An Italian in my Kitchen · by Rosemary Molloy★ 4.5 (48)
Easy Baked Zucchini Parmesan
NUTRITION · PER SERVING65M COOK
CAL 18%·PRO 42%
CARBS 18G20% OF CAL
2G FIBER3G SUGAR13G OTHER
FAT 23G57% OF CAL
10G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked zucchini layered with mozzarella and Parmesan. A satisfying vegetarian main dish or versatile side that works year-round.
mainitalian🥧 baking dish🔥 oven
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3-4 small tender zucchini ((300 grams))
- 1½-2 teaspoons salt
- ½ cup all purpose flour
- 1-2 tablespoons olive oil
- 1½ cups shredded firm mozzarella*
- ¾ cup freshly grated parmigiano
- 1 tablespoon fresh Italian parsley chopped
- ¼-½ cup pancetta chopped
At a glance
PER SERVING · TIME 65M
CAL 18%·PRO 42%
CARBS 18G20% OF CAL
2G FIBER3G SUGAR13G OTHER
FAT 23G57% OF CAL
10G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1911mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 489mg
- Calcium
- 455mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1911MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.