Zucchini Parmesan

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,281.2
  • Total Fat: 57.2 g
  • Cholesterol: 1,078.0 mg
  • Sodium: 2,705.8 mg
  • Total Carbs: 122.8 g
  • Dietary Fiber: 20.9 g
  • Protein: 76.6 g

View full nutritional breakdown of Zucchini Parmesan calories by ingredient
Report Inappropriate Recipe

Submitted by:


A delicious vegetarian comfort-food entree for any time of year. Adapted from a Cooking Light recipe. A delicious vegetarian comfort-food entree for any time of year. Adapted from a Cooking Light recipe.
Number of Servings: 1


    1 pound zucchini, cut lengthwise into 1/4-inch-thick slices
    6 garlic cloves, peeled
    Olive oil-flavored cooking spray
    1/2 cup Italian-seasoned breadcrumbs
    1/4 cup (1 ounce) grated fresh Parmesan cheese
    1 cup 2% reduced-fat milk
    1/2 cup fat-free ricotta cheese
    1/2 teaspoon black pepper
    1/4 teaspoon salt
    1/8 teaspoon ground nutmeg
    1 large egg
    1 cup chopped cherry tomatoes
    1/4 cup chopped fresh basil leaves
    1 1/2 teaspoons vegetable oil


Preheat broiler. Lightly coat zucchini and garlic with cooking spray; place on a baking sheet coated with cooking spray. Broil 5 minutes or until garlic and zucchini are lightly browned. Remove garlic from baking sheet; mince. Set zucchini aside. Combine the garlic, breadcrumbs, and parmesan cheese; set aside. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring with a whisk. Combine tomatoes, basil and oil in a bowl; set aside.
Preheat oven to 400º.
Spread 1/2 cup milk mixture in bottom of an 11x7-inch baking dish coated with cooking spray. Arrange zucchini slices over milk mixture to cover the bottom of the dish, and top with 1/3 cup breadcrumb mixture and 1/2 cup milk mixture. Repeat layers, ending with the zucchini. Top with the tomato mixture, and sprinkle with the remaining breadcrumb mixture. Bake at 400º for 45 minutes or until bubbly and brown.

Yield: 6 servings

Number of Servings: 1

Recipe submitted by SparkPeople user KARINSKANH.

Rate This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.