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Zucchini Parmigiana

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Ingredients

Adjust Servings:
1 cup Parmesan cheese — grated
1 cup breadcrumbs — dry
1 tsp fresh basil — chopped
1 clove garlic — finely chopped
1/2 tsp oregano — dried
3 zucchinis — sliced
3 cups ricotta cheese
8 egg whites — divided
1/4 cup fresh parsley — chopped
2 cups mozzarella cheese — shredded
3 cups tomato sauce

Nutritional information

238
calories
20.6 g
carbohydrates
19.9 g
protein
9.2 g
fat
1015 mg
sodium
29 mg
cholesterol

Zucchini Parmigiana

Features:
  • Eggetarian
Cuisine:
  • 1 hr 15 mins
  • Serves 8
  • Medium

Ingredients

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Love cheese? If you have some zucchini in your pantry, and love baking, then this is one dish that will satisfy your cheese craving. It is interesting how the flavors of garlic, cheese and zucchini beautifully complement each other. Zucchini parmigiana easily is a modern-day comfort food owing to how easily it can be made if you have a handful of ingredients in your kitchen pantry. Serve this parmigiana with some pasta to the foodies who

Don’t fret if you are looking for gluten free ingredients. Rustle up the recipe with some gluten-free crackers instead of bread crumbs and see how much it pleases the entire foodie crowd back home.

Health Benefits

  • Zucchini will help lower blood sugar and is great for boosting energy. It is easily the favorite of weight watchers!
  • Zucchini also slows down aging and improves eye health and digestion. Zucchini is a good source of potassium which helps balance the effect of excessive sodium and improves heart health.

 

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How to make Zucchini Parmigiana

  • Preheat the oven to 190°C and grease the baking sheet.
  • Place the 2 egg whites in a bowl and dip into them the zucchini slices.
  • Combine breadcrumbs, garlic, Parmesan cheese, oregano, and basil in a bowl. Keep 2/3 cup aside. Coat the zucchini slices in this mixture.
  • Place the zucchini slices on the baking sheet and bake for 12-15 minutes until they turn brown.
  • Add parsley, ricotta, and 6 egg whites to a bowl.
  • Spread half of the tomato sauce at the bottom of a 9 x 13-inch baking dish. Layer half the mixture of zucchini and half of the ricotta and half of the mozzarella cheese. Repeat the layers and add the remaining breadcrumb mixture to the top.
  • Bake for 45 minutes and serve warm.

Trivia

Interestingly, the word “Parmigiana” actually means “from Parma”, a part of Northern Italy. However, the delicacy is not a part of the region’s cuisine. This is really a dish from South Italy!

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