Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Cheese / Zucchini Parmigiana Recipe
    Lost? Site Map

    Zucchini Parmigiana

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Buster's friend's Note:

    Found this recipe as a new way to make use of summer bounty. Like it too for lightening the carbs with zucchini instead of pasta. Plan to make & freeze after assembly for baking in the deep dark winter. From AllRecipes.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 375 degrees F. Lightly grease a medium baking sheet.
    2. 2
      In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
    3. 3
      Lightly beat 2 egg whites with 2 teaspoons water 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. Bake 12 to 15 minutes in the preheated oven, until lightly browned.
    4. 4
      In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
    5. 5
      Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish (or aluminum pan if planning to freeze).
    6. 6
      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.
    7. 7
      Bake 45 minutes in the preheated oven or wrap tightly and freeze to bake at a later date. Serve warm.

    Ratings & Reviews:

    • on September 10, 2008

      45

      Great way to use zucchini. I only used 1 egg, beaten, for dipping the zucchini in before coating in the breadcrumbs, and omitted the rest (personal preference). I also used homemade marinara sauce. I wanted the zucchini to come out a bit crispier than it did, so the only additional change I plan to make in the future is to cut down on the final cooking time. Thanks for a keeper!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 04, 2008

      55

      I'm rating this for the way to cook the zucchini, that is fantastic! I did make this recipe subbing whole eggs for the egg whites and homemade marinara sauce for the tomatoe sauce. This is delicious :) I will make this again. Thank you Buster's friend for posting this keeper. Shirl

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Zucchini Parmigiana

    Serving Size: 1 (394 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 419.1
     
    Calories from Fat 207
    49%
    Total Fat 23.0 g
    35%
    Saturated Fat 13.7 g
    68%
    Cholesterol 80.1 mg
    26%
    Sodium 1092.4 mg
    45%
    Total Carbohydrate 25.0 g
    8%
    Dietary Fiber 3.4 g
    13%
    Sugars 7.7 g
    30%
    Protein 29.5 g
    59%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites