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Zucchini Parmesan, Lasagna-Style

Rated as 4.88 out of 5 Stars

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

45 m servings 155 cals
Original recipe yields 6 servings (1 9x13-inch dish)

Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  2. Season both sides of zucchini slices with salt and pepper.
  3. 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.
  4. 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.
  5. Continue layering zucchini, 1/2 cup marinara, 1/4 cup Parmesan cheese, and remaining mozzarella cheese.
  6. Bake in the preheated oven until cheese is melted, about 10 minutes.

Footnotes

  • 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.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 155 calories; 7.1 g fat; 13.7 g carbohydrates; 9.4 g protein; 19 mg cholesterol; 558 mg sodium. Full nutrition

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Reviews

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Simple, healthy and delicious! I used my griddle to cook the zucchini so I could keep it in a single layer. In addition to seasoning the zucchini with salt and pepper, I also used garlic powder....

This is an awesome recipe for people on a no carb diet! It is super easy, quick, and delicious! I put ricotta cheese mixed with a little oregano and mozzarella cheese and mild Italian turkey sau...

I added beef to the meat sauce. I added 2 cups of ricotta and 1 egg to the cheese mix. I used the zucchini to make 2” ravioli squares. The zucchini does express a lot of water, so sometimes th...

I used the sauce from The Worlds Best Lasagna recipe on this sight. Otherwise followed recipe. Turned out a little watery, but was still super delicious. Will definitely make again.

I made it for a dinner serving 20 people and they all loved it and asked for doggy bags

I alternated between layers of zucchini and no-boil lasagna noodles to soak up the extra moisture. Still used a ton of zucchini, but also got our pasta fix. The perfect way to use those overgrow...

very good, I boiled the zucchini first instead of frying and baked at 400 for 25 mins.

I needed about 9 zucchini's to create a 3 layer lasagna. Added some spinach and veggie crumbles and it came out great. Baked it for 25 minutes. We're trying to lower carbs so this dish will be a...