Food Faith Fitness · by Christie Matherne★ 5.0 (2)
Zucchini Parmesan
NUTRITION · PER SERVING70M COOK
CAL 18%·PRO 35%
CARBS 27G31% OF CAL
6G FIBER0G ADDED14G INTRINSIC7G OTHER14G TOTAL SUGAR
FAT 22G57% OF CAL
7G SAT15G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Layers of roasted zucchini, tomato sauce, and melted mozzarella and Parmesan cheese create a comforting Italian-style casserole. Rich and cheesy with herbaceous flavors. A satisfying vegetarian main course.
mainitaliancasserole🥧 baking dish🍪 sheet pan🍳 skillet🔥 ovengluten freevegetarian
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 3 tablespoons olive oil (divided)
- 2 pounds zucchini (ends trimmed, halved crosswise, and sliced lengthwise into ¼-inch slices)
- Salt and freshly ground black pepper (to taste)
- 4 cloves garlic (minced)
- 28 ounces crushed tomatoes (undrained)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ¾ cup grated Parmesan cheese
- ¾ cup shredded mozzarella cheese
- Fresh parsley (minced, for garnish)
At a glance
PER SERVING · TIME 70M
CAL 18%·PRO 35%
CARBS 27G31% OF CAL
6G FIBER0G ADDED14G INTRINSIC7G OTHER14G TOTAL SUGAR
FAT 22G57% OF CAL
7G SAT15G 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
- 15m
- Cook
- 45m
- Sodium
- 1014mg
- Total sugar
- 14g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1253mg
- Calcium
- 442mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1014MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.