Try this Quick Zucchini Parmesan recipe, or contribute your own.
Suggest a better descriptionHeat oil in a 9-inch skillet with metal handle. Add onions and saute until golden. Add garlic. Chop tomatoes. Stir in tomatoes and juice, cook 2 minutes. Cut zucchini into 1/4-inch slices. Lay slices on a piece of waxed paper. Combine basil, oregano, and 2 Tbsp parmesan cheese. Sprinkle cheese mixture over zucchini slices and pat it firmly onto zucchini. Remove half of tomato mixture from skillet. Arrange zucchini in skillet, overlapping to fit. Spoon tomato mixture over. Combine bread crumbs, remaining cheeses, and sprinkle over zucchini. Cover tightly and simmer until tender, 8-10 minutes. Uncover and place under broiler until cheese browns. Sprinkle with paprika. Serve with pasta or rice. Posted to MC-Recipe Digest V1 #367 Recipe by: Country Living From: DarlingCL@aol.com Date: Sat, 11 Jan 1997 07:57:53 -0500 (EST)
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Serving Size: 1 Serving (246g) | ||
Recipe Makes: 4 | ||
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Calories: 120 | ||
Calories from Fat: 39 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.2g | 11 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 11.8mg | 4 % | |
Sodium 413.3mg | 14 % | |
Potassium 524.6mg | 14 % | |
Total Carbohydrate 15.1g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 12.3g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 120
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