zucchini parmesan

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 162.1
  • Total Fat: 5.8 g
  • Cholesterol: 10.8 mg
  • Sodium: 625.9 mg
  • Total Carbs: 19.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 9.1 g

View full nutritional breakdown of zucchini parmesan calories by ingredient
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Instead of eggplant, use zucchini Instead of eggplant, use zucchini
Number of Servings: 8


    preheat oven to 375. Slice zucchini into 1/4 inch pieces.
    Dip in egg beaters mixed with a little water then cut
    lightly with bread crumbs. Place on cookie sheet sprayed
    lightly with Pam. Bake for 15 minutes, turn and bake on
    second side for 10 minutes or until lightly browned.

    Spread a small amount of sauce on bottom or bakeware-I
    add garlic, parsley and basil-place zucchini on sauce, top
    with ricotta cheese-mixed with some of the mozzarella,
    parmesan and sauce. Then add mozzarella, and parmesan. Repeat. Bake for 20 minutes.

    Makes 8 servings. Size depends on your dish.
    approximately 3/4 cup per surving


Serving Size: 8 servings approximately 3/4 cup

Number of Servings: 8

Recipe submitted by SparkPeople user IRENEKOHLER2.

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