Photo: Mike Kenneally
Zucchini Parmigiana
11 ingredients
15 min + 45 min
8 servings
openrecipes
"Zucchini parm, mmmmmmm."
Estimated Nutrition (whole recipe, rough)
935
Calories
48g
Protein
30g
Fat
110g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup dry bread crumbs
- 1 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon chopped fresh basil
- 1/2 teaspoon dried oregano
- 3 large zucchinis, sliced
- 8 egg whites, divided
- 3 cups ricotta cheese
- 1/4 cup fresh parsley, chopped
- 3 cups tomato sauce
- 2 cups shredded mozzarella cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes