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Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}

Grilled Zucchini & Eggplant Parmesan

Elevate your summer barbecues with this Grilled Zucchini & Eggplant Parmesan Recipe, a delicious vegetarian meal ready in just 20 minutes. This dish layers perfectly grilled zucchini and eggplant with fresh mozzarella and zesty tomato sauce, creating a mouthwatering experience that will please everyone at the table.

  • Total Time: 20 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 ½ pounds eggplant
  • 1 large zucchini
  • 2 tablespoons olive oil
  • 6 ounces fresh mozzarella (thinly sliced)
  • 1 ½ cups tomato sauce
  • Fresh basil leaves

Instructions

  1. Preheat your grill to medium heat.
  2. Slice the eggplant into ½-inch rounds and the zucchini into ¼-inch rounds.
  3. Brush vegetable slices with olive oil and season with salt and pepper.
  4. Grill eggplant for about 4 minutes per side, zucchini for about 3 minutes per side until tender.
  5. Add mozzarella on top of eggplant in the last 30 seconds of grilling to melt.
  6. Assemble by layering eggplant, tomato sauce, basil, zucchini, and repeat until stacked.
  7. Serve hot.
  • Author: Jennifer
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Entrée
  • Method: Grilling
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 stack
  • Calories: 315
  • Sugar: 8g
  • Sodium: 550mg
  • Fat: 20g
  • Saturated Fat: 7g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 8g
  • Protein: 10g
  • Cholesterol: 30mg

Keywords: Choose firm vegetables for better texture. Use high-quality mozzarella for a creamier finish. Experiment with different sauces or herbs for added flavor.

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