Zucchini Parmesan Rounds

Photo July 2015

Hi everyone,

It’s zucchini harvest season. I’ve made zucchini breads, fried zucchini and all kinds of casseroles but his following recipe is my family’s favorite zucchini recipe and I know it will be yours too.

It’s great for those of you on low carb diets because it uses no pasta!

You can substitute the zucchini for eggplant in the fall & winter and make it all year long.








6 extra large zucchini

1 Jar of your favorite pasta sauce or a can of chopped tomatoes with Italian seasonings 

1 cup low fat cottage cheese, or low fat ricotta cheese

1/2 cup flour

1 cup Italian bread crumbs

Chopped fresh basil – 1/4 cup

1 tsp salt

1 tsp pepper

1 tsp garlic powder

8 oz of mozzarella (or any kind you prefer)

8 oz Parmesan or Pecorino cheese for shredding


Preheat oven to 400.

Slice the zucchini into round 1/2 inch slices, place them in a large bowl and coat them with salt, pepper, and the garlic powder.

Let them sit for about 5 min., then strain any water from the bowl. Mix bread crumbs with flour and lightly coat each zucchini slice.

You can just toss the flour mixture into the bowl and toss them, or use a plastic bag.

Layer the zucchini slices on a well greases cookie sheet and cook them for about 10 – 15 min or until cooked.

Gently check one slice by lifting one with a spatula. I like a golden coating on the bottom, but you can cook them to your taste.

If you prefer a crispier zucchini you can also fry them in hot oil. I prefer to bake them to save calories.

Coat the bottom of a lasagna pan with a small amount of pasta sauce, then start layering like a lasagna: zucchini, basil, cheeses, sauce, until you end up with cheese and sauce on top.

Shred the Parmesan cheese on top, cover with foil and bake for about 25 minutes.

Let it rest for about 10 minutes before serving. It’s just like lasagna, and even better the next day.

You can serve it with a salad, or a side of pasta if you prefer.


Tia Maria



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