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Zucchini Parmesan

137 calories / 7g protein

Absolutely stunning side dish. You’ll want to eat it as a main!

Difficulty: Beginner Total Time 1 hr
Servings: 6 Calories: 202
Season: Suitable throughout the year


This zucchini parmesan pulls on red pepper flakes to give it such a special zip, you'll want another serving. In food production, this is called the 'bliss point.' That's the point at which a food is so well balanced and flavored that you it gives absolute bliss to the taster. Can you tell we love this little Parmesan? We hope you will too.


Tomato Sauce

Zucchini Parmesan


  1. Peel, seed and chop the tomatoes.

  2. To make tomato sauce, heat olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.

  3. Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, erythritol and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.

  4. Heat oven to 450 degrees F / 232 C. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees F / 190 C.

  5. Pulse sauce in a food processor or blender until just coarsely puréed. Stir in chopped basil.

  6. To assemble the dish, oil a 2-quart gratin dish with olive oil. Spread ¼ cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 202kcal
% Daily Value *
Total Fat 14g22%
Saturated Fat 3g15%
Cholesterol 5mg2%
Sodium 306mg13%
Potassium 35mg1%
Total Carbohydrate 13g5%
Dietary Fiber 4g16%
Sugars 7g
Protein 7g15%

Vitamin A 9 IU
Vitamin C 3 mg
Calcium 9 mg
Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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