Description
Experience a burst of vibrant flavors with this Grilled Zucchini & Eggplant Parmesan Recipe, perfect for any occasion! This vegetarian dish features layers of beautifully grilled zucchini and eggplant, topped with gooey fresh mozzarella and rich tomato sauce. In just 20 minutes, you can create an impressive meal that’s not only visually stunning but also healthy, clocking in at only 276 calories per serving. Whether you’re hosting a summer barbecue or need a quick weeknight dinner, this recipe is sure to delight everyone at the table.
Ingredients
Scale
- 1 1/2 pounds eggplant
- 1 large zucchini
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 6 ounces fresh mozzarella (thinly sliced)
- 1 1/2 cups tomato sauce
- 10 large basil leaves
Instructions
- Preheat your grill to medium heat.
- Slice the eggplant into ½-inch rounds and the zucchini into ¼-inch slices.
- Brush both sides of the vegetables with olive oil and 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 minute of grilling, place mozzarella on top of the eggplant to melt.
- Assemble by layering grilled eggplant, tomato sauce, basil, zucchini, and repeat until stacks are complete.
- Serve hot with extra sauce drizzled around each stack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Grilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 stack (approximately 300g)
- Calories: 276
- Sugar: 7g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 30mg