Nanas Zucchini Parmigiana – a delicious recipe with Ricotta Cheese, Parsley, Egg, Tomato Sauce, Mozzarella Cheese, Red Pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
1.
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Preheat oven to 350 degrees F (177 degrees C).
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2.
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In a small bowl, mix ricotta, parsley and egg.
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3.
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Lightly coat the bottom of a deep roaster pan with tomato sauce.
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Layer with zucchini slices from one edge of the pan to the other, covering the bottom completely.
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After adding another layer of sauce, spread the ricotta mixture across the dish and layer the mozzarella slices from one end to the other, leaving small gaps in between each slice.
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Repeat layers, adding red pepper flakes to taste and top with slices of mozzarella cheese.
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Bake for one hour, covered in tinfoil.
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Remove tinfoil and continue to bake for another hour until the top layer is nice and crunchy!
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Serve warm with fresh, sliced Italian bread.
504
kcal
Calories
30
g
Fat
16
g
Carbs
44
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup Ricotta Cheese, 1 teaspoon Parsley, 1 Egg, 3 cups Plain Tomato Sauce (DelMonte, Contadina Or Hunts), and more.
Yes, Nanas Zucchini Parmigiana falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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