Low Sodium Zucchini Parmesan
Discover the perfect balance of flavor and health with this Low Sodium Zucchini Parmesan recipe, a lighter twist on the classic Italian favorite. Crispy, golden zucchini rounds are coated in a seasoned combination of low-sodium breadcrumbs, Parmesan cheese, and garlic powder, then baked to perfection. Layered with a rich, heart-healthy marinara sauce and melted low-sodium mozzarella cheese, this dish is full of comforting flavors without the excess sodium. Ready in under an hour, it’s an easy yet impressive meal that’s perfect for weeknight dinners or entertaining guests. Plus, the optional fresh basil garnish adds a pop of color and aromatic finish. Whether you're watching your sodium intake or simply craving a veggie-forward version of an Italian classic, this recipe delivers all the savory satisfaction in every bite.
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Recipe Information
Ingredients
- 2 large Zucchini
- 1 cup Low-sodium bread crumbs
- 0.25 cup Grated Parmesan cheese
- 0.5 cup Shredded low-sodium mozzarella cheese
- 1.5 cups Low-sodium marinara sauce
- 2 tablespoons Extra-virgin olive oil
- 1 large Egg
- 0.5 cup All-purpose flour
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Ground black pepper
- 2 tablespoons Fresh basil leaves (optional for garnish)
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Wash and slice the zucchinis into 1/4-inch thick rounds.
Set up a breading station with three shallow bowls: one with flour, one with the egg whisked with 1 tablespoon of water, and one with a mixture of low-sodium bread crumbs, Parmesan cheese, garlic powder, and black pepper.
Dip each zucchini slice in the flour, then coat it in the egg mixture, and finally press it into the breadcrumb mixture, shaking off any excess. Place the breaded slices on the prepared baking sheet.
Lightly drizzle the breaded zucchini slices with olive oil. Bake for 15 minutes, flipping halfway through, until they are golden and crisp.
While the zucchini bakes, heat the low-sodium marinara sauce over low heat on the stovetop.
Once the zucchini is baked, remove it from the oven and reduce the oven temperature to 375°F (190°C).
Spread a thin layer of marinara sauce on the bottom of an 8x8-inch baking dish. Arrange a single layer of zucchini slices on top of the sauce.
Spoon some marinara sauce over the zucchini layer and sprinkle with shredded mozzarella. Repeat layering until all ingredients are used, finishing with a layer of mozzarella cheese on top.
Bake in the oven for 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh basil leaves, if desired.
Nutrition Facts
Calories |
1676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.5 g | 84% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 5403 mg | 235% | |
| Total Carbohydrate | 221.3 g | 80% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 62.1 g | ||
| Protein | 60.9 g | 122% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 892 mg | 69% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2573 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
