Zucchini Parmigiana

Zucchini Parmigiana

91
SHIVERDEN 1

"Zucchini parm, mmmmmmm."
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Ingredients

1 h 15 m servings 365 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 365 kcal
  • 18%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 1130 mg
  • 45%

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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  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.

Reviews

91
  1. 116 Ratings

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Most helpful positive review

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 s...

Most helpful critical review

I followed the advice 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 b...

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 s...

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 gar...

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 th...

I followed the advice 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 b...

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 agai...

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 ou...

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 ch...

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!

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 white...