Zucchini Roasted Red Pepper Parmesan

5 from 13 votes

This Zucchini Roasted Red Pepper Parmesan is an Italian comfort food dish that's just perfect for Meatless Monday!

Prep Time45

Cook Time30

Resting Time20

Total Time1 35

Course: Main Dish

Cuisine: Italian

Keyword: Comfort Food, Meatless Monday, Vegetarian

Servings: servings

Calories: 494kcal

Author: MaryAnn Dwyer

4 large zucchini, ends trimmed and cut lengthwise into 1/2-inch slices
4 large red bell peppers, cut off the tops, remove the ribs and seeds and cut into thick strips, about 2 1/2 inches wide
1/3 cup olive oil
salt and freshly ground black pepper
4 Tbsp. butter
2 cloves garlic, minced
3 Tbsp. all-purpose flour
2 cups whole milk
1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/8 Tsp. nutmeg
2 cups shredded mozzarella cheese
1/2 cup freshly grated Parmesan cheese
1 1/2 tsp. Italian seasoning
2 cups marinara sauce
dried parsley, for sprinkling on top, if desired

Lightly brush the zucchini and red pepper slices with olive oil. Sprinkle with salt and pepper. Grill veggies in batches over high heat for 6-8 minutes. Remove from grill to a large platter. Set aside.
Preheat oven to 375 degrees. Spray a 9x13 baking dish with nonstick cooking spray. Set aside.
To make the bechamel sauce, in a medium saucepan, melt butter over medium heat. Add the garlic and cook one minute. Add the flour and cook for 2 minutes, stirring constantly. Slowly whisk in the milk. Bring to a boil, then reduce heat and simmer until thickened, about 3 minutes. Stir in the salt, pepper and nutmeg. Remove from the heat.
In a medium bowl, combine the shredded mozzarella, Parmesan cheese and Italian seasoning. Set aside.
Spread 1/3 of the marinara sauce at the bottom of the prepared dish. Layer with 1/3 of the zucchini and red pepper slices. Top with 1/3 of the bechamel sauce, and half of the cheese mixture. Top with another 1/3 of the marinara, 1/3 of the zucchini and red pepper slices and 1/3 of the bechamel sauce. Top with remaining zucchini and red pepper slices, bechamel sauce, marinara sauce and remaining half of the cheese mixture.
Bake uncovered for 30 minutes or until bubbling and lightly browned on top. Remove from oven and let rest for 20 minutes before serving. Sprinkle with dried parley flakes, if desired.