Grilled Zucchini & Eggplant Parmesan
Grilled Zucchini & Eggplant Parmesan is a quick and delicious vegetarian dish perfect for any occasion. In just 20 minutes, you can enjoy layers of grilled zucchini and eggplant topped with melted mozzarella cheese and rich tomato sauce. This recipe highlights the natural sweetness of the vegetables while delivering a satisfying Italian twist on a classic favorite. Ideal for weeknight dinners or festive gatherings, it’s both healthy and flavorful, sure to impress family and friends alike.
- 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 vegetables 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 minute of grilling, top eggplant slices with mozzarella to melt.
- On serving plates, layer grilled eggplant, tomato sauce, basil, zucchini, and repeat until stacked.
- Serve immediately while hot.
Nutrition
- Serving Size: 1 stack (200g)
- Calories: 300
- Sugar: 6g
- Sodium: 470mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 30mg