Skinnytaste · by Gina Homolka★ 4.8 (19)
Giant Zucchini Parmesan
NUTRITION · PER SERVING55M COOK
CAL 16%·PRO 39%
CARBS 32G39% OF CAL
3G FIBER21G OTHER7G TOTAL SUGAR
FAT 14G38% OF CAL
7G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced giant zucchini breaded, layered with ricotta, mozzarella, and marinara sauce, then baked until golden. A hearty vegetarian take on eggplant parmesan.
mainitalianbaked good🍪 sheet pan💨 air fryer🔥 ovengluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 cup part skim ricotta
- 6 tablespoons part-skim shredded mozzarella
- 1/4 cup grated Pecorino Romano cheese
- 2 tablespoons finely chopped parsley (plus more for garnish)
- 1 giant zucchini (sliced into 12 1/2” thick slices)
- 3/4 teaspoon kosher salt
- freshly ground black pepper
- 2 large eggs
- 1 cup seasoned whole wheat bread crumbs (or gluten-free crumbs* )
- olive oil spray
- 1 cup warmed marinara sauce (Jarred is fine, plus 1/2 cup more for serving)
At a glance
PER SERVING · TIME 55M
CAL 16%·PRO 39%
CARBS 32G39% OF CAL
3G FIBER21G OTHER7G TOTAL SUGAR
FAT 14G38% OF CAL
7G SAT7G 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
- 10m
- Cook
- 45m
- Sodium
- 1728mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 423mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1728MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.