Easy Zucchini Parmesan Recipe - Allrecipes.com
Easy Zucchini Parmesan Recipe
  • READY IN 45 mins

Easy Zucchini Parmesan

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
  3. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the pasta sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
  4. Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
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Reviews More Reviews

Oct 26, 2010

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!

 
Jan 24, 2011

Delicious! I added in some artichokes sliced up and some spinach as well it tasted just like a good pasta dish!

 

13 Ratings

Nov 22, 2010

this was really good. I made it exactly as instructed. Feels like something else good be added, but good nonetheless. Tastes almost like spaghetti.

 
May 09, 2011

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!

 
Mar 29, 2011

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.

 
Sep 14, 2011

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.

 
Sep 19, 2011

Easy, quick, cheap, healthy-- what's not to love?

 

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Nutrition

  • Calories
  • 183 kcal
  • 9%
  • Carbohydrates
  • 16.7 g
  • 5%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 370 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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