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Cheesy Zucchini Parmigiana

Cheesy Zucchini Parmigiana

Susan Maria Leach  /  10/14/2019  /  Facebook  /  Twitter  / 

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!

Ingredients

  • 4 medium zucchini - I make 3 layers - cut longwise into even 1/3 inch planks, about 4 per zucchini
  • 1 jar pasta sauce - Gia Russa & Rao's are 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!
  • 1/2 cup freshly grated Parmesan or Domestic Romano cheese

Instructions

  • Preheat oven to 350 degrees.
  • Spread 1/2 cup pasta sauce in bottom of a 8 x 8 square or 8 x 10 oblong baking dish.
  • Layer zucchini, sauce, 1/3 of each of the cheeses and repeat for 3 or 4 layers ending with cheese.
  • Cover with non stick foil or foil sprayed with non stick vegetable spray.
  • Bake 50 to 60 minutes until bubbling and soft, remove foil and bake additional 10 minutes until cheese is browned and crusted.
  • Remove from oven and allow to cool for 15 minutes before cutting into squares and serving.

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