Zucchini Parmigiana

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

• 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

Bake in the preheated oven for 45 minutes.

Step 2

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

Step 3

Combine bread crumbs, Parmesan cheese, garlic, basil, and oregano in a shallow bowl; set aside ⅔ cup for topping. Whisk 2 egg whites in a small bowl until smooth.

Step 4

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

Step 5

Bake in the preheated oven until lightly browned, 12 to 15 minutes. Set zucchini aside; leave oven on.

Step 6

Combine ricotta, remaining 6 egg whites, and parsley in a large bowl. Spread ½ tomato sauce over bottom of a 9x13-inch baking dish; layer with ½ zucchini slices, ½ ricotta mixture, and ½ mozzarella cheese. Repeat layers once more; top with reserved bread crumb mixture.