Grilled Zucchini & Eggplant Parmesan Recipe
Discover the vibrant flavors of summer with this Grilled Zucchini & Eggplant Parmesan Recipe, a delightful vegetarian dish that’s perfect for barbecues or weeknight dinners. In just 20 minutes, you can create a colorful plate that showcases fresh vegetables layered with creamy mozzarella and zesty tomato sauce. Ideal as a main course or appetizer, this recipe is quick and easy, making it a fantastic option for gatherings or light meals. Enjoy the smoky essence from grilling, complemented by fresh basil for an authentic Italian taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves approximately 4
- Category: Vegetarian
- Method: Grilling
- Cuisine: Italian
Ingredients
Scale
- 1 1/2 pounds eggplant
- 1 large zucchini
- 2 tablespoons olive oil
- 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 slices with olive oil, then 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 30 seconds of grilling, top each eggplant round with mozzarella to melt.
- Assemble on plates, layering grilled eggplant, tomato sauce, basil leaves, and zucchini in stacks.
- Serve immediately while warm.
Nutrition
- Serving Size: 1 stack (Approximately 200g)
- Calories: 276
- Sugar: 7g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 25mg