Skinny Zucchini Parmesan

If you love eggplant parmesan, you’ll surely love this! It’s easy-to-prep and absolutely delicious. Using zucchini creates a much more delicate flavor than eggplant. Each main course serving has 239 calories and 5 grams of fatOnce baked, this casserole freezes great. I hope you thoroughly enjoy it!
Skinny Zucchini Parmesan

Helpful Tips About this Recipe

Makes 6 servings. Each serving, 1 slice.

WW Freestyle SmartPoints
7Blue
WW SmartPoints
7-Green
WW POINTS PLUS 6

SKINNY FACTS: for 1 slice
239 calories, 5g fat, 2g sat. fat, 60mg chol, 19g prot, 31g carbs, 3g fiber, 757mg sodium, 13g sugar
FACTS: for SmartPoints
220 calories, 2g sat. fat, 11g sugar, 18g protein

 

Skinny Zucchini Parmesan

Skinny Zucchini Parmesan

No ratings yet
Prep Time 15 minutes
Bake Time: 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, Italian
Servings 6
Calories 239 kcal

Ingredients
  

  • 1 pound (~2 large) zucchini, sliced lengthwise
  • 1 egg + 1 egg white beaten together
  • 1 cup regular bread crumbs, plain
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • Olive oil cooking spray
  • 1 (28 oz) jar pasta sauce, I used Classico Tomato Basil or your favorite
  • 1 (15 oz) container fat-free ricotta cheese
  • ¾ cup reduced-fat mozzarella cheese, shredded
  • 2 tablespoons Parmesan cheese, grated

Instructions
 

  • Preheat oven to 425 degrees. Line a 9 x 9-inch baking pan with foil and coat with olive oil or canola oil cooking spray.
  • Slice zucchini lengthwise in slices a little more than ¼ inch thick. On a plate, toss together, bread crumbs, garlic powder, salt, and pepper. Add egg and egg white to a shallow dish. Mix together. Dip the zucchini slices in the eggs and then in bread crumbs. Place the breaded slices on the baking sheet, Coat the top of the zucchini with olive oil spray. Bake in oven 15 minutes on each side or just until the bread crumbs are lightly browned.
  • Coat a 9-inch, square baking pan with cooking spray. In the pan, place one layer of zucchini on the bottom of dish. Add ½ of ricotta cheese on top of all zucchini slices. Spoon ½ of tomato sauce on top of the entire layer. Repeat the layering process once more. Sprinkle top of casserole with mozzarella cheese.
  • Bake in a 350-degree oven for 20-25 minutes until the cheese is melted. Sprinkle grated Parmesan cheese on top and bake for 5 more minutes.
  • Remove from oven and let set. Once set, cut into 6 slices.

Nutrition

Serving: 1sliceCalories: 239kcalCarbohydrates: 31gProtein: 19gFat: 5gSaturated Fat: 2gCholesterol: 60mgSodium: 757mgFiber: 3gSugar: 13gBlue Smart Points: 7Green Smart Points: 7Plus Points: 6
Tried this recipe?Let me know how it was!

9 Comments

  1. Looks like a lovely recipe except for the 750mg of Sodium and way too much sugar. I wonder if it would be lower with more fresh tomatoes and less but full fat instead of fat free cheeses.

  2. Cathy, In addition to using full fat cheese, if that’s ok for you, you could cut the sodium by looking for a low sodium pasta sauce. Plus, you could leave out the Parmesan cheese.
    I hope you enjoy!
    My best,
    Nancy

  3. Sorry, Dee. I just a 9 x 9-inch baking pan. You can see a part of it in the photo. I used a Porcelain baking pan but you can use It can be metal or glass.
    Enjoy!
    My best,
    Nancy

  4. So sorry Sarah but at this point, I’m only including Blue and Green points. For all of these years, I’ve used a different program than WW to input all of my recipes to do the nutrition facts and points

    I have hundreds of recipes and don’t have the time to input them into WW to make the calculations for the purple plan. Maybe in the future.

    Thanks for joining me on Skinny Kitchen!

    My best,
    Nancy

  5. Hello. This recipe sounds just great. I have to watch the sodium intake too but I’ve found sometimes if you can’t eliminate it from a recipe, it doesn’t hurt to indulge. Like for sweets if you have some at one meal you eliminate it the rest of the day or at least cut down. I eat less salty foods the rest of the day in that case.

  6. I will be making this next week. Just got off vacation where I cheated my butt off and have to get back to showing some good numbers for my doc as he wants to do my annual blood work which includes a lipid test for cholesterol. Which also means absolutely no bread crumbs due to high carbs. What’s a good substitute?
    Thanks

  7. I would cut the bread crumbs in half and use ½ cup bread crumbs and ½ cup rolled oats. You can mix them together before using in this recipe. Or, you could use all rolled oats but not quite sure how it would taste.
    Best of luck getting back on track and at your doctors appointment!
    Nancy

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating