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Zucchini Parmigiana

Prep Time: 15 min  |  Cook Time: 50 min  |  Servings: 8  |  Calories: 298
1712 ZuccParmigiana
Prep Time
15 min
Cook Time
50 min

Zucchini slices substitute for eggplant in this hot-from-the-oven dish. As the name implies, Sargento® Shaved Parmesan, which melts deliciously between layers of zucchini, ground beef and pasta sauce, is the star of this Italian recipe.

  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.

Nutrition Facts
8 Servings
Serving Size: (217g)
Amount Per Serving
Calories 298
% Daily Value*
Total Fat 15.2 grams
Saturated Fat 7.5 grams
Monounsaturated Fat 4.8 grams
Polyunsaturated Fat 0.8 grams
Total Carbohydrates 16 grams
Dietary Fiber 3 grams
Protein 25 grams
Vitamin A 65RE
Vitamin C 12mg 13%
Calcium 464mg 46%
Iron 6mg 28%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.
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