From the Oven

Zucchini Parmigiana

Prep Time: 15 min  |  Cook Time: 50 min  |  Servings: 8  |  Calories: 298
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Zucchini Parmigiana
Prep Time
15 min
Cook Time
50 min

  • 2 tsp. olive oil
  • 1 medium yellow onion, chopped
  • 1 Tbsp. minced garlic
  • 1/2 cup chopped fresh basil
  • 1 pound extra lean ground beef
  • 3 cups (24 oz.) tomato and basil pasta sauce, divided
  • 9 small zucchini, each cut lengthwise into 4 slices
  • 2-1/2 cups (10 oz.) Sargento® Shredded Parmesan Cheese, divided
  • Coarse ground black pepper (optional)
  1. Preheat oven to 350°F.
  2. Heat oil in a heavy medium saucepan over medium heat. Add onion, garlic and basil. Sauté 2-3 minutes. Add ground beef and cook about 6-8 minutes until brown. Drain liquid; return meat mixture to saucepan and add 2 cups pasta sauce. Stir well and simmer 10 minutes on low heat.
  3. Meanwhile, cook zucchini in boiling salted water until tender, about 2 minutes. Rinse under cold water; drain well and pat dry.
  4. Spread remaining tomato and basil pasta sauce on bottom of a 9x13-inch casserole dish. Top with 1/3 zucchini and spoon 1/2 meat mixture over zucchini. Sprinkle with 1 cup cheese. Repeat layering with 1/3 zucchini, remaining meat mixture and 1 cup cheese. Place remaining zucchini on top and sprinkle with remaining cheese. Bake for about 30 minutes until cheese begins to brown. Let stand 5 minutes before serving. Serve with pepper, if desired.

Serving Size 8

Calories 298

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 15.20g 24%
Sat. Fat 7.50g 38%
Mono Unsat. Fat 4.80g
Poly Unsat. Fat 0.80g
Cholesterol 57mg 19%
Sodium 824mg 36%
Total Carbohydrate 16g 6%
Dietary Fiber 3g 12%
Sugars 0g
Protein 25g
Vitamin A 65RE
Vitamin C 12mg 13%
Calcium 464mg 46%
Iron 6mg 28%