Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
This vibrant and flavorful grilled eggplant and zucchini stack is a delightful dish that celebrates the fresh produce of summer. The tender grilled vegetables are layered with creamy mozzarella, zesty tomato sauce, and fragrant basil leaves, creating a visually appealing and satisfying meal. Enjoy the harmony of textures and flavors in each bite of this nutritious and easy-to-make recipe.
— Constant Cookbook
Ingredients
- 1 (1 1/2 lb.) eggplant
- 1 large zucchini
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3 oz. fresh mozzarella, thinly sliced
- 1 1/2 cups tomato sauce (your favorite kind)
- 10 large basil leaves
Instructions
- Preheat the grill to medium heat.
- Cut the eggplant into ½-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into ¼/-inch slices (total 8 slices).
- Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
- Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
- In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.
- Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.
- Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.
- Serve immediately.
Yield
Serves 4
Nutrition
- Serving Size: 1 Stack
- Calories: 275.6 kcal
- Carbohydrate Content: 21.3 g
- Protein Content: 11.1 g
- Fat Content: 16.5 g
- Saturated Fat Content: 5.8 g
- Cholesterol Content: 30 mg
- Sodium Content: 752.1 mg
- Fiber Content: 6.9 g
- Sugar Content: 11.9 g
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