Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
Experience the vibrant flavors of summer with this Grilled Zucchini & Eggplant Parmesan, a delicious vegetarian dish that is quick to prepare in just 20 minutes. Perfect for barbecues or cozy family dinners, this recipe features layers of tender grilled zucchini and eggplant, topped with fresh mozzarella and a rich tomato sauce, creating a dish that’s as visually appealing as it is satisfying. With its healthy ingredients and gluten-free option, this dish promises to impress your guests while keeping it light and flavorful. Enjoy it as a main course or a side dish—either way, it’s sure to be a hit!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Vegetarian
- 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 the grill to medium heat.
- Slice the eggplant into ½-inch rounds and the zucchini into ¼-inch slices.
- Brush both sides of the vegetable slices with olive oil and season with salt and pepper.
- Grill the eggplant for about 4 minutes per side and the zucchini for about 3 minutes per side until tender.
- In the last minute of grilling, top eggplant rounds with mozzarella slices to melt.
- Assemble on plates by layering eggplant, tomato sauce, basil leaves, then zucchini, repeating until all ingredients are used.
- Serve immediately while warm.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg