Recipe by Mary Jo
"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Mary Jo."
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zucchini, thinly sliced
Classico® Tomato and Basil Sauce
shredded mozzarella cheese
Very good! The only thing is to be sure that you get all the extra water off the Zucchini. Other than that, I baked it a little longer, about 30 minutes because I like the cheese a little crispy. I can't wait to eat the leftovers tomorrow!
Delicious! I added in some artichokes sliced up and some spinach as well it tasted just like a good pasta dish!
this was really good. I made it exactly as instructed. Feels like something else good be added, but good nonetheless. Tastes almost like spaghetti.
This recipe is a great start! My only complaint is that it ended up WAY too watery after boiling the zucchini. Next time I'll make sure to dry the zucchini much better - but I will definitely make this again!
We LOVED this dish! I tweaked it, but not much and WOW, did we love the original recipe with a few modifications. I sliced the zucchini super thin and layed it out on the kitchen island on paper towels with paper towels on top covered with heavy pans on top of it to draw out the "water" from the zucchini. I added red pepper flakes and black pepper to the sauteed onions. Then I added prepared creamed spinach to the onion mixture. All in all, this tasted like true parmesan. Fantastic! Thanks for a great recipe, Mary Jo.
Has anyone besides me noticed there's no Parmesan in this? I added about 1/2 cup on top. While I was sauteeing the onion, I drained the zucchini in a collander, and then I pressed it with several thicknesses of paper towels. No excess moisture problem. While it's not the prettiest dish, it certainly tasted really good, and I'll definitely make it again.
Easy, quick, cheap, healthy-- what's not to love?
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Zucchini Parmesan
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 89
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