Zucchini Parmesan

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.3
  • Total Fat: 8.9 g
  • Cholesterol: 68.8 mg
  • Sodium: 444.7 mg
  • Total Carbs: 22.1 g
  • Dietary Fiber: 2.6 g
  • Protein: 13.0 g

View full nutritional breakdown of Zucchini Parmesan calories by ingredient
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Number of Servings: 4


    2 large zucchini, cut lengthwise into 1/4" slices
    4 garlic cloves, peeled
    Cooking spray
    1/2 cup Seasoned bread crumbs
    1/2 (1oz) grated parmesan cheese
    1 cup fat free milk
    1/2 part skim ricotta
    1/2 tsp pepper
    1/4 tsp salt
    1/8 tsp ground nutmeg
    1 large egg
    1 cup chopped cherry tomatoes
    1/4 cup chopped fresh basil leaves
    2 tsp olive oil
    1 cup mozzerella cheese


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 zcchini aside.
Combine the garlic, breadcrumbs and parmesan cheese: set aside.
Combine milk, ricotta cheese, pepper, salt, nutmeg and egg in a medium bowl, stirring with a wisk.
Combine tomatoes, basil and oil in a bowl; set aside.
Preheat oven to 400*.
Spread 1/2 cup milk mixture in bottom of a baking dish coated with cooking spray. Arrange zuccini 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 zucchini. Top with the tomato mixture, and shredded mozzerella cheese. Sprinkle with the remaining breadcrumb mixture. Bake in 400* for approx 45 minutes or until bubbly and brown.

Reprinted from Cooking Light Magazine

Number of Servings: 4

Recipe submitted by SparkPeople user DAINS859.

TAGS:  Vegetarian Meals |

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