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    You are in: Home / Cheese / Zucchini Parmigiana Recipe
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    Zucchini Parmigiana

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on September 10, 2008

      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!

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    • on August 04, 2008

      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

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    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%

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