Zucchini Parmigiana

This delicious recipe for zucchini Parmigiana features cheesy, breaded zucchini slices layered with tomato sauce, ricotta cheese, and mozzarella.

• Preparation Time: 30 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 30 mins
• Calories: 238 Calories

Ingredients

• 3 cups ricotta cheese
• 1 clove garlic, minced
• 1 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 1 cup dry bread crumbs
• 3 cups tomato sauce
• 1 teaspoon chopped fresh basil
• 3 large zucchinis, sliced
• 8 egg whites, divided
• 0.5 teaspoon dried oregano
• 0.25 cup fresh parsley, chopped

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.

Step 2

Bake in the preheated oven until lightly browned, 12 to 15 minutes. Remove from the oven; leave the oven on.

Step 3

Mix bread crumbs, Parmesan cheese, garlic, basil, and oregano together in a medium shallow bowl until well combined; set aside 2/3 cup for topping. Whisk 2 egg whites in a small bowl until smooth.

Step 4

Dip zucchini slices into egg whites, then press into bread crumb mixture to coat both sides. Arrange coated slices on the prepared baking sheet.

Step 5

Mix ricotta, remaining 6 egg whites, and parsley together in a large bowl until well combined. Spread 1/2 of the tomato sauce over the bottom of a 9x13-inch baking dish. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, and 1/2 of the mozzarella cheese. Repeat layers once more, then top with reserved bread crumb mixture.

Step 6

Bake in the oven for 45 minutes. Serve warm.