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Zucchini Parmigiana

SUBMITTED BY: SHIVERDEN  PHOTO BY: Cookies 

"Zucchini parm, mmmmmmm."
Zucchini Parmigiana Recipe
RECIPE RATING:
This recipe has been rated 85 times with an average star rating of 4.1
Read Reviews (67)
PREP TIME  15 Min
COOK TIME  45 Min
READY IN  1 Hr 15 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1 cup dry bread crumbs
  • 1 cup grated Parmesan cheese
  • 1 clove garlic, minced
  • 1 teaspoon chopped fresh basil
  • 1/2 teaspoon dried oregano
  • 3 large zucchinis, sliced
  • 8 egg whites, divided
  • 3 cups ricotta cheese
  • 1/4 cup fresh parsley, chopped
  • 3 cups tomato sauce
  • 2 cups shredded mozzarella cheese

What to Drink?
Wine Pinot Grigio

DIRECTIONS

  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
  2. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
  3. Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
  4. In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
  5. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
  6. Bake 45 minutes in the preheated oven. Serve warm.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Aug. 1, 2006 by VFOREMAN 
I made some changes to the recipe, and I was very satisfied with the results. I used one... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Sep. 18, 2005 by SEANZILLA 
I only loosely follow recipes, as I did with this one, and it came out great. I didn't bother... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on May 25, 2003 by KATIECOWAN 
Mmmmmm, yummy! I've made this dish 4 times and everyone loves it. This last time I used... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed on Dec. 4, 2008 by DC Girly Girl 
I followed the advice of other reviewers and fried the zucchini slices instead of baking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Aug. 30, 2005 by sushigirl 
Great way to use up those large zucchinis! I used cottage cheese, bottled spaghetti sauce and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed on Aug. 9, 2005 by SHALOUYS 
Really tasty. We loved the breadcrumb topping. Filling but not heavy. However,15 mins prep... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Jul. 4, 2008 by COOKER476 
This was even better last night (the 2nd time I made it) Made my own version of 2 large... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Mar. 7, 2007 by JLO3 
I followed the recipe exactly and the dish came out perfectly, with delicious breading and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Jul. 16, 2007 by LORLOR80 
This was so good. I browned the breaded zucchini slices in a frying pan instead of baking... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed on Jul. 31, 2006 by Triathlete Mom 
This recipe is AWESOME. It is pretty quick to make, tastes FABULOUS, is filling, low carb and... MORE

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Nutritional Information
Zucchini Parmigiana

Servings Per Recipe: 8

Amount Per Serving

Calories: 365

  • Total Fat: 16.5g
  • Cholesterol: 58mg
  • Sodium: 1130mg
  • Total Carbs: 25.3g
  •     Dietary Fiber: 3.3g
  • Protein: 30.4g

VIEW DETAILED NUTRITION

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