Zucchini Parmigiana Recipe

Name: Zucchini Parmigiana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry breadcrumbs; 1 cup parmesan cheese, grated; 1 garlic clove, minced; 1 teaspoon fresh basil (chiffonade); 1/2 teaspoon dried oregano; 3 large zucchini, sliced; 8 egg whites, divided; 3 cups ricotta cheese; 1/4 cup fresh parsley, chopped; 3 cups tomato sauce; 2 cups mozzarella cheese, shredded

Servings: persons

1 cup dry breadcrumbs
1 cup parmesan cheese, grated
1 garlic clove, minced
1 teaspoon fresh basil (chiffonade)
1/2 teaspoon dried oregano
3 large zucchini, sliced
8 egg whites, divided
3 cups ricotta cheese
1/4 cup fresh parsley, chopped
3 cups tomato sauce
2 cups mozzarella cheese, shredded

1
Preheat oven to 375 degrees F. Lightly grease a medium baking sheet.
2
In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
3
Lightly beat 2 egg whites with 2 teaspoons water in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet. Bake 12 to 15 minutes in the preheated oven, until lightly browned.
4
In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
5
Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish (or aluminum pan if planning to freeze).
6
Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
7
Bake 45 minutes in the preheated oven or wrap tightly and freeze to bake at a later date. Serve warm.

1044

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 11 ingredients. The key ingredients include: 1 cup dry breadcrumbs, 1 cup parmesan cheese, grated, 1 garlic clove, minced, 1 teaspoon fresh basil (chiffonade), and more.

Yes, 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.

Zucchini Parmigiana

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