Grilled Zucchini & Eggplant Parmesan
Grilled Zucchini & Eggplant Parmesan is a vibrant vegetarian dish that’s perfect for summer gatherings or cozy family dinners. This delightful recipe features layers of perfectly grilled zucchini and eggplant, topped with gooey fresh mozzarella and aromatic basil. In just 20 minutes, you can create a satisfying meal that not only bursts with flavor but is also a healthy option for everyone at the table. With its gluten-free nature and rich taste, this dish is bound to impress even the pickiest eaters and fit seamlessly into any meal plan.
- 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 grill to medium heat.
- Slice eggplant into ½-inch rounds and zucchini into ¼-inch slices.
- Brush vegetables with olive oil, seasoning with salt and pepper.
- Grill eggplant for about 4 minutes per side; zucchini for about 3 minutes per side.
- In the last minute of grilling, add mozzarella on top of eggplant to melt.
- Assemble by layering grilled eggplant, tomato sauce, zucchini, and basil on plates.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg