Recipes from Italy · by Silvana Nava
Light Zucchini Parmigiana Recipe
NUTRITION · PER SERVING80M COOK
CAL 14%·PRO 33%
CARBS 10G15% OF CAL
3G FIBER1G OTHER6G TOTAL SUGAR
FAT 20G65% OF CAL
8G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter take on eggplant parmigiana using baked zucchini layered with tomato sauce, mozzarella, and parmesan. A simple, vegetarian Italian main.
mainitaliancasserole🍪 sheet pan🥧 baking dish🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 700 g zucchini (- 1 ½ pound)
- 250 g fior di latte or buffalo mozzarella (- ½ pound)
- 100 g grated Parmigiano Reggiano cheese (- 1 cup)
- 400 ml tomato passata (- 1 ⅔ cups)
- 8 fresh basil leaves
- 1 garlic clove
- 3 tablespoons extra virgin olive oil
- salt (- to taste)
- black pepper (- to taste)
At a glance
PER SERVING · TIME 80M
CAL 14%·PRO 33%
CARBS 10G15% OF CAL
3G FIBER1G OTHER6G TOTAL SUGAR
FAT 20G65% OF CAL
8G SAT11G 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
- 45m
- Sodium
- 560mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 269mg
- Calcium
- 376mg
- Iron
- 0.27mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 560MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.