Grilled Zucchini & Eggplant Parmesan
Grilled Zucchini & Eggplant Parmesan is a delectable vegetarian dish that brings the flavors of summer to your table in just 20 minutes. This recipe features layers of tender grilled zucchini and eggplant, gooey mozzarella cheese, and rich tomato sauce. It’s a perfect choice for barbecues, family dinners, or even a cozy meal at home. The vibrant colors and fresh ingredients make it not only tasty but also visually appealing. Whether you’re a vegetarian or a meat lover, this dish promises to satisfy everyone at the table. With its quick preparation and wholesome ingredients, it’s sure to become a go-to favorite for any occasion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Italian
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 your grill to medium heat.
- Slice the eggplant into ½-inch rounds and the zucchini into ¼-inch rounds.
- Brush both sides of the vegetable slices with olive oil and season with salt and pepper.
- Grill the eggplant for about 4 minutes per side and the zucchini for about 3 minutes per side until tender.
- In the final minute of grilling, add mozzarella on top of each eggplant round to melt.
- Assemble by layering grilled eggplant, tomato sauce, basil leaves, zucchini, and repeat until stacked.
- Serve hot with additional tomato sauce on the plate.
Nutrition
- Serving Size: 1 stack (200g)
- Calories: 280
- Sugar: 8g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg