Zucchini Parmesan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sliced zucchini layered with pasta sauce, mozzarella, and parmesan, then baked until the cheese is melted and bubbly. Simple, comforting, and ready in about 50 minutes. A vegetarian main dish perfect for busy weeknights.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- Extra virgin olive oil
- 6 to 7 medium zucchini (about 2 1/2 pounds) (trimmed and cut into 1/4-inch thick slabs)
- Kosher salt
- Black pepper
- 1 1/2 cups red pasta sauce, (homemade or your favorite store-bought)
- 6 to 8 ounces fresh mozzarella, (torn or sliced)
- 3/4 cup freshly grated parmesan cheese
- Handful basil leaves, (torn, for garnish)
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 35m
- Sodium
- 468mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 370mg
- Calcium
- 151mg
- Iron
- 0.67mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 468MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.