Zucchini Parmesan with Tomato Sauce Recipe - Allrecipes.com
Zucchini Parmesan with Tomato Sauce Recipe
  • READY IN 20 mins

Zucchini Parmesan with Tomato Sauce

Recipe by  

"This is my favorite side dish that goes great with chicken or fish or served over rice or pasta."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    20 mins


  1. Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.
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Reviews More Reviews

May 30, 2014

Curious and interesting. First off, I didn't quite understand how the zucchine were supposed to be cut as it is written "sliced lengthwise and sliced". hmmm?? Nor could I understand why they needed to be peeled, so I didn't peel them. I made one half as written and the other half with some garlic added when sautéing the zucchine. I like that there is no salt, parmesan has it already as does the tomato sauce. The original version is a nice idea. The garlic in my second attempt added some extra flavour and I preferred it so will continue to do it this way in the future. Thanks for sharing.

Aug 24, 2014

I think, this could have really worked with a fresh tomato sauce. I tried something that seemed similar at the Bone Fish Grill recently, with cubed zucchini, which I did do here too. My only other real change was cutting the basil and oregano in half and that was plenty. I also ended up stirring in a couple of pinches of garlic salt. My issue was the canned tomato sauce, just really had such a strong canned/salty flavor that was very dominant. It almost reminded me of the jarred sauces loaded with vegetables. I may try this with crushed tomatoes, instead, and then re-review. I think, that will do the trick for me. ty

Aug 02, 2014

This is wonderful and so easy to make. I did add some fresh chopped garlic to the recipe!

Jul 09, 2014

It was a great summer dish. I supplemented with Vodka sauce from the jar. I used 2 yellow summer squash and 2 zucchini unpeeled. I sliced it lengthwise into 1/4" thick slabs. Next I cut strips 1/4" thick from the slabs and tossed out the seed section. Salt the strips for about half hour in a colander then rinse and dry. Fry up 4 cloves garlic and 2 shallots for 2 minutes in the oil and add squash. Sprinkle on your Italian seasoning and cook for 6-8 minutes tossing occasionally. Stir in a couple cups of your favorite sauce for 2 minutes, turn off heat and cover in cheese...enjoy!


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  • Calories
  • 126 kcal
  • 6%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 8.6 g
  • 13%
  • Fiber
  • 3.1 g
  • 12%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 570 mg
  • 23%

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

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