This Three-Cheese Zucchini Parmigiana reimagines the traditional eggplant dish with tender, baked zucchini slices that absorb the rich flavors of marinara and cheese. By using egg whites for coating and low-fat cheeses, this version offers a satisfyingly hearty meal without the heaviness. The ricotta layer adds a creamy texture that contrasts beautifully with the crisp breadcrumb topping. Its an excellent vegetarian option for weeknight dinners or potlucks, offering a comforting, homemade feel. The combination of basil, oregano, and garlic infuses the dish with authentic Italian aromatics. Serve warm for the best texture, allowing the cheeses to stretch and the flavors to meld. This recipe is perfect for summer when zucchini is abundant, providing a delicious way to use up garden harvests.
Three-Cheese Zucchini Parmigiana
Description
This Three-Cheese Zucchini Parmigiana reimagines the traditional eggplant dish with tender, baked zucchini slices that absorb the rich flavors of marinara and cheese. By using egg whites for coating and low-fat cheeses, this version offers a satisfyingly hearty meal without the heaviness. The ricotta layer adds a creamy texture that contrasts beautifully with the crisp breadcrumb topping. Its an excellent vegetarian option for weeknight dinners or potlucks, offering a comforting, homemade feel. The combination of basil, oregano, and garlic infuses the dish with authentic Italian aromatics. Serve warm for the best texture, allowing the cheeses to stretch and the flavors to meld. This recipe is perfect for summer when zucchini is abundant, providing a delicious way to use up garden harvests.Ingredients
Directions
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Preheat oven to 375F (190C).
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Combine dry bread crumbs, grated Parmesan, garlic, basil, and oregano in a food processor or blender. Pulse for 20 seconds until well blended. Set aside 2/3 cup of this mixture for the topping.
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Lightly spray two baking sheets with olive oil spray.
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Dip zucchini slices into the remaining egg whites, then coat thoroughly with the remaining breadcrumb mixture. Place coated slices on the prepared baking sheets.
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Bake zucchini slices for 12-15 minutes until tender and lightly golden. Remove from oven and set aside.
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In a medium bowl, mix lowfat ricotta cheese, the 6 remaining egg whites, minced parsley, and salt until smooth.
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Spread half of the spaghetti sauce evenly into the bottom of a 13x9-inch baking pan.
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Layer one-third of the baked zucchini slices over the sauce. Spread half of the ricotta mixture over the zucchini, then sprinkle one-third of the shredded mozzarella cheese on top.
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Repeat the layers: add another layer of zucchini, the remaining ricotta mixture, and half of the remaining mozzarella cheese.
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Top with the remaining zucchini slices, the rest of the spaghetti sauce, and the remaining mozzarella cheese.
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Sprinkle the reserved 2/3 cup of breadcrumb mixture evenly over the top.
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Bake for 45 minutes, or until the cheese is bubbly and golden brown.
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Let the parmigiana cool for 10 minutes before cutting into squares and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 483.6kcal
- % Daily Value *
- Total Fat 19.6g31%
- Saturated Fat 11.2g56%
- Cholesterol 52.8mg18%
- Sodium 1299.6mg55%
- Total Carbohydrate 47.9g16%
- Dietary Fiber 4.2g17%
- Sugars 0.8g
- Protein 28.1g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For extra flavor, you can add fresh basil leaves on top just before serving.
If you prefer a crispier topping, broil for the last 2 minutes of cooking, watching closely to prevent burning.
This dish can be refrigerated for up to 3 days. Reheat individual portions in the microwave or in a 350F oven until warmed through.
For a vegan version, substitute egg whites with a flax egg or commercial egg replacer, and use vegan cheeses.
