Description
Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian} is the perfect dish for summer barbecues and family gatherings. In just 20 minutes, you can create a colorful, flavorful masterpiece that highlights the natural sweetness of grilled zucchini and eggplant. Layered with fresh mozzarella and savory tomato sauce, this vegetarian delight is not only satisfying but also visually appealing. Ideal as a main course or a side dish, it’s versatile enough to impress any crowd while keeping dinner preparation effortless.
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 rounds.
- Brush both sides of the vegetable slices with olive oil and season with salt and pepper.
- Grill eggplant slices for about 4 minutes on each side, and zucchini slices for about 3 minutes on each side until tender.
- In the last minute of grilling, place mozzarella on top of each eggplant slice to melt.
- Assemble by stacking grilled eggplant and zucchini layers with tomato sauce and basil in between.
- Serve immediately for maximum freshness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack (150g)
- Calories: 265
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg