If I had to choose one vegetable dish, this would be in the running for the top spot.

The soft texture makes this a great dish for even early bariatric peeps. This is a great side dish to make it easier to eat a little grilled chicken or fish! It’s very easy to make if you use a high quality jar of sauce. Cover your ears, Grandma!

TIP: 2 cups of shredded cheese is NOT 16 ounces, it is 8 ounces. Shredded cheese is measured by volume and not by weight. This may blow some of your minds, but 8 ounces of shredded cheese is not the same as 8 ounces of cheese, shredded. Think about that one! 

Cheesy Zucchini Parmigiana for Bariatric Eating

Cheesy Zucchini Parmigiana for Bariatric Eating

Cheesy Zucchini Parmigiana for Bariatric Eating

5.0 from 2 reviews
Cheesy Zucchini Parmigiana
Prep time
Cook time
Total time
  • 4 medium zucchini - I make 3 layers - cut longwise into even ⅓ inch planks, about 4 per zucchini
  • 1 jar Mario Batali pasta sauce - Gia Russa is also good quality without added sugar - homemade is always best BUT for speed, even I go with a jar on occasion.
  • 2 cups finely shredded Sargento Six Cheese Italian blend - or mozzarella is good too!
  • ½ cup freshly grated Parmesan or Domestic Romano cheese
  1. Preheat oven to 350 degrees.
  2. Spread ½ cup pasta sauce in bottom of a 8 x 8 square or 8 x 10 oblong baking dish. Layer zucchini, sauce, ⅓ of each of the cheeses and repeat for 3 or 4 layers ending with cheese.
  3. Cover with non stick foil or foil sprayed with non stick vegetable spray.
  4. Bake 50 to 60 minutes until bubbling and soft, remove foil and bake additional 10 minutes until cheese is browned and crusted.
  5. Remove from oven and allow to cool for 15 minutes before cutting into squares and serving.



20 thoughts on “Cheesy Zucchini Parmigiana

  1. Bob Price says:

    I would like to try this but I’m not sure of something. Do you leave the skin on the Zucchini or peel it?

      • Jeff K. says:

        I agree, a calorie count would be most helpful. It shouldn’t be that difficult for you – just remember to say how many servings (or you could even give the total for the entire recipe).

        • Alison Garcia says:

          Hi Jeff, it’s good in theory, but here’s the thing: if I were eating this by myself(a 7.5 year post op), the servings per recipe would be different than if I were eating it with my husband(a non op with a lumberjack of an appetite). And it would be different if my mom were dining with us. We can’t say how many servings you’ll get from one recipe, it’s going to vary. That’s the reason why we don’t add nutritional info to the recipes- it’s super easy for you to calculate based on your servings. -Alison

  2. Michell Turnof says:

    How is the protein count in this??  Low, medium or high for a meal (I know it depends for exact numbers). I need to focus on more protein but love vegetable dishe

    • Susan Maria Leach says:

      This is definitely a vegetable dish. If you wanted to serve it alone, add a layer of ricotta beaten with an egg for a ‘lasagna’ cheese layer. OR add a layer of browned ground beef. OR serve it with grilled or roasted chicken. (pssssttt… rotisserie chicken would be really good)

  3. Tiffany says:

    Looks delicious! I’m going to brown up some ground turkey with onions and garlic maybe some mushrooms too!

  4. Andi says:

    I am making this dish right now. I am Italian and the cuisine at times but… BUT I am loving these recipes! I can’t wait to eat tonight!!!

  5. Tracy says:

    This sounds great going to make it this weekend. I am one year out and cant stomach pasta or rice yet. I have been making lots of dinners with spagetti squash too. Pintrest has great recipes too.

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