Skillet Zucchini Parmesan is a gluten free weeknight dinner for one. This one pan recipe is easy, healthy and ready in only 30 minutes!
Zucchini Parmesan is a simple healthy meal to have on hand when you've only got yourself to feed.
The goal of many food bloggers is to one day publish a cookbook and April Anderson of Girl Gone Gourmet has done just that. A few months ago April sent me an email asking if I would be interested in receiving a copy of her new cookbook - Gourmet Cooking for One or Two.
I expressed interest 1) Because I'm cheap and I like free stuff and 2) Because her blog is awesome and the recipes she puts out are delicious. I've never created a cookbook but I DO know how much work goes into food blogging so I'm guessing that this was a labor of love.
Thumbing through the book was enjoyable and inspiring - The recipes are down to earth and simple to follow and the photos straightforward and beautiful.
This cookbook did what it was supposed to - It made me hungry! I wanted to make one of them and share it on my own blog. The choice was not easy as so there are so many good ones but I finally settled on this Skillet Zucchini Parmesan.
Jump to:
I love the concept of this cookbook - The recipes are written to serve 1 or 2 people. A few years ago my husband was attending graduate school in the Twin Cities (3 hours from our house at that time) and I found myself alone most of the time.
I realized that cooking for one can be a real challenge - Most recipes are written for 2-4 people at the very least. I always ended up with way more food than I could eat. The whole process was time-consuming, frustrating, and kind of expensive.
This book would have been perfect during those years. I try to eat as healthy as possible so I wasn't wanting frozen pizza every night and genuinely wanted to cook but it was so much work to make these big meals and then to clean up all the dishes every night.
All of the recipes in here are perfectly suited for one person and utilize as few dishes as possible (bonus!).
How To Make Skillet Zucchini Parmesan
Zucchini always makes me think of summer. We used to plant it in our garden but had to stop because it usually morphs into this huge monster plant that basically chokes everything around it out.
That and it produces way more than anyone could possibly consume. So now we bank on the fact that someone else will have too much and need to get rid of it (hey, I said I like free stuff).
For this recipe you need 2 small zucchini squash.
- Simply remove the top and bottom ends of the squash with a knife and discard. Cut the zucchini into thirds and then cut each piece into quarters.
- Heat an 8-10" oven-safe skillet to medium and add 2 tsp. of olive oil to the pan. Place the zucchini wedges into the pan once the oil is hot and saute them for 2-3 minutes on each side. Each side should end up lightly seared.
- Remove the zucchini once its golden and transfer to a plate lined with a paper towel to absorb any excess oil.
Cook The Pasta In The Sauce
- The next step is to mince 1-2 cloves of garlic.
- Once the garlic is minced add it to the skillet (the same one you used to saute the zucchini) along with 1 cup of crushed tomatoes, ½ cup water, ½ tsp. Italian seasoning, and ½ tsp. kosher salt. Stir these ingredients until combined and allow them to come to a light boil.
- Once the sauce is lightly simmering add ¾ cup of DRIED gluten free penne pasta (use regular penne pasta if not GF) to the skillet. (The pasta actually cooks IN the sauce which gives it a great rich flavor). Stir the pasta around frequently to prevent it from sticking.
- Cook the noodles in the sauce for 20 minutes or so. They should be fully cooked and slightly al dente at this time. You may need to add another ¼-1/2 cup of water to thin the sauce out if it gets too thick.
Add Panko Breadcrumb Topping
- Once the pasta has fully cooked in the sauce it's time to add the sauteed zucchini back into the pan. Add it in there and stir until coated in the sauce.
- The pasta is finished off under the broiler in the oven (hence the need for an oven-safe skillet). A few more ingredients are added to the top of the pasta beforehand to make it extra tasty.
- Turn the oven onto the 'Broiler' setting and place the oven rack 6" below the broiler.
- Combine 2 tsp. of gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not GF), 1 tsp. olive oil, and ½ tsp. kosher salt in a small bowl. Stir together until combined and then pour the mixture over the pasta.
- Sprinkle ½ cup of shredded mozzarella cheese and 1 Tbsp. grated Parmesan cheese over the top.
Finish The Zucchini Parmesan In The Oven
- Pop the skillet into the oven 6" under the broiler for 5 minutes or so. The cheese will melt and the breadcrumb mixture will get nice and crunchy during this time.
- Remove the skillet after 5 minutes.
Love Italian flavors? Check out these recipes!
- Cannellini Bean Kale Soup
- Marinated Italian Grilled Chicken Sandwich
- Chunky Italian Vegetable Soup
- Gluten Free Grilled Cheese
- Spinach Arugula Pesto Pizza
- Sheet Pan Italian Chicken
- Bruschetta Grilled Chicken
- Italian Vegetable Soup
- Mushroom Arugula Pizza
- Baked Eggplant Parmesan
- Air Fryer Eggplant Parmesan Fries
- Skillet Chicken Parmesan
What To Serve With Zucchini Parmesan
The flavors in this Skillet Zucchini Parmesan pair well with any Italian-inspired dishes.
It goes great with a salad like this Marinated Tomato Basil Salad, Fresh Pea Mint Salad, Balsamic Green Bean Salad, or Pickled Beet Salad.
That's all there is to it! I love this meal because it's hearty and comforting but not too heavy.
The zucchini keeps it fresh and the pasta has a rich flavor because it was cooked IN the tomato sauce. The mozzarella cheese is perfect and the Parmesan gives it a little bite.
April's cookbook is full of recipes like one - Satisfying and simple comfort foods that are perfectly suited for one person. I'm an old-fashioned gal and I still love to use cookbooks.
There's something about holding that book in your hand, flipping though the pages, and going back to our favorite recipes again and again. It's such a timeless concept.
Love pasta? Check out these recipes!
- Skillet Chicken Parmesan
- Meatless Homemade Spaghetti Sauce
- Green Spinach Basil Pasta Sauce
- Spaghetti and Turkey Meatballs
- Chicken Marsala Pasta
- Garden Vegetable Lasagna
- Cauliflower Tomato Pasta
- Mushroom Olive Pasta
- Vegetarian Mediterranean Pasta
- Lemon Leek Pasta
- One Pot Veggie Pasta
- Roasted Vegetable Pasta Bake
Looking For More Zucchini Recipes? Don't Miss These!
Baked Stuffed Zucchini Squash
Zucchini Parmesan
Zucchini Fritters
Skillet Zucchini Noodles and Shrimp
Skillet Zucchini Parmesan (Gluten Free)
Ingredients
- 2 small zucchini squash
- 3 tsp. olive oil divided
- 1-2 cloves garlic
- 1 cup crushed tomatoes
- ½ cup water
- ½ tsp. Italian seasoning
- ½ tsp. Kosher salt
- ¾ cup dried gluten free Penne pasta or regular Penne pasta if not GF
- 2 tsp. gluten free Panko breadcrumbs or regular Panko breadcrumbs if not GF
- ½ tsp. kosher salt
- 1 Tbsp. shredded Parmesan cheeese
- ¼ cup shredded mozzarella cheese
Instructions
- Mince 1-2 cloves of garlic.
- Slice both ends off 2 small zucchini squash and discard. Cut each zucchini into 3" wedges and then cut each wedge into quarters.
- Heat 2 tsp. olive oil in an 8-10" oven safe skillet. Once the oil is heated add the sliced zucchini wedges and saute for 2-3 minutes per side. Once the zucchini is golden remove from pan and place on a plate lined with paper towels.
- Add the garlic to the skillet along with 1 cup of crushed tomatoes, ½ cup water, ½ tsp. Italian seasoning, and ½ tsp. kosher salt. Stir these ingredients together until combined and allow to come to a simmer.
- Once the sauce is simmering add ¾ cup gluten free penne pasta (or regular penne pasta if not GF). Stir the pasta into the sauce. Continue to cook the pasta in the sauce for 20 minutes, stirring frequently to prevent sticking. You may need to thin the sauce out with another ¼ cup or so of water if it gets too thick.
- Once the pasta is cooked but al dente add the sauteed zucchini back into the skillet and stir until coated in the sauce.
- In a small bowl combine 2 tsp. gluten free Panko breadcrumbs (or regular Panko breadcrumbs if not GF), 1 tsp. olive oil, and ½ tsp. kosher salt. Stir to combine.
- Sprinkle ¼ cup shredded mozzarella cheese, 1 Tbsp. shredded Parmesan cheese, and the breadcrumb mixture over the pasta.
- Turn the oven on to the 'Broiler' setting and place an oven rack 6" below the broiler. Place the oven-safe skillet in the oven for 5 minutes or until the cheese is melted and the edges slightly crispy.
- Remove the pan from the oven and serve immediately. Optional: Sprinkle the top of the pasta with fresh herbs of choice.
Gloria
It is zucchini season, and this sound fantastic. I also love zucchini noodles and will be giving that shrimp recipe a try too.