Zucchini-Beef Parmigiana Recipe

Name: Zucchini-Beef Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound ground round; 1 3/4 cups chopped onion; 1 large clove garlic, minced; 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped; 1/3 cup dry white wine; 3 tablespoons no-salt-added tomato paste; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons dried basil; 1 teaspoon fennel seeds; 1/2 teaspoon salt; 1/4 teaspoon pepper; 8 medium zucchini (about 2 1/2 pounds); Olive oil-flavored vegetable cooking spray; 1/4 cup plus 2 tablespoons grated fat-free Parmesan cheese, divided

Servings: persons

1/2 pound ground round
1 3/4 cups chopped onion
1 large clove garlic, minced
2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped
1/3 cup dry white wine
3 tablespoons no-salt-added tomato paste
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon fennel seeds
1/2 teaspoon salt
1/4 teaspoon pepper
8 medium zucchini (about 2 1/2 pounds)
Olive oil-flavored vegetable cooking spray
1/4 cup plus 2 tablespoons grated fat-free Parmesan cheese, divided

1
Combine beef, onion, and garlic in a skillet; cook over medium heat until browned, stirring well. Add tomatoes and next 7 ingredients, stirring well. Bring to a boil. Reduce heat; simmer, uncovered, 1 hour and 20 minutes or until sauce is reduced to 4 cups, stirring occasionally.
2
Cut zucchini in half crosswise; cut each half into 5 lengthwise slices. Coat with spray; place on baking sheets. Broil 5 1/2 inches from heat (with electric oven door partially opened) 6 minutes on each side.
3
Spoon 1 1/3 cups sauce in a 13- x 9- x 2-inch baking dish. Place half of zucchini slices over sauce, overlapping slightly. Spoon 1 1/3 cups sauce over zucchini; sprinkle with 2 tablespoons cheese. Place remaining zucchini over cheese; top with remaining 1 1/3 cups sauce, and sprinkle with remaining 1/4 cup cheese.
4
Bake, uncovered, at 350u00b0 for 25 minutes or until lightly browned and bubbly. Let stand 10 minutes before serving.

150

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound ground round, 1 3/4 cups chopped onion, 1 large clove garlic, minced, 2 (14 1/2-ounce) cans no-salt-added whole tomatoes, undrained and chopped, and more.

Yes, Zucchini-Beef Parmigiana falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Zucchini-Beef Parmigiana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions