Zucchini Parm

    35 minutes

    A delicious and easy way to use zucchini in this oven baked parmigiana. Only a handful of ingredients and so tasty.

    244 people made this

    Serves: 5 

    • 2 large zucchini, sliced
    • 2 tablespoons olive oil
    • 1 large onion, diced
    • 2 cloves garlic, minced
    • 1 bottle (400g) tomato pasta sauce
    • 125g grated mozzarella cheese

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Preheat oven to 165 degrees C.
    2. In a large pot boil the zucchini until tender - about 5 minutes - drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
    3. Combine the zucchini, onion and garlic in a 23x30cm casserole dish, and mix well. Pour the pasta sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
    4. Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

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    Reviews in English (205)


    I had made this on Saturday, did not soften the zucchini as directed but saute them with the onions and garlic, added fresh sliced mushrooms, transferred to baking dish, layering as I did this and sprinkled on Parmesan Cheese, 3 slices of Julianne Swiss Cheese, and Mozzerella cheese with a 1/3 jar of Bertolli mushroom spagetti sauce with Merlot. It was just enough and it was just right. If you let it set after baking like lasagna it will absorb the water from the sauce. Also I had sprinkle bread crumbs on the top before baking. Will be making this again and again. Very good. Thank you. forgot I had also added fresh basil from the garden.  -  01 Jul 2008  (Review from Allrecipes USA and Canada)


    Great recipe! I noticed when I sauteed the zucchini instead of boiling it, that it didn't turn out watery at all. I added extra garlic, sliced roma tomatoes and mushrooms - all sauteed in addition to the onions. It turned out fantastic. I also used Ragu Garden Style Spaghetti sauce. Perfect!  -  04 Jul 2008  (Review from Allrecipes USA and Canada)


    This recipe was delicious although I made a few changes to suit my family's tastes. I grilled the zucchini on my George Foreman Fusion Grill. I salted the slices liberally and it pulled out a lot of moisture. After I removed them I let them cool and then patted them with paper towel to remove as much extra moisture as possible. (It worked). I used a jar of spaghetti sauce, fresh mushrooms, onions and a little wine for flavor. I also used a pound of ground turkey, cooked and drained it and mixed with the sauce along with 5 cloves of fresh garlic. I used mozz cheese, ricotta and parmesan. My hubby who is somewhat fussy told me that he would eat this again and again. Hence the 5 stars. It was a great starting point and if I were going to make it purely vegetarian I would add grated carrots and celery and maybe summer squash. But it really is worth a try.  -  14 Jul 2008  (Review from Allrecipes USA and Canada)