Zucchini Parmesan Recipe

Name: Zucchini Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound zucchini, cut lenghtwise into 1/4-inch-thick slices; 6 garlic cloves, peeled; Olive oil-flavored cooking spray; 1/2 cup Italian-seasoned breadcrumbs; 1/4 cup (1 ounce) grated fresh Parmesan cheese; 1 cup 2% reduced-fat milk; 1/2 cup fat-free ricotta cheese; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 1/8 teaspoon ground nutmeg; 1 large egg; 1 cup chopped cherry tomatoes; 1/4 cup chopped fresh basil leaves; 1 1/2 teaspoons vegetable oil

Servings: persons

1 pound zucchini, cut lenghtwise into 1/4-inch-thick slices
6 garlic cloves, peeled
Olive oil-flavored cooking spray
1/2 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 cup 2% reduced-fat milk
1/2 cup fat-free ricotta cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 large egg
1 cup chopped cherry tomatoes
1/4 cup chopped fresh basil leaves
1 1/2 teaspoons vegetable oil

1
Preheat broiler. Lightly coat zucchini and garlic with cooking spray; place on a baking sheet coated with cooking spray. Broil 5 minutes or until garlic and zucchini are lightly browned. Remove garlic from baking sheet; mince. Set zucchini aside. Combine the garlic, breadcrumbs, and parmesan cheese; set aside. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring with a whisk. Combine tomatoes, basil and oil in a bowl; set aside.
2
Preheat oven to 400u00b0.
3
Spread 1/2 cup milk misture in bottom of an 11x7-inch baking dish coated with cooking spray. Arrance zucchini slices over milk mixture to cover the bottom of the dish, and top with 1/3 cup breadcrumb mixture and 1/2 cup milk mixture. Repeat layers, ending with the zucchini. Top with the tomato mixture, and sprinkle with the remaining breadcrumb mixture. Bake at 400u00b0 for 45 minutes or until bubbly and brown.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 14 ingredients. The key ingredients include: 1 pound zucchini, cut lenghtwise into 1/4-inch-thick slices, 6 garlic cloves, peeled, Olive oil-flavored cooking spray, 1/2 cup Italian-seasoned breadcrumbs, and more.

Yes, Zucchini Parmesan 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.

Zucchini Parmesan

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