Zucchini Parmesan

Zucchini Parmesan
Prep 30 m
Bake 40 m
Cook 12 m



  1. 1 of 6 Heat oven to 375 degrees . Coat a 13 x 9 x 2-inch baking dish with nonstick cooking spray.
  2. 2 of 6 Place flour, eggs and bread crumbs in separate shallow bowls. Lightly coat zucchini slices with flour. Dip in egg and coat with bread crumbs. Set aside.
  3. 3 of 6 Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. Cook zucchini 1 1/2 to 2 minutes per side until golden brown. Cook in three batches, adding more oil as needed.
  4. 4 of 6 Spoon 1/2 cup of sauce in bottom of prepared baking dish. Evenly place 1/3 of the zucchini in dish; top with 3/4 cup of sauce and 2/3 cup mozzarella cheese. Repeat layering twice, adding basil between second and third layers.
  5. 5 of 6 Sprinkle Parmesan cheese over top and loosely cover with nonstick foil. Bake at 375 degrees for 30 minutes; remove foil and bake for an additional 10 minutes.
  6. 6 of 6 Cool slightly before slicing. Serve with a green salad if desired.
Nutrition Information for Zucchini Parmesan
Servings Per Recipe:
Per Serving: 304 kcal cal., 762 mg sodium, 5 g fiber, 5 g sat. fat, 100 mg chol., 15 g Fat, total, 27 g carb., 17 g pro.