Skillet Zucchini Parmesan (Gluten Free)

Zucchini Parmesan in cast iron skillet with wooden spoon.

5 from 1 vote

Skillet Zucchini Parmesan (Gluten Free)

Skillet Zucchini Parmesan is a gluten free weeknight dinner for one. This one pan recipe is easy, healthy and ready in only 30 minutes!

Prep Time5

Cook Time30

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: zucchini parmesan, skillet zucchini parmesan, one pan zucchini parmesan, gluten free zucchini parmesan

Servings:

Calories: 595kcal

Author: April Anderson

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

US Customary - Metric

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.

Notes

This recipe was not written to be gluten free but I have altered it to fit this blog. Feel free to make it using gluten free pasta and breadcrumbs or regular pasta and breadcrumbs if not gluten free.

Nutrition