Zucchini Parmesan, Lasagna-Style


  • 1serving cooking spray (such as Pam®)
  • 4 eaches zucchini, horizontally and thinly sliced
  • 1 pinch salt and ground black pepper to taste
  • 1 (16 ounce) jar marinara sauce
  • ½ cup grated Parmesan cheese
  • 1 cup shredded part-skim mozzarella cheese
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.


  • Step 2

    Season both sides of zucchini slices with salt and pepper.

  • Step 3

    Spray a non-stick skillet with cooking spray and place over medium-high heat; cook and stir zucchini slices until lightly browned, 2 to 3 minutes per side.

  • Step 4

    Spread 1/2 cup marinara sauce in the prepared baking dish. Layer zucchini slices, overlapping slightly, on top of marinara layer. Spread 1/2 cup marinara sauce over zucchini layer; top with 1/4 cup Parmesan cheese and 1/4 to 1/2 cup mozzarella cheese.

  • Step 5

    Continue layering zucchini, 1/2 cup marinara, 1/4 cup Parmesan cheese, and remaining mozzarella cheese.

  • Step 6

    Bake in the preheated oven until cheese is melted, about 10 minutes.

  • Cook's Notes:

    I use a cheap mandoline slicer to cut the zucchini.

    I like to use 32-ounce bottled sauce and serve the rest over whole wheat pasta.

    Pecorino cheese can be used in place of the Parmesan.

    Partner Tip

    Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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