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READY IN 45 mins

Zucchini Parmesan

Read Reviews (152)

"Delicious and easy way to use zucchini!" — Mary Jo

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Original recipe makes 4 to 6 servings Change Servings

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced

2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

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Directions

Preheat oven to 325 degrees F (165 degrees C).
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.
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).
Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

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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 and sprinkled on Parmesan Cheese, 3 slices of Julianne Swiss Cheese, and Mozzerella cheese with a 1/3 jar of Bertolli mushroom spagetti sauce with Merlot. It was just enough and it was just right. If you let it set after baking like lasagna it will absorb the water from the sauce. Also I had sprinkle bread crumbs on the top before baking. Will be making this again and again. Very good. Thank you. forgot I had also added fresh basil from the garden.

—MaryAnn D

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Most Helpful Critical Review

Aug 03, 2007

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 Tomato & Basil) over the zucchini mixture that is when I realized that it was going to be the sauce that was going to make it watery. I was right...maybe adding tomato paste to thicken it? Besides that it was very good and I served it over ziti.

—KERIS1172

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193 Ratings

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Jul 04, 2008

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 addition to the onions. It turned out fantastic. I also used Ragu Garden Style Spaghetti sauce. Perfect!

—Caprice

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Jul 14, 2008

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 lot of moisture. After I removed them I let them cool and then patted them with paper towel to remove as much extra moisture as possible. (It worked). I used a jar of spaghetti sauce, fresh mushrooms, onions and a little wine for flavor. I also used a pound of ground turkey, cooked and drained it and mixed with the sauce along with 5 cloves of fresh garlic. I used mozz cheese, ricotta and parmesan. My hubby who is somewhat fussy told me that he would eat this again and again. Hence the 5 stars. It was a great starting point and if I were going to make it purely vegetarian I would add grated carrots and celery and maybe summer squash. But it really is worth a try.

—JUTES

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Oct 30, 2006

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 slices of zucchini. I prefered larger slices. I recommend using a chunky spaghetti sauce. I used mozzerella and parm and I baked it at 375 until the cheese was brown. It was a little watery but the zucchini was not mushy at all.

—KMW1101

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Aug 24, 2005

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 make this dish again. Thanks!

—Dre's Yummies!

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Sep 08, 2005

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 meat lovers in the family.

—DOSIMAN51

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Jan 18, 2008

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 filling meal.

—Joyousfreee

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Nutrition

Calories
217 kcal
11%

Carbohydrates
21 g
7%

Cholesterol
16 mg
5%

Fat
11.5 g
18%

Fiber
4.7 g
19%

Protein
8.3 g
17%

Sodium
512 mg
20%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Zucchini Parmesan

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 217
Calories from Fat: 104

% Daily Value *
Total Fat 11.5g 18 %
Saturated Fat 3.7g 18 %
Cholesterol 16mg 5 %
Sodium 512mg 20 %
Potassium 681mg 19 %
Total Carbohydrates 21g 7 %
Dietary Fiber 4.7g 19 %
Protein 8.3g 17 %
Sugars 12.2g
Vitamin A 39 %
Vitamin C 16 %
Calcium 28 %
Iron 13 %
** Thiamin 11 %
Niacin 42 %
Vitamin B6 20 %
Magnesium 20 %
Folate 22 %

* 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.