Baked Zucchini Vegetable Parmesan

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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
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Number of Servings: 10


    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


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

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Member Ratings For This Recipe

  • Floridaghost brought this to our SparkFlorida get-together! I had two servings and could have eaten more. Totally deelish! - 10/17/11

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