Baked Zucchini Vegetable Parmesan
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 185.8
- Total Fat: 11.8 g
- Cholesterol: 17.1 mg
- Sodium: 677.3 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.8 g
- Protein: 9.4 g
View full nutritional breakdown of Baked Zucchini Vegetable Parmesan calories by ingredient
Number of Servings: 10
Ingredients
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Olive oil to "grease" the pan
1 cups of Mozzerella Cheese
.5 cup grated parmesan cheese
Salt and pepper to taste
2.25 cups spaghetti sauce
1 green bell pepper
1 orange bell pepper
1 yellow bell pepper
2 cups thin sliced zucchini
1 fennel bulb
Directions
Serves 10
1. Preheat oven to 375 degrees F.
2. Heat spaghetti sauce.
3. Grease the bottom and sides of a 13x9x2 pan.
4. Slice vegetables in thin slices but keep separate to layer. Put a small layer of marinara sauce in pan, then layer as follows: zucchini, mixed up green, red, & yellow peppers slices, sliced fennel, salt & pepper, marinara sauce, mozzerella cheese. You can repeat the layers if you wish.
5. Bake at 350 degrees F for 1 hour. Let stand for 5 minutes. Top with parmesan cheese and serve.
Makes 10 servings
1. Preheat oven to 375 degrees F.
2. Heat spaghetti sauce.
3. Grease the bottom and sides of a 13x9x2 pan.
4. Slice vegetables in thin slices but keep separate to layer. Put a small layer of marinara sauce in pan, then layer as follows: zucchini, mixed up green, red, & yellow peppers slices, sliced fennel, salt & pepper, marinara sauce, mozzerella cheese. You can repeat the layers if you wish.
5. Bake at 350 degrees F for 1 hour. Let stand for 5 minutes. Top with parmesan cheese and serve.
Makes 10 servings
Member Ratings For This Recipe
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MIRAGE727
