Roasted Zucchini Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted zucchini layered with tomato sauce, parmesan, and a crispy panko-parmesan topping, then baked until tender. A vegetarian alternative to eggplant parmesan that's completely satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 1/2 to 5 lbs. summer squash, cut into 1/4-inch thick slices
- olive oil
- kosher salt
- freshly cracked black pepper
- 2 cups fresh breadcrumbs
- 1 cup (3 ounces roughly) freshly grated Parmigiano-Reggiano
- tomato sauce (such as this one or this one, or whatever tomato sauce you love)
At a glance
PER SERVING · TIME 80M
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
- 1h
- Sodium
- 1234mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1176mg
- Calcium
- 316mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1234MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.