Because the nourishment in the beets isn’t cooked off, this recipe for raw beets is delicious and healthy. I looked online for a dish that would use raw beets. To use ingredients I farm and use, I slightly altered it. Anyone who has tried it has enjoyed it. Serve it cold for lunch with boiled eggs on the side and a bed of salad.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Ingredients
- 2 large zucchini, thinly sliced
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 (16 ounce) jar marinara sauce
- 1 cup shredded mozzarella cheese, or more to taste
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Bring a large pot of water to a boil; add zucchini slices and cook until tender; drain well.
- Heat olive oil in a medium skillet over medium heat; stir in onion and garlic and cook until onion is tender, about 2 minutes.
- Combine zucchini, onion, and garlic in a 9×12-inch casserole dish; pour marinara sauce on top and stir well. Top with mozzarella cheese.
- Bake in preheated oven until zucchini slices are heated through and cheese is bubbly, about 20 minutes.
Nutrition Facts
| Calories | 217 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 5 g |
| Protein | 8 g |
| Saturated Fat | 4 g |
| Sodium | 512 mg |
| Sugars | 12 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
Not sure why this is titled Zucchini Parmesan when there’s no parmesan in the recipe, only mozzarella. As others have noted, consistency was a bit soupy, even after baking for another 5 minutes and under the broiler briefly, so I served with a slotted spoon. I parboiled the zucchini for 1 minute and then drained, since this was going into the oven for another 20 minutes. I used Classico® Sausage, Peppers, Onions marinara, so there was a little meat added, and I felt this needed both salt and pepper. I’d recommend that you use a marinara that you really like. Zucchini is very neutral in flavor, and what you taste most is the sauce. This ended up tasting pretty good, the zucchini was tender but not mushy, and the sauce and cheese were tasty.
Nice change from standard recipe. A bit bland, but that could be the spaghetti sauce I used (marinara).
My family and I loved it!! It’s quite filling. I made it by the book this time. But next time, I’ll probably brown some turkey sausage with Italian seasoning and add it to the spaghetti sauce. Mainly just to add protein, but I think the flavor added would be interesting as well.
It was really tasty. Was a little soupy. Maybe I used too much sauce. I added mushrooms and mozzarella and parmesan cheeses as well. I also added a dash of Italian seasoning.
Made this for my pregnant wife and it was great,gotta love those cravings you get when pregnan…
We loved this dish. I changed it because I used what I had on hand. I used a three cheese Mexican blend instead of Mozzarella, and used a jar of pizza sauce in place of spaghetti sauce. It was delicious!!!
Awesome, made it once in the oven and once on the grill
Awesome I have been making this recipe a long time changing different cheeses at times.
My family absolutely loved this recipe, even my super picky eater grandson! Quick & easy.
The Zucchini Parmesan was really a delicious and easy recipe. I didn’t have spaghetti sauce. I used diced tomatoes and crushed tomatoes. It worked fine.
I used my own meat sauce that I had left over…delicious !!!
I added Italian sausage in the sauce, it was delicious!
I added red onions and parmesan cheese to the recipe!
I made this and sorry to say I didn’t like it very much. I boiled the zucchini like it said but even after draining it there was too much water. I even poured out a bunch of water before baking it and it still too watery. I think it would be better if you breaded the zucchini like when you make eggplant parmesan.
My family loved this recipe. It was a bit too soupy, next time I will put a little less tomato sauce in it.
My recipe is similar: 1 each: small zucchini & small summer squash, 1/4-inch disc-sliced; 1-14-oz can Italian stewed tomatoes, chopped; 4, 1/4-inch slices fresh Mozzarella, cubed or not;1 t Italian seasoning. Layer squashes into a loaf pan. Stir in tomatoes with juices. Top with Mozzarella, then seasoning. Bake 350*/25 minutes. If necessary, brown top under broiler.
I made it a faster and easier way because I have fibromyalgia and can’t stand for long.. I grow my own zucchini so they are pretty big. I just sliced them in rounds and sprayed a few cookie sheets with non-stick spray. Then I just drizzled a tiny bit of olive oil on zucchini and sprinkled with seasoned Italian bread crumbs and spices and grated Asiago cheese on them and popped them in the oven. No frying, no eggs, no mess. Cooked until soft about 20 min. Pulled them out and they are ready to layer. Never frying again!! I mix seasonings in my ricotta with 1 egg. Made a meat sauce with fresh garlic and onions. Layer everything . Added grated Asiago between all layers too for flavor. We like it better then Parmesan or Romano. I buy a wedge at Trader Joe’s! Yum!!
Delicious, I would make this over & over again! There is nothing I would change about this recipe.
Perfect!
Turned out great! However, why is it called zucchini Parmesan? No Parmesan in it. Nevertheless less ver good.
I also sauteed the sliced zucchini with the onions and butter and added some grated parmesan cheese to the mozzarella. It was watery, but flavor was very good. I will make again and try letting it sit for 15 minutes to see if that helps. Served as a side dish, but would be very good over pasta.