Rating: 5 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Sauteed zucchini layered between sauce, Parmesan, and part-skim mozzarella. Lowfat and delicious.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

  • Season both sides of zucchini slices with salt and pepper.

  • Spray a non-stick skillet with cooking spray and place over medium-high heat; cook and stir zucchini slices until lightly browned, 2 to 3 minutes per side.

  • Spread 1/2 cup marinara sauce in the prepared baking dish. Layer zucchini slices, overlapping slightly, on top of marinara layer. Spread 1/2 cup marinara sauce over zucchini layer; top with 1/4 cup Parmesan cheese and 1/4 to 1/2 cup mozzarella cheese.

  • Continue layering zucchini, 1/2 cup marinara, 1/4 cup Parmesan cheese, and remaining mozzarella cheese.

  • Bake in the preheated oven until cheese is melted, about 10 minutes.

Cook's Notes:

I use a cheap mandoline slicer to cut the zucchini.

I like to use 32-ounce bottled sauce and serve the rest over whole wheat pasta.

Pecorino cheese can be used in place of the Parmesan.

Nutrition Facts

155 calories; protein 9.4g; carbohydrates 13.7g; fat 7.1g; cholesterol 19.4mg; sodium 558.4mg. Full Nutrition