Save 25% on ckbk membership for St Patrick's Day ☘️
2 to 4
Easy
30 min
By Matt Frazier and Stepfanie Romine
Published 2021
Zucchini Parmesan with homemade marinara is a summer classic. This version is less labor-intensive, with no oil (or actual Parmesan, of course). Any leftovers could become a layer in lasagna! Serve this dish with Weeknight Marinara if desired.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe