Cheesy Zucchini Parmigiana

This recipe is incredible….if you are looking to try a yummy healthy alternative to chicken parm or even lasagna, this is for you.  I swear you are going to want to eat the entire tray!!!  Bon Appetit!!!

(adapted from

  • 4 medium zucchini – cut longwise into even ⅓ inch planks, about 4 per zucchini
  • 1 jar pasta sauce
  • 2 cups finely shredded Sargento Six Cheese Italian blend – or mozzarella is good too!
  • ½ cup freshly grated Parmesan or Domestic Romano cheese

  1. Preheat oven to 350 degrees.
  2. Spread ½ cup pasta sauce in bottom of a 8 x 8 square or 8 x 10 oblong baking dish. Layer zucchini, sauce, ⅓ of each of the cheeses and repeat for 3 or 4 layers ending with cheese.
  3. Cover with non-stick foil or foil sprayed with non-stick vegetable spray.
  4. Bake 50 to 60 minutes until bubbling and soft, remove foil and bake additional 10 minutes until cheese is browned and crusted.
  5. Remove from oven and allow to cool for 15 minutes before cutting into squares and serving.
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