and garlic.
Mix thoroughly until the butter coats the panko crumbs, creating a flavorful topping.
Set aside until ready to use.
Step 6: Assemble and Bake
Evenly arrange slices of mozzarella over the zucchini and meat sauce in the baking dish.
Sprinkle the prepared panko mixture over the mozzarella.
Place the dish in the preheated oven and bake for 12-15 minutes.
To achieve a browner top, broil for an additional couple of minutes, keeping a close watch to prevent burning.
Once done, remove from the oven and allow it to cool slightly before serving.
