Zucchini Parmesan

Zucchini Parmesan

180

"Delicious and easy way to use zucchini!"
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Ingredients

45 m servings 217 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 21g
  • 7%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 512 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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 spaghetti 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.

Reviews

180
  1. 228 Ratings

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Most helpful positive review

I had made this on Saturday, did not soften the zucchini as directed but saute them with the onions and garlic, added fresh sliced mushrooms, transferred to baking dish, layering as I did this a...

Most helpful critical review

After reading reviews about the dish being watery, I salted my zucchini for a half hour to remove the moisture. I also threw it in with the onion and garlic. As I poured the sauce (Bertolli Toma...

I had made this on Saturday, did not soften the zucchini as directed but saute them with the onions and garlic, added fresh sliced mushrooms, transferred to baking dish, layering as I did this a...

Great recipe! I noticed when I sauteed the zucchini instead of boiling it, that it didn't turn out watery at all. I added extra garlic, sliced roma tomatoes and mushrooms - all sauteed in additi...

This recipe was delicious although I made a few changes to suit my family's tastes. I grilled the zucchini on my George Foreman Fusion Grill. I salted the slices liberally and it pulled out a ...

I thought this turned out great. My husband enjoyed it as well. I did not boil the zucchini. Instead I sauteed it with the onion and garlic until the onion was tender. I also did not use thin sl...

Very easy & delicious. What more could you ask for? I added sautéed mushrooms, fresh sliced tomatoes & a bit of mozzarella cheese to the layers. I baked it at 375 for 30 min. I will absolutely m...

After reading reviews about the dish being watery, I salted my zucchini for a half hour to remove the moisture. I also threw it in with the onion and garlic. As I poured the sauce (Bertolli Toma...

Great vegetarian recipe, doubled the garlic and cheese and added 1/2 lb of fresh mushrooms to the onion and garlic saute, will make again using italian sausage, ground beef or chicken for the me...

I used leftover grilled zucchini to make this, and it turned out delicious! A nice alternative to eggplant. We used the leftovers from this dish to make sandwiches on Italian bread the next day....

This has been one of my favorite recipes since childhood. My meat loving family used it as a side dish, but I like it best with whole grain pasta and crusty garlic bread for a complete and filli...