Zucchini Parmigiana

READY IN: 25mins
Recipe by Manami

Just a bit different but very good and tasty. Originally found on mealsforyou.com.

Top Review by karen in tbay

I had cut up all the vegies and realized I didn't have the mozz cheese so I had to substitute with ricotta. I also didn't drain the excess liquid which resulted in soupy results. But the kids still loved it and so I will be trying this recipe again with the correct cheese. I also didn't have any italian seasonings so I threw in soome fresh herbs.

Ingredients Nutrition


  1. Preheat oven to 400ºF.
  2. Heat oil in a heavy nonstick skillet over medium heat.
  3. Saute garlic and herbs 1 minutes.
  4. Add tomatoes and saute 4 minutes.
  5. Stir in zucchini. Cover skillet and simmer 3 minutes or until zucchini is almost tender.
  6. Drain excess liquid from skillet.
  7. Season with salt and pepper to taste.
  8. Stir in half the mozzarella and half the Parmessan.
  9. Transfer mixture to a lightly oiled( or sprayed with non-stick spray) baking dish.
  10. Sprinkle with remaining mozzarella and Parmesan cheese.
  11. Bake 10-15 minutes or until cheese is melted.

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