Three-Cheese Zucchini Parmigiana

Ready in 1h

Try this Three-Cheese Zucchini Parmigiana recipe, or contribute your own.


3 lg Zucchini
3 c Lowfat ricotta cheese
1/4 c Parsley -- minced
1 ts Basil leaves
1 Garlic
2 1/2 c Lowfat spaghetti sauce
1 c Dry bread crumbs
1 c Grated lowfat parmesan
1/2 ts Salt
1/2 ts Dried Oregano
2 c Lowfat mozzarella cheese --
8 Egg whites -- slightly

Original recipe makes 8 Servings



Preheat oven to 375F. Combine first five ingredients in a food processor or blender; blend for 20 seconds. Set aside 2/3 cup of mixture for topping. Dip zucchini in two egg whites; coat with crumb mixture and place and place on two baking sheets prepared with olive-oil spray. Bake for 12-15 mins. Mix ricotta, six remaining egg whites, parsley, and salt. Spread half the spaghetti sauce in a 13x9-inch baking pan. Layer 1/3 of zucchini, 1/2 the ricotta mixture, and 1/3 of mozzarella. Repeat layers and top it off with remaining zucchini, spaghetti sauce, and mozzarella. Sprinkle reserved 2/3 cup crumb mixture and bake for 45 minutes. Let cool for 10 min., cut into sqaures, and serve. Recipe By : Shape

Alert editor   
Calories Per Serving: 476 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Link in another recipe. What would you serve with this?

There are no reviews yet for Three-Cheese Zucchini Parmigiana. Be the first to review it!

Rating (optional):

sign in to add your comment

Learn more

Get seasonal ideas by email


There are no reviews yet. Be the first!

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free