Recipe by MW09
"This is my favorite side dish that goes great with chicken or fish or served over rice or pasta."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
zucchini - peeled, sliced lengthwise, and sliced
1 1/2 cups
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.
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
This is wonderful and so easy to make. I did add some fresh chopped garlic to the recipe!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Zucchini Parmesan with Tomato Sauce
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 78
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make a creamy, delicious zucchini side dish.
See how to make roasted tomato sauce served with goat cheese and pasta.
See how to make a classic vodka and tomato cream sauce with a kick.