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Zucchini Provolone Tomato Bake
Rachel Kim

Zucchini Provolone Tomato Bake

Roasted zucchini planks, tomato sauce and provolone layer like a light vegetable parm without breading or frying. Pre-roasting the zucchini is the line between neat layers and a watery dish. Provolone gives more savory character than mozzarella while still melting cleanly.
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Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 pounds zucchini sliced lengthwise 1/4 inch thick
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt divided
  • 1 can crushed tomatoes 28 ounces
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 12 ounces sliced provolone
  • 3/4 cup grated Parmesan

Method
 

  1. Heat the oven to 425°F. Brush zucchini with oil, season with 1/2 teaspoon salt and roast on sheet pans for 15 minutes. Reduce oven to 375°F.
  2. Simmer tomatoes, garlic, oregano, remaining salt and pepper for 8 minutes.
  3. Layer one-third sauce, half zucchini and half provolone in a greased 9-by-13-inch dish. Repeat and finish with remaining sauce.
  4. Sprinkle with Parmesan.
  5. Bake for 30 to 35 minutes until bubbling and browned. Rest 15 minutes before cutting.