Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}
Savor the delightful flavors of this Grilled Zucchini & Eggplant Parmesan, a perfect dish for warm evenings and casual gatherings. Featuring layers of smoky grilled zucchini and eggplant, creamy mozzarella, and rich tomato sauce, this vegetarian recipe delivers satisfaction without compromise. Ready in just 20 minutes, it’s ideal for barbecues, family dinners, or meal prep. Whether served as individual stacks or alongside a fresh salad, this dish is not only pleasing to the palate but also visually impressive. Elevate your dining experience with this quick, healthy option that everyone will love.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Italian
Ingredients
Scale
- 1 ½ 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 ½ cups tomato sauce
- 10 large basil leaves
Instructions
- Preheat the grill to medium heat.
- Slice eggplant into ½-inch rounds and zucchini into ¼-inch slices.
- Brush both sides of vegetable slices with olive oil and season with salt and pepper.
- Grill eggplant for about 4 minutes per side until tender. Grill zucchini for about 3 minutes per side.
- In the last 30 seconds of grilling, add mozzarella on top of eggplant to melt.
- Assemble by layering grilled vegetables with tomato sauce and basil leaves on serving plates.
- Serve immediately while hot.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 10g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 30mg