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Zucchini Parmigiana
SUBMITTED BY:
SHIVERDEN
PHOTO BY:
Cookies
"Zucchini parm, mmmmmmm."
RECIPE RATING:
Read Reviews
(60)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
45 Min
READY IN
1 Hr 15 Min
SERVINGS
(
Help
)
Servings
US
METRIC
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
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DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
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.
In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
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.
Bake 45 minutes in the preheated oven. Serve warm.
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REVIEWS
Reviewed on Aug. 1, 2006 by VFOREMAN
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VFOREMAN
Aug. 1, 2006
I made some changes to the recipe, and I was very satisfied with the results. I used one large, unpeeled, garden fresh zucchini (about 16" long). I cut off the ends, cut it in half, and then sliced it into long slices about 1/4" thick. (The next time I make it I will also remove the zucchini seeds.) I subtituted cottage cheese for the ricotta and egg beaters for the egg whites. Because I did not have fresh herbs on hand, I used one tbsp. of dried parsley and one tsp. of sweet basil. I used bottled spagetti sauce. I will definitely make it again.
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91 users found this review helpful
I made some changes to the recipe, and I was very satisfied with the results. I used one...
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Reviewed on Sep. 18, 2005 by
SEANZILLA
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SEANZILLA
Sep. 18, 2005
I only loosely follow recipes, as I did with this one, and it came out great. I didn't bother with the eggs or breading procedure at all. I used considerably more garlic and basil from the garden. I used only 2 cups of sauce and only 1 cup of ricotta as the recipe seems to call for far too much in my opinion. Though I'm not a huge fan of Italian food, this was probably one of the best dishes I have made.
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80 users found this review helpful
I only loosely follow recipes, as I did with this one, and it came out great. I didn't bother...
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Reviewed on May 25, 2003 by KATIECOWAN
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KATIECOWAN
May 25, 2003
Mmmmmm, yummy! I've made this dish 4 times and everyone loves it. This last time I used cottage cheese because its a little bit healthier and less expensive than ricotta. We actually liked the cottage cheese better, you just need to drain out a little of the cottage cheese juice before mixing it up. Also I used dried parsley and basil and it still tasted great. Try this dish!!
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77 users found this review helpful
Mmmmmm, yummy! I've made this dish 4 times and everyone loves it. This last time I used...
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Reviewed on Jul. 14, 2008 by
DC Girly Girl
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DC Girly Girl
Jul. 14, 2008
I followed the advise of other reviewers and fried the zucchini slices instead of baking them...Don't do it! It took forever to fry everything up. I regretted not baking them...it would have been quicker and healthier. I also used an italian cheese blend instead of just mozzarella and felt the need to add more spices to the cheese and breadcrumb mixtures. And 2 Chernobyl sized zucchinis were more than enough. I also used 3 full eggs instead of 2 egg whites to coat the zucchini slices for breading and 3 full eggs instead of 6 whites for the cheese mixture. It was a lot of work; it tasted good; but I am struggling to say it was worth the work. I will try this again, but I will bake the zucchinis and maybe that will streamline the process enough for me.
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25 users found this review helpful
I followed the advise of other reviewers and fried the zucchini slices instead of baking...
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Reviewed on Aug. 30, 2005 by sushigirl
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sushigirl
Aug. 30, 2005
Great way to use up those large zucchinis! I used cottage cheese, bottled spaghetti sauce and 3 whole eggs. Like lasagna, this serves up better if you give it 15 minutes to 'set' after coming out of the oven. In deference to husband, I replaced some zucchini slices with a couple pork cutlets - crumbed & baked alongside the zucchini, they turned out perfect. And adding meat meant it counted as a main dish :) Next time I'll reduce the parmesan in the crumbs, and use dried basil & garlic powder. To the cheese mixture I'm adding minced garlic, fresh basil, s&p, and the 1/2 cup of parmesan reserved from the crumbs. Yum!
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21 users found this review helpful
Great way to use up those large zucchinis! I used cottage cheese, bottled spaghetti sauce and...
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Reviewed on Aug. 9, 2005 by SHALOUYS
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SHALOUYS
Aug. 9, 2005
Really tasty. We loved the breadcrumb topping. Filling but not heavy. However,15 mins prep time is not accurate... more like 30-40 mins. Overall, great, easy recipe, will definitely make it again.
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20 users found this review helpful
Really tasty. We loved the breadcrumb topping. Filling but not heavy. However,15 mins prep...
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Reviewed on Jul. 4, 2008 by COOKER476
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COOKER476
Jul. 4, 2008
This was even better last night (the 2nd time I made it) Made my own version of 2 large servings, and it turned out less soupy. Used 1/3 cup dry bread crumbs, 1/3 cup grated Pecorino-Romano cheese (for the Parm), garlic powder, dried spices, 3/8 cup egg whites (divided), and 12 oz. zucchini. Really blotted the juice out of a cup of cottage cheese, and boiled an 8 oz. can of no-salt added tomato sauce to reduce it. Used 2/3 of a cup of a combo of mozzarella and provolone cheeses (ran out of mozzarella). Layered it in a glass loaf pan, and baked it 35 minutes at 400 degrees. IT WAS SUPER EXCELLENT--a little juicy on the bottom, but what else could one expect, with that layer of tomato sauce on the botton??? YUM, YUM, YUM.
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16 users found this review helpful
This was even better last night (the 2nd time I made it) Made my own version of 2 large...
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Reviewed on Mar. 7, 2007 by
JLO3
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JLO3
Mar. 7, 2007
I followed the recipe exactly and the dish came out perfectly, with delicious breading and tender zucchini. I'll definitely be making this again. Thanks!
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15 users found this review helpful
I followed the recipe exactly and the dish came out perfectly, with delicious breading and...
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Reviewed on Jul. 16, 2007 by
LORLOR80
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LORLOR80
Jul. 16, 2007
This was so good. I browned the breaded zucchini slices in a frying pan instead of baking them (sprayed each side with olive oil cooking spray). I also used 3 whole eggs instead of 6 egg whites in the ricotta mixture, and used 2 whole eggs for breading the zucchini. And I added some parmesan cheese to the ricotta cheese and used spaghetti sauce instead of tomato sauce. This is a great way to use up extra zucchini and would also be good with eggplant. This is a definite keeper!
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13 users found this review helpful
This was so good. I browned the breaded zucchini slices in a frying pan instead of baking...
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Reviewed on Jul. 31, 2006 by Triathlete Mom