Jun 18
2012

Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}

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Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}

If you ever thought that grilling vegetarian-style meant nothing more than floppy vegetables and meals that left you craving more, then think again (see Ten Vegetarian Recipes for the Grill). This grilled and healthy version of Eggplant Parmesan is nothing short of spectacular, in both presentation and flavor. The Italian-influenced herbs remind me of some of the best Eggplant Parmesan dishes I’ve eaten in restaurants and at friends’ tables, but the calorie and fat total rings in far less in this version.

I realize that the claim of “no breading or frying” isn’t always a selling point but, in this case, the clean flavors of the grilled eggplant and zucchini, along with the tomato sauce and basil, are more than satisfying. And, of course, there has to be a little cheese. Always a little cheese! In this case, it’s fresh mozzarella, melted over the eggplant rounds in the last few seconds of grilling.

As an aside, I am thinking of my mum today. It is her birthday and how I wish we lived closer so that I could give her a birthday hug. She shared her love of eggplant with me when I was young by always slipping me a bite of moussaka at her favorite Greek restaurant. I have a feeling she’d love this recipe. Perhaps I’ll put it on the menu during the our next visit. Happy Birthday, Mum! xoxo

The recipe:
Preheat the grill to medium heat.

Cut the eggplant into 1/2-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into 1/4/-inch slices (total 8 slices).

Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}

Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.

Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.

In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.

Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}

Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.

Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.

Serve immediately.

Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}

Other grilled eggplant recipes:
Cookin’ Canuck’s Grilled Summer Vegetable Salad
Kalyn’s Kitchen’s Spicy Grilled Eggplant with Red Pepper, Parsley & Mint
Bebe Love Okazu’s Grilled Japanese Eggplant with Ginger, Dried Bonito & Soy Sauce
Veggie Belly’s Grilled Eggplant, Halloumi & Pesto Burgers

Grilled Zucchini & Eggplant Parmesan Recipe {Vegetarian}

Yield: Serves 4

Serving Size: 1 stack

From the kitchen of Cookin Canuck. www.cookincanuck.com

Ingredients

  • 1 (1 1/2 lb.) eggplant
  • 1 large zucchini
  • 2 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 3 oz. fresh mozzarella, thinly sliced
  • 1 1/2 cups tomato sauce (your favorite kind)
  • 10 large basil leaves

Instructions

  1. Preheat the grill to medium heat.
  2. Cut the eggplant into 1/2-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into 1/4/-inch slices (total 8 slices).
  3. Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
  4. Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
  5. In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.
  6. Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.
  7. Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.
  8. Serve immediately.

Notes

Calories 216.1 / Total Fat 12.7g / Saturated Fat 3.5g / Cholesterol 15.0mg / Sodium 717.6mg / Total Carbohydrates 19.6g / Fiber 6.2g / Sugars 1.5g / Protein 7.1g / WW (Old Points) 5 / WW (Points+) 6

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{ 50 comments… read them below or add one }

1 Ali @ Gimme Some Oven June 18, 2012 at 6:14 am

I love that this isn’t breaded or fried! Looks so colorful, fresh and delicious. Beautiful photo!

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2 Dara (Cookin' Canuck) June 18, 2012 at 8:59 am

Thanks, Ali. You really don’t miss the breading and frying. The flavors are so fresh and satisfying by themselves.

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3 kelley June 18, 2012 at 6:41 am

I can tell already the the frying and breading won’t be missed. This looks amazing. I love grilling this time of year (most of our meals come off the bbq). A great vegetarian option.

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4 Dara (Cookin' Canuck) June 18, 2012 at 9:00 am

I hear you, Kelley. We grill at least 5 times per week during the summer. I never get tired of it!

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5 Amy June 18, 2012 at 7:07 am

Oooh…I’ve been trying to think of things like this to cut back on the calories! I can almost taste the freshness. YUM!

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6 Dara (Cookin' Canuck) June 18, 2012 at 9:00 am

Amy, I think you’d love this one. It’s really “meaty” and satisfying.

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7 Deborah June 18, 2012 at 7:29 am

These are seriously gorgeous, Dara! A perfect summer dinner idea.

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8 Dara (Cookin' Canuck) June 18, 2012 at 9:01 am

Thanks, Deborah! Grilling season always inspires me to come up with light, fresh dishes.

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9 Lauren June 18, 2012 at 7:54 am

This sounds divine! Probably more flavorful than the fried version!

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10 Dara (Cookin' Canuck) June 18, 2012 at 9:01 am

Thanks, Lauren. We didn’t miss the frying or breading one single bit.

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11 Sommer@ASpicyPerspective June 18, 2012 at 8:02 am

Dara, this is my kind of meal… when’s dinner tonight???

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12 Dara (Cookin' Canuck) June 18, 2012 at 9:01 am

6 o’clock sharp. We’re setting a place for you. :)

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13 Bev @ Bev Cooks June 18, 2012 at 8:16 am

This. Looks. So. Perfect. It. Kills. Me.

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14 Dara (Cookin' Canuck) June 18, 2012 at 9:02 am

Thanks, Bev!

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15 bridget {bake at 350} June 18, 2012 at 8:26 am

Looks delicious, Dara…and YES, always a little cheese! :)

Happy birthday to your mum!!!

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16 Dara (Cookin' Canuck) June 18, 2012 at 9:02 am

Cheese is a “must”, isn’t it? Thanks for the birthday wishes for my mum (and I loved that you humored me by spelling “mum” with a “u”).

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17 claudia @whats cookin italian cuisine June 18, 2012 at 9:10 am

This looks fabulous we would all love this it’s perfect for summer sides!

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18 Robyn Stone | Add a Pinch June 18, 2012 at 9:17 am

This is beautiful, Dara. I know it tastes amazing!

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19 Stephanie June 18, 2012 at 9:35 am

I love how everything is layered. I’ll probably try this on top of the stove though as I still haven’t set the grill up..

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20 Judy June 18, 2012 at 9:55 am

Just think, you can have double the amount and half the calories! Great stuff, Dara. Happy birthday to Pam, I emailed her this morning.

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21 Erika - In Erika's Kitchen June 18, 2012 at 10:03 am

Great idea to grill the eggplant. I’m sure I will miss the breading, but it’s all in my best interests, right? :)

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22 Diane {Created by Diane} June 18, 2012 at 11:18 am

I love grilled eggplant and this looks wonderful, can’t wait to make it!

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23 melissa@IWasBornToCook June 18, 2012 at 1:15 pm

We make something very similar quite often in the summertime. Perfect for grilling season!

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24 Jen @ Savory Simple June 18, 2012 at 2:04 pm

I think I’m in the minority but I like grilled vegetables more than grilled meat. Don’t get me wrong, both are delicious, but I just love veggies off the grill so much. The flavor!!! This looks superb.

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25 Cassie June 18, 2012 at 2:06 pm

This is definitely my kind of meal. I love grilled veggies. Sounds perfect to me!

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26 Katrina @ Warm Vanilla Sugar June 18, 2012 at 3:54 pm

This looks unreal! Love this idea!

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27 Laura (Tutti Dolci) June 18, 2012 at 4:01 pm

I love grilled zucchini and eggplant, what a perfect (lighter) twist on comfort food!

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28 minnie(@thelady8home) June 18, 2012 at 5:06 pm

So colorful! I love how beautiful it looks. I often bake eggplants. It’s yumm.

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29 Frank @Memorie di Angelina June 18, 2012 at 8:02 pm

Summer on a plate! Beautiful, healthful and delicious.

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30 KalynsKitchen June 18, 2012 at 8:55 pm

I think using fresh mozzarella in this recipe is just brilliant. What a gorgeous recipe!

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31 Alison @ Ingredients, Inc. June 19, 2012 at 6:56 am

This look SO good! I love eggplant! Great idea

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32 Kristen June 19, 2012 at 9:23 am

OK – this looks so good! I actually have some zucchini I was going to try and do something with… this may be it!

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33 Georgia @ The Comfort of Cooking June 19, 2012 at 2:02 pm

I love your simple combination of flavors in this elegant eggplant parmesan, Dara! Lovely recipe!

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34 Sylvie @ Gourmande in the Kitchen June 19, 2012 at 4:59 pm

Happy birthday to your mom. This is fabulous, simple and elegant!

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35 Emily @ Life on Food June 20, 2012 at 7:27 am

Oh yum! This is something you don’t have to ask me twice to eat. My husband on the other hand…

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36 Dee at Deelicious Sweets June 20, 2012 at 9:05 am

I love that you didn’t bread this. Vegetables in their raw form with a dash of salt and pepper and a bit of olive oil are the best. This recipe looks fabulous!

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37 RavieNomNoms June 20, 2012 at 11:10 am

Phenomenal is all I have to say…looks so good!

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38 Carolyn June 21, 2012 at 8:16 am

Love this, Dara. I could eat this sort of thing every day!

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39 Paige at The Spice House June 21, 2012 at 8:48 am

This looks like a thing I will want to try as soon as there are eggplants and zucchini at the farmers’ market. But can it really be called “eggplant parmesan” without any parmesan cheese? Maybe it needs a catchy new name like Grilled Ratatouille Stacker or something like that.

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40 Dara (Cookin' Canuck) June 22, 2012 at 7:40 am

Paige – True, there is no Parmesan, but the recipe was done to capture the essence of the classic, which I was I stuck with the name. Whatever you call, it’s really good! :)

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41 Helen (ThursdayNightDinner.org) June 25, 2012 at 8:29 am

YUM! & Gluten-Free too :) Making ASAP, thank you

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42 Gwen @SimplyHealthyFamily June 28, 2012 at 8:44 pm

Eggplant has always been my favorite vegetable. I love the simplicity and of course healthful aspects of this recipe.

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43 love cooking July 1, 2012 at 6:11 am

This looks really nice. Probably a bit of mustard sauce on top would add some great flavor. :)

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44 Jennifer July 3, 2012 at 7:43 am

Made this last night as a side dish with grilled Tilapia. I used fresh tomatoes and made the stacks a little higher, instead of tomato sauce. Will be using this garden friendly recipe all summer! Thanks!

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45 ANDREA COUTINHO July 8, 2012 at 12:33 pm

adorei, postei no meu blog
vou fazer…bjs

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46 Joan September 3, 2012 at 12:52 pm

Thanks for posting this. I’ve looked all summer for a recipe like this because my brother served it at his Tuscan dinner, and it was so good.

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47 Donna September 30, 2012 at 8:35 am

I love your website! I want to try the grilled zucchini and eggplant but I live in an apartment and use a grill pan for all things grilled. I wonder if it would work with this recipe? The flavors will never equal the wonderful smokiness of the outdoor grill but it is what it is.

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48 Jonathan March 24, 2013 at 5:59 am

This looks awesome! Unfortunately, I do not have a grill. If I wanted to make this using the oven instead of the grill, how would I go about cooking the eggplant and zucchini?

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49 Dara (Cookin' Canuck) March 27, 2013 at 7:38 am

Hi Jonathan, you could use a grilling pan on your stovetop. Another alternative would be roasting the eggplant and zucchini, though the end product will likely be a lot softer than if you grilled them. I hope that helps.

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50 Kay July 27, 2014 at 5:38 pm

We had this for dinner tonight using homegrown eggplant, zucchini, and yellow squash…..and homegrown basil! It was awesome! Even my meat-eating husband thought it was really good and that we should have it again!

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