White Zucchini Parmigiana

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## White Zucchini Parmigiana: A Fresh Twist on a Classic Italian Favorite

If you love the rich, comforting flavors of traditional Eggplant Parmigiana but want something lighter, fresher, and just as satisfying, **White Zucchini Parmigiana** is the dish for you. This delightful recipe swaps out the usual eggplant for tender white zucchini, layering it with creamy cheese and savory tomato sauce to create a beautiful, flavorful casserole that’s perfect for any season.

Whether you’re looking for a vegetarian main, a vibrant side dish, or a crowd-pleasing addition to your dinner table, this White Zucchini Parmigiana brings elegance and wholesome goodness to every bite.

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### What Is White Zucchini Parmigiana?

Parmigiana traditionally features breaded and fried slices of eggplant layered with tomato sauce and mozzarella, then baked until bubbly and golden. In this version, **white zucchini**—a slightly sweeter and milder cousin of the classic green zucchini—takes center stage. It’s sliced, lightly seasoned, and layered with tangy marinara, fresh mozzarella, and parmesan cheese for a lighter but equally delicious experience.

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### Ingredients You’ll Need

* 3–4 medium white zucchinis, thinly sliced
* 2 cups marinara sauce (homemade or store-bought)
* 1 ½ cups shredded mozzarella cheese
* ½ cup grated Parmesan cheese
* 1 cup ricotta cheese (optional for extra creaminess)
* 2 cloves garlic, minced
* 2 tbsp olive oil
* Fresh basil leaves for garnish
* Salt and pepper, to taste

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