Easy Baked Zucchini Parmesan Skillet

A delicious and comforting skillet dish that combines fresh zucchini, marinara sauce, and layers of melted cheeses, ideal for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 300

For the Skillet

3 tbsp salted butter For a rich, buttery flavor; can substitute with olive oil.
1 large shallot, diced Adds sweetness and depth; yellow onion works too.
4 cloves garlic, diced Essential for flavor; feel free to add more if you love garlic.
3 medium-sized zucchini squash, halved and cut into half-moons Fresh zucchini adds vitamins; yellow squash is a great substitute.
1 tsp Celtic sea salt Enhances all the flavors; regular sea salt is fine.
1 tsp fresh cracked black pepper Provides pleasant heat; adjust according to preference.
1 tsp Italian herbs A blend of basil, oregano, and thyme; can use fresh herbs for more aroma.
24 oz bottle marinara sauce Look for low-sugar options if keeping keto.
1/2 cup grated parmesan cheese Adds a savory kick; can substitute pecorino for a sharper taste.
8 oz mozzarella ball, sliced For that gooey indulgence; a dairy-free cheese can be used if needed.

Preparation

Preheat the oven to 350 degrees Fahrenheit.
Melt the butter or olive oil in a heavy nonstick pan over medium-high heat until foamy.
Add the shallots and garlic, cooking for 2 minutes until fragrant and tender.
Incorporate the zucchini to the pan and season with salt, pepper, and Italian herbs. Sauté until just tender and slightly browned, about 3-5 minutes.
Remove the pan from heat once the zucchini has softened and is lightly browned.
Sprinkle the parmesan cheese over the sautéed zucchini, tossing to coat evenly.
Stir in the marinara sauce, ensuring the zucchini and onions are well-coated.
Layer the slices of mozzarella on top of the skillet.

Baking

Tip: For a protein boost, add cooked chicken or turkey sausage. Serve with a side salad for a balanced meal.