Zucchini Parmesan

Zucchini Parmesan

167 Reviews 8 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Mary Jo
Recipe by  Mary Jo

“Delicious and easy way to use zucchini!”

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Ingredients

Adjust Servings

Original recipe yields 4 to 6 servings

Directions

  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.

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Reviews (167)

Rate This Recipe
MaryAnn D
229

MaryAnn D

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.

Caprice
160

Caprice

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!

JUTES
83

JUTES

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.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 217 cal
  • 11%
  • Fat
  • 11.5 g
  • 18%
  • Carbs
  • 21 g
  • 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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