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Easy Cheesy Zucchini Parmesan Bake: A Healthy Twist on a Classic Favorite

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Ingredients

Adjust Servings:
2 medium zucchini, peeled and sliced
2 eggs, beaten
2 cups dry italian seasoned breadcrumbs
8 ounces shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3 - 4 cups of your favorite marinara sauce
olive oil

Nutritional information

449.4
Calories
164 g
Calories From Fat
18.3 g
Total Fat
8.4 g
Saturated Fat
102.2 mg
Cholesterol
1624.2 mg
Sodium
48.4 g
Carbs
6 g
Dietary Fiber
15.8 g
Sugars
22.4 g
Protein
296 g
Serving Size

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Easy Cheesy Zucchini Parmesan Bake: A Healthy Twist on a Classic Favorite

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    Cuisine:

    A little bit of work to bread the zucchini but not too much. used three zucchini, 2 24 ounce cans of pasta sauce and a pound of mozzarella and it was exactly enough to fill a giant casserole dish 10" x 15" with three layers of zucchini, sauce and cheese. I will try to make it again using fresh basil and fresh tomato sauce before summer is over. It is delightful! This is really a very good, standard recipe and I am thinking of all kinds of versions, such as yellow squash with alfredo sauce, fall spices and gruyere, maybe a ratatouille type version with varied squashes and fresh tomato sauce, etc.

    • 80 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Zucchini Parmesan, This is for all of you “eggplant parmesan” people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn’t think that were possible! And even my husband who does not like eggplant loved this!, A little bit of work to bread the zucchini but not too much. used three zucchini, 2 24 ounce cans of pasta sauce and a pound of mozzarella and it was exactly enough to fill a giant casserole dish 10″ x 15″ with three layers of zucchini, sauce and cheese. I will try to make it again using fresh basil and fresh tomato sauce before summer is over. It is delightful! This is really a very good, standard recipe and I am thinking of all kinds of versions, such as yellow squash with alfredo sauce, fall spices and gruyere, maybe a ratatouille type version with varied squashes and fresh tomato sauce, etc., Mmm….came out perfect. Baking it beforehand is genius. I substituted mozzarella and provolone instead of parmesan


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    Steps

    1
    Done

    Preheat Oven to 425 Degrees.

    2
    Done

    Dip Zucchini Slices in Egg and Then Coat With Breadcrumb Mixture and Bake on Cookie Sheets Drizzled With Olive Oil Until Golden Brown, Approximately 10 Minutes on Each Side.

    3
    Done

    Spread a Thin Layer of Marinara Sauce on the Bottom of a 9x9 Inch Baking Dish.

    4
    Done

    Put One Layer Of"breaded" Zucchini Slices on Top and Coat With More Sauce and a Generous Sprinkling of Both Cheeses.

    5
    Done

    Repeat This Procedure to Use Up All the Zucchini.

    6
    Done

    Cover With Tin Foil and Bake Approximately 30 Minutes or Until Top Layer of Cheese Is Melted at 375 Degrees.

    7
    Done

    Mangia!

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    Kenley Potts

    Coffee connoisseur brewing up the perfect cup of joe every time.

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