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

Cindy

Recipe Summary

prep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
6
Yield:
1 9x13-inch dish
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Ingredients

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

Directions

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

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  • 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
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Reviews (12)

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Most helpful positive review

Rating: 5 stars
04/21/2016
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. I cut the recipe down b/c I only had 2 small to medium sized zucchini, and it fit into a fairly small casserole dish (though I did get 4 layers, which I loved), so I would cook all the zucchini first then determine the size dish to use b/c I personally think that a 13x9 dish would be too big. This made a great side for our pasta tonight, but I could totally eat this as a main dish with a nice salad and some garlic bread on the side. We did not miss the usual breading/frying of regular zucchini parmesan and it wasn't nearly as heavy. This is a definite keeper~YUM!!!!! Thanks for sharing. :) Read More
(7)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/20/2016
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. I cut the recipe down b/c I only had 2 small to medium sized zucchini, and it fit into a fairly small casserole dish (though I did get 4 layers, which I loved), so I would cook all the zucchini first then determine the size dish to use b/c I personally think that a 13x9 dish would be too big. This made a great side for our pasta tonight, but I could totally eat this as a main dish with a nice salad and some garlic bread on the side. We did not miss the usual breading/frying of regular zucchini parmesan and it wasn't nearly as heavy. This is a definite keeper~YUM!!!!! Thanks for sharing. :) Read More
(7)
Rating: 5 stars
10/04/2016
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 sausage between the layers as well to make it extra yummy! I highly recommend this recipe!! Read More
(3)
Rating: 5 stars
03/24/2018
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 the dish will be juicy. Read More
(1)
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Rating: 4 stars
08/11/2017
very good I boiled the zucchini first instead of frying and baked at 400 for 25 mins. Read More
Rating: 5 stars
10/26/2016
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 staple with a side salad. Read More
Rating: 5 stars
09/04/2020
I’m sure it is delicious as written but I’m not the healthiest eater so I made a couple small changes lol. Read More
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Rating: 5 stars
08/18/2020
This is an easy recipe and delicious. Cooked the zucchini on a griddle pan and sprinkled with garlic salt & pepper. Also added a little ricotta cheese over zucchini before sauce. Love it! Read More
Rating: 5 stars
01/03/2018
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. Read More
Rating: 5 stars
01/24/2019
I will definately make this again! Read More
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