Zucchini-Beef Parmigiana Recipe

Name: Zucchini-Beef Parmigiana
Yield: 4 servings
Cuisine: American
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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.

Zucchini-Beef Parmigiana

How did you like this recipe?

Frequently Asked Questions