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Easy Zucchini Parmesan

"This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook Mary Jo."
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45 m servings 183 cals
Original recipe yields 5 servings (4 to 6 servings)


  • Calories:
  • 183 kcal
  • 9%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 16.7g
  • 5%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 370 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

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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{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 pasta 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.

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Read all reviews 7
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Very good! The only thing is to be sure that you get all the extra water off the Zucchini. Other than that, I baked it a little longer, about 30 minutes because I like the cheese a little crispy...

Delicious! I added in some artichokes sliced up and some spinach as well it tasted just like a good pasta dish!

this was really good. I made it exactly as instructed. Feels like something else good be added, but good nonetheless. Tastes almost like spaghetti.

This recipe is a great start! My only complaint is that it ended up WAY too watery after boiling the zucchini. Next time I'll make sure to dry the zucchini much better - but I will definitely ...

We LOVED this dish! I tweaked it, but not much and WOW, did we love the original recipe with a few modifications. I sliced the zucchini super thin and layed it out on the kitchen island on pap...

Has anyone besides me noticed there's no Parmesan in this? I added about 1/2 cup on top. While I was sauteeing the onion, I drained the zucchini in a collander, and then I pressed it with seve...

Easy, quick, cheap, healthy-- what's not to love?