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My review
Zucchini Parmesan
Mary Jo
"Delicious and easy way to use zucchini!"
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Ingredients
45 m servings 217 calsOriginal recipe yields 5 servings (4 to 6 servings)
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- Preheat oven to 325 degrees F (165 degrees C).
- In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
- Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
- Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 217 calories; 11.5 g fat; 21 g carbohydrates; 8.3 g protein; 16 mg cholesterol; 512 mg sodium. Full nutrition
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Reviews
Read all reviews 198253 Ratings
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Most helpful positive review
7/1/2008
I had made this on Saturday, did not soften the zucchini as directed but saute them with the onions and garlic, added fresh sliced mushrooms, transferred to baking dish, layering as I did this a...
Most helpful critical review
8/3/2007
After reading reviews about the dish being watery, I salted my zucchini for a half hour to remove the moisture. I also threw it in with the onion and garlic. As I poured the sauce (Bertolli Toma...
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7/1/2008
I had made this on Saturday, did not soften the zucchini as directed but saute them with the onions and garlic, added fresh sliced mushrooms, transferred to baking dish, layering as I did this a...
7/4/2008
Great recipe! I noticed when I sauteed the zucchini instead of boiling it, that it didn't turn out watery at all. I added extra garlic, sliced roma tomatoes and mushrooms - all sauteed in additi...
7/14/2008
This recipe was delicious although I made a few changes to suit my family's tastes. I grilled the zucchini on my George Foreman Fusion Grill. I salted the slices liberally and it pulled out a ...
10/30/2006
I thought this turned out great. My husband enjoyed it as well. I did not boil the zucchini. Instead I sauteed it with the onion and garlic until the onion was tender. I also did not use thin sl...
8/24/2005
Very easy & delicious. What more could you ask for? I added sautéed mushrooms, fresh sliced tomatoes & a bit of mozzarella cheese to the layers. I baked it at 375 for 30 min. I will absolutely m...
8/3/2007
After reading reviews about the dish being watery, I salted my zucchini for a half hour to remove the moisture. I also threw it in with the onion and garlic. As I poured the sauce (Bertolli Toma...
8/3/2005
Great vegetarian recipe, doubled the garlic and cheese and added 1/2 lb of fresh mushrooms to the onion and garlic saute, will make again using italian sausage, ground beef or chicken for the me...
7/22/2005
I used leftover grilled zucchini to make this, and it turned out delicious! A nice alternative to eggplant. We used the leftovers from this dish to make sandwiches on Italian bread the next day....
1/18/2008
This has been one of my favorite recipes since childhood. My meat loving family used it as a side dish, but I like it best with whole grain pasta and crusty garlic bread for a complete and filli...