Zucchini Parmesan

zucchini,

olive oil

onion,

garlic,

(16 ounce) jar spaghetti sauce

mozzarella cheese

Preheat oven to 325 degrees F (165 degrees C).


In a large pot boil the zucchini until tender; drain.  Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.


Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well.  Pour the spaghetti sauce over the mixture and stir well.  Top with mozzarella cheese (use more or less depending on your preference).


Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.


I had made this on Saturday, did not soften the zucchini as directed but saute
them with the onions and garlic, added fresh sliced mushrooms, transferred to baking dish, layering as I did this and
sprinkled on Parmesan Cheese, 3 slices of
Julianne Swiss Cheese, and Mozzerella cheese with a 1/3 jar of Bertolli mushroom spagetti sauce with Merlot.  It was just enough and it was just right.  If you let it set after baking like lasagna it will absorb the water from the
sauce.  Also I had sprinkle bread crumbs on the top before baking.  Will be making
this again and again.  Very good.   Thank
you. forgot I had also added fresh basil 
from the garden.

Great recipe!
I noticed when I sauteed the zucchini instead of boiling it, that it didn't turn out watery at all.
I added extra garlic, sliced roma tomatoes and mushrooms - all sauteed in addition to the onions. It turned out fantastic.
I also used Ragu Garden Style Spaghetti sauce. Perfect!

This recipe was delicious although I made a few changes to suit my family's tastes.  I grilled the zucchini on my George Foreman Fusion Grill.  I salted the slices liberally and it pulled out a lot of moisture.  After I removed them I let them cool and then patted them with paper towel to remove as much extra moisture as possible.  (It worked).  I used a jar of spaghetti sauce, fresh mushrooms, onions and a little wine for flavor.  I also used a pound of ground turkey, cooked and drained it and mixed with the sauce along with 5 cloves of fresh garlic.  I used mozz cheese, ricotta and parmesan.  My hubby who is somewhat fussy told me that he would eat this again and again.  Hence the 5 stars.  It was a great starting point and if I were going to make it purely vegetarian I would add grated carrots and celery and maybe summer squash.  But it really is worth a try.

I thought this turned out great. My husband enjoyed it as well. I did not boil the zucchini. Instead I sauteed it with the onion and garlic until the onion was tender. I also did not use thin slices of zucchini. I prefered larger slices. I recommend using  a chunky spaghetti sauce. I used mozzerella and parm and I baked it at 375 until the cheese was brown. It was a little watery but the zucchini was not mushy at all.

Very easy &amp; delicious. What more could you ask for? I added sautéed mushrooms, fresh sliced tomatoes &amp; a bit of mozzarella cheese to the layers. I baked it at 375 for 30 min. I will absolutely make this dish again. Thanks!

After reading reviews about the dish being watery, I salted my zucchini for a half hour to remove the moisture. I also threw it in with the onion and garlic. As I poured the sauce (Bertolli Tomato &amp; Basil) over the zucchini mixture that is when I realized that it was going to be the sauce that was going to make it watery. I was right...maybe adding tomato paste to thicken it? Besides that it was very good and I served it over ziti.

Great vegetarian recipe, doubled the garlic and cheese and added 1/2 lb of fresh mushrooms to the onion and garlic saute, will make again using italian sausage, ground beef or chicken for the meat lovers in the family.

I used leftover grilled zucchini to make this, and it turned out delicious! A nice alternative to eggplant. We used the leftovers from this dish to make sandwiches on Italian bread the next day. Yummy!

This has been one of my favorite recipes since childhood. My meat loving family used it as a side dish, but I like it best with whole grain pasta and crusty garlic bread for a complete and filling meal.

This recipe is sooo easy and delicious.
I didn't have enough  spaghetti sauce, which was a good thing since the recipe turned out to be a bit watery.
I doubled the garlic, added sausage &amp; parmesan.  Yummy, I'm definitely going to make this again.

I think it is interesting that a recipe called "zucchini parmesan" actually does not have parmesan in the recipe...anyway...like the previous reviewer, I added sliced sauted mushrooms and mixed them with the sauted onion and garlic into the sauce. I also used sliced mozzarella and assembled it in layers as if I were to assemble lasagna. Of course I also added parmesan, too. I liked that it didn't call for breading and frying the zuchini first...saving time and calories. Very tasty and a great way to use up all the zuchini I have from my garden.

I loved this, and so did my guests! I did tweak it a bit - sliced the zucchini into a bowl and drizzled olive oil then coated with parmesan cheese. Broiled the zucchini on a baking sheet for a few minutes before layering it with a sauce made  of crushed tomato, basil, garlic, and onions and sprinkles of mozzarella.

Wonderful over pasta! Followed other suggestions and sauteed the zucchini with the onions and garlic, then baked the zucchini with tomatoes, pasta sauce, mozzarella and parmesan. Delicious!

This was VERY good!  I pretty much followed the recipe as directed.  Only deviated by sautéing the zucchini, onion &amp; garlic.  In the baking dish (used 13X9), I started with one layer of the veggies, followed by some shredded fresh parmesan cheese and mozzarella, then half the sauce.  Second layer with veggies followed by some parmesan cheese, some shreds of fresh basil, the sauce then mozzarella on the top.  Baked as directed – then let it sit for about 15 mins out of the oven.  Served over wheat linguine with a side salad.  It was yummy!

This is so good and easy to whip up. I just put the zucchini, onion and garlic in the baking dish and toss with oil. Cover with sauce and cheese and cook until bubbling and melted. Make it a meal with a green salad and some garlic bread.

good recipe--saute the zucchini instead of boiling!

awesome...but I made it differently, following others advice. I sauted garlic, onion, green pepper, and zucchini, drained excess liquid off and then baked in speghetti sauce with mozzarella. Very good. even my young kids enjoyed it.

This was easy and delicious. I sauteed the onions, garlic, and zukes together with a little crushed red pepper, green pepper and basil from the garden. I also broiled it  little at the end to brown the cheese a bit. Don't forget to sprinkle some romano or parmesan on top if you like it. Will definitely make again.

I layered zucchini with breadcrumbs, sauce, and then cheese until I filled an 8x8 pan. I covered it with foil while cooking since I did not precook the zucchini. This was an easy dish. I even ate the leftovers mixed with penne noodles the next day.

My family loved it. I changed it slightly. Sliced the zucchini &amp; cooked it with the onion, added green pepper &amp; black olives. thought I had mozzarella cheese but somebody ate it!... so I used white cheddar &amp; Parmesan cheese. YUM! its a keeper.

This was so good!  I didn't change anything.  I'm looking forward to the leftovers and making this again soon.  Thank you for the recipe!

This was good.  Even my younger sister, who dislikes zucchini, gave it a thumbs up.  I will definitely be using this recipe again.

This is quick and easy to make.  I saved myself a step by sauteing the zucchini with the onions and garlic until tender.  As far as taste, it really comes down to the type of spaghetti sauce that you choose to use.

So quick, easy, and delicious!  I love zucchini and this recipe incorporates it into a meal that is so simple to make.

This dish was absolutely delicious! I read the reviews and made some changes just as suggested. I cut the zucchinis lengthwise added some salt and let stand for 20 minutes, then rinsed and pat dried with paper towel, this is very important because it will eliminate all the liquid from the zucchinis. Then I baked the zucchinis for 10 minutes each side at 450 degrees. Once the zucchinis are ready, I reduced the oven to 325 degrees and started combining everything just as on the recipe with some Parmesan besides the mozzarella. It turned out excellent; I will definitely make this again.

I grilled the zucchini as other reviewers suggested to make it less watery and added abundant cheese. It tasted liked eggplant parmesan! My young daughter helped to slice the zucchini so the slices were thicker than I would like, but still very good!

Good flavor but this still couldn't make my husband or boys like zucchini. Excellent if you already like zucchini though.

I'm not totally in love with this dish but I did really like it. I knew before cooking this that it would be watery. So I first sauteed the tomatoes and then drained it. Sauteed the onions, minced garlic, mushrooms, fresh basil leaves, and zucchini. Drained that and mixed all the sauteed vegetables in a pot along with the Bertolli Tomato and Basil sauce and the already cooked and drained ground beef. Cooked that for a few minutes and then placed it in a baking dish. Topped that with 1 lb of mozzarella cheese and sprinkled some parmesan cheese on that. Baked it til the cheese melted and once that happened, I broiled it to make the cheese more crisp like. The family loved it more than I did so this is definitely a keeper. Will probably make a few other changes if/when I make this again. Thanks for the recipe :)

This is really good and simple. My only complaint is that the family likes it some much I haven't been allowed to try any other recipes with the zucchini from my garden. I read the other reviews and I sauted my zucchini with the onion, not so much for flavor but it was one less pot to wash haha. Other variations I have tried which tasted good is I chopped some fresh basil and added it before sprinkling on the cheese and I have also sauted mushrooms with the onion, garlic and zucchini.

I sauteed mushrooms with the onions and put over the zucchini. I also put shredded parmesean over the mozzarella.

This was great considering how easy it was.  I had this massive 5lb zucchini to use up, and this was a great way to use it.  Like others I definitely didn't boil the zucchini.  I sliced it into medium sized steaks and fried them on the frying pan until brown.  Despite not being breaded, it still tasted like it was.  Also I used jarred marinara sauce, but I'm going to try this one again with homemade sauce.

This is SO good! I changed the process just a bit to make it faster. I tossed the sliced zucchini in olive oil, salt, pepper, dried onion pieces and garlic powder. Placed them in a baking dish, covered with marinara and mozzarella and baked until tender-crisp. Really a simple idea and SO good! Next time I think I would serve this with a simple chicken breast. Thanks!

I loved it.  I sauteed everything at once in the pan together.  It was delicious.  My husband didn't like it though because he's a vegetable hater!!!  He doesn't know what he's missing!

Absolutely Delicious !  This was so good &amp; healthy too.  (ok, except for the cheese).  I sauteed the zucchini instead of boiling it.  I also added extra garlic and used part skim mozzarella.  It was easy to make and tasted wonderful. I may end up making it again next week.  Thanks for the recipe !

This recipie is really good.  The only thing I did different was after you sauté your veggies add the spaghetti sauce to the frying pan and stir well.  Cover the pan and simmer for 20 minutes, then add cheese to the top, recover and continue to cook until cheese melts.  It saves on time and dishes!

Being on a low carb diet, this was such an awesome recipe to curb my "pasta" craving.  Instead of boiling the zucchini, I sauteed it with the onion and garlic.  Then, I made layers of the zucchini mix, spaghetti sauce, and mozzarella cheese to mimic a lasagna dish.  Delicious!

Everyone in my family really liked this, especially my husband. Like many reviewers I sauted the zucchini with the onion. I used tongs to remove the zucchini and a slotted spoon the rest of the veggies, in order to avoid excess moisture. I added finally diced carrots to the saute and a little feta to the cheese and baked at 350 for 30 minutes, allowing it to set for 10 minutes after soak up extra juices. It wasn't sloppy or runny at all, just perfect! It's the perfect recipe to use up left over mozzarella or pasta sauce.

Great vegetarian recipe - I agree with a couple of the other reviews. You should saute the zucchini with the onion and garlic. This way it's not mushy &amp; has a little crunch to it. I used Ragu super chunky mushroom sauce and baked it at 375 for 30 minutes

I had something similar at a potluck over the weekend except it had pork sausage in it. It was simply delicious. It looked as though she may have used tomato soup though instead of spaghetti sauce. Now I'm looking for the recipe and may start with this one.

I didn't cook the Zucchini I just sauteed them in the olive oil,garlic,onion and then put them in the oven until the sauce was bubbly and put the cheese on for the last 5 minutes until it was malted and it was soooooo good.The Zuchini were just right and not too soft.We will have this definately more often!!!!

As is it's 3 star. With a few changes it's 5 star. My version of this, roast or grill zucchini, add spices ,then layer and bake. 
Keep the zucchini from being watery , keep them out of water. You also retain flavor by roasting or grilling. I also use garlic and Italian spice. Sometimes mix eggplant and zucchini. Can also add a layer of meat or chicken.

GREAT taste!! BUT... Where is the Parmesan Cheese??? I renamed it in my files as Zucchini Mozzarella.

I add some parmesan cheese to this then serve over pasta.  My kids enjoy making this simple dish with me and they both love it.

Good, except mine was a bit watery even though I sauteed the zucchini with the onions and garlic as other reviewers suggested.

I think there is way too much sauce for the amount of vegetables in this, so the outcome is a pan of vegetable spaghetti sauce. I even added more vegetables than called for. It really tasted great, with my added Italian spices, but you need some noodles or rice with it. I layered it also like a lasagna and still came out with a pan of spaghetti sauce. If you want a casserole type dish, then reduce the sauce. If you make it as specified put some layers of no-bake lasagna noodles in it, or plan to serve it over pasta.

This was a hit! I lightly sauteed  the zuccs. Used hamburger and Italian sausage. Layered like a lasagna and sprinkled Italian bread crumbs in the middle. Sprinkled parsley flakes on top. Love it!

Delicious, I would make this over &amp; over again! There is nothing I would change about this recipe.

This was delicious!! after reading some of the other reviews I decided to use a can of pizza sauce mixed with a can of tomato paste and I did not cook my zucchini before layering it in the pan. it was not runny at all. I baked it for 45 minutes adding the final layer of cheese in the last 5 minutes.

though I am not much of a Zucchini fan, I decided to give this recipe a try. I loved it, but I had not cut the zucchini thin enough which was my bad. If I had really thinned the zucchini I would've given this recipe five stars! It was yummy.

This was okay. I guess I found it a bit bland and runny. I did saute the zucchini in with the oil, garlic and onion as others recommended.

Great Recipe!  Easy to do, everyone loved it!!  I also layered it like lasagna, baked it for a while, and a whole pan fed 5 people.  Would go great with a salad and garlic bread for a quick, vegetarian dinner.

This was very satisfying and flavorful.  I sprinkled parmesean over the sauce and then added the mozzerella.  I will be making this again.  I might add chopped chicken next time.

This was very yummy.  I sautéed the zucchini with the onions &amp; garlic and I used 2 cups of cheese because I love cheese :)

I love love love zucchini, so I've been trying many recipes on this site. This was good - I cut the ingredients in half and used minced garlic from a jar. There was a little too much sauce, though - definitely needs to be served over pasta or with some garlic bread. Other than that a great recipe!

I thought this was a really nice change for something with zucchini.  Based on reading other reviews about how watery it could be, I mixed some of my mozzerella in with the sauce/zucchini mixture before pouring in pan.  Then sprinkled remaining cheese on top.  I think I might throw in some mushrooms next time too.  I also let it sit under the broiler a few minutes before serving so it could brown a bit.  I served it with fried flounder.  It was delicious.

5 stars with addition of mushrooms, fresh basil and peperoni chunks. Used mix of Mozzerela (sp?) and parmesean cheese. Excellent with Fried polenta on the side. Alo I fried the zucchini instread of heating in h20

This is really good! I agree that frying up the zucchini makes sense rather than boiling. I used less tomato sauce than indicated too. Bread crumbs along the top, and we were good to go. Kids, adults, everyone enjoyed it. The kids thought it was lasagna, and I just went with that!

Added parmesan cheese to the top.  Also added summer squash and mild italian sausage to the zucchini mixture.  Delicious!

Perfect!  Follow directions and a  hit every time!!

Very good recipe, and flexible.  I added a little more garlic, some mushrooms and chopped roma tomatoes.  I sauteed the zucchini instead of boiling it (one less pot to clean), and added all the other veggies to the skillet to sautee all together too.  I'll definitely make again!  

This was an awesome dish!! I've never cooked with zucchini before so I didn't know you have to remove the seeds lol. I added mushrooms and green pepper to the saute and used a premixed italian blend shredded cheese. Everyone loved it!! Thanks for putting it up!!

I found, as others did, that the dish was very watery... more like zucchini soup rather than something comparable to eggplant parmesan.  It was very good tasting, but if you're looking for a lasagna-like way to serve zucchini, this is not the recipe you want to use.

My entire family (of four males plus me) really liked this.  Usually I have to pulverize zucchini to make it palatable to my sons (11, 13 &amp; 18), but they loved this.  I also did not boil the zukes, I sauted them with onion, garlic and mushrooms in the olive oil.  I also used parmesan and mozzarella.  I used less marinara sauce (about 2/3 of a jar) than called for due to others stating it was watery, and it was not watery at all.
This is a keeper.  Easy and delicious.

This was a great and easy recipe.  Only criticism is that it's not a main dish unless you make a lot of it.  I sauteed the zucchini with the onion and garlic as others suggested and put in fresh basil (do it!). Served with bread and salad it should be filling enough, but if I were making it for company, I'd put in chicken.  That would be a hit I'm sure!!

This was good, but I wasn't madly in love with it.  Followed the instructions consistently except that I also breaded some chicken to go with it to make it a little more filling.

We loved this... but my husband did change one thing.  We beat an egg, dipped the slices and breaded the zucchini, frying it in a little veg oil.  Then we layered it in the pan and poured over the sauce.  We topped with the mozzerella, and baked at 375 for 20 minutes... or until it was brown and bubbly.  My children didn't go for it... (they believe they hate veggies and watched us make it, so they wouldn't even try it...) but I ate 2 of their plates and couldn't believe how good it was.  The next day my cousin tried some with me at lunch and we almost finished the pan... at 3 slices a piece.  All I kept saying was that I didn't think I could stop eating it, it was sooooo good... and she agreed.  Thank you sooo much for this.

It had a strange texture.  I would prefer the zucchini be breaded first.

Really great dish. I sautéed the zucchini with mushrooms, garlic, and onions before mixing with sauce and baking. Will definitely make this again. Family loved it!

This is a really great recipe.  And it was the first time I could get my 7-yr old to eat zucchini!!!!

I added parmesan to mine and came out great. I also knew I didn't want to boil it since it is full of moisture so I seared it on med/high heat, turned down the heat then did my onion and garlic in the same pan.

This recipe is surprisingly good for only using a few ingredients.  I browned two chicken breasts cut into bite sized pieces and put them in the casserole dish first.  I threw in some chopped tomatoes and fresh basil from the garden and then made it exactly as posted.  Tasty and flavorful.  Filling but not heavy.  A very versatile recipe.  The leftovers were even better.

This recipe was fantastic.  Since so many reviewers mentioned how watery the dish was, I laid my thinly sliced zucchini strips on top of paper towels, then put more paper towels on top.  I put a few heavy-bottomed pans on top to help press out the extra water in the zucchini.  Worked like a charm!  I added black pepper and red pepper flakes to the onions, and even added a box of frozen creamed spinach that I thawed.  The spinach added nice color and flavor to the dish and the red pepper flakes gave it a bit of "heat".  My husband and I LOVED this and I will absolutely make it again.  Thanks for a great recipe, Mary Jo!

This is GREAT! I love this better than normal spaghettie. The only thing that I personally didnt care for is that it's not very good reheated in the microwave to eat the next day. Its best fresh. but besides that, it was DELICIOUS!

Wonderful recipe. I added mushrooms and instead of boiling the zucchini, I sauteed it and it came out so good. I have had NO complaints, just lots of compliments. Thank you for sharing!!

Quite tasty. I sauteed the zucchini as others have suggested.  Used homemade meat sauce instead of jar of sauce. Next time I will use more zucchini.

I fixed this recipe for dinner last night.  I read all the reviews and made a few changes.  I did saute lightly large rounds of zucchini before putting them in a baking pan.  I covered them with cooked seasoned ground beef followed by cheese, spaghetti sauce, sauteed mushrooms, onions, garlic, more cheese, spaghetti sauce &amp; topped with cheese.  I baked it about 35 minutes and served it over rice.  My husband &amp; I loved it!!  I don't want to know the calorie count.  Could use low-fat cheese for that matter!!

If I could give more stars I would!! My kids (5,4,2) said that this was the best dinner ever. I didn't precook the zukes, so I covered with foil and cooked for about 30 mins (I sliced thick)and put under the broiler for 4 mins, the zukes were still crunchy (the way I like it)! I used half mozz. and half parm cheese and used my own sauce. Thank you very much, will be making again and again....

This is the best zucchini I have found. I sauteed the zucchini with the onions and garlic, when done drained it in a colander to remove as much moisture as possible. I had more zucchini then the recipe called for so I layered it with the sauce and cheese. I used an entire can of Hunts Pasta sauce and 2 cups to mozzarella. I baked it at 375 for about 30 minutes. The more cheese the better for hubby. After making it we had something else for dinner and heated it up the next night. It was awesome....flavored through and mine didn't have any excess moisture. Will make this again &amp; again &amp;again.....

Delicious! I also dipped zucchini (cut in half then sliced lengthwise around the core in order to remove seeds) in eggs, then plain breadcrumbs, drizzled some olive oil on top and baked at 450 for 10 mns each side. Layered using mozzarella, the sautéed onion and garlic drizzled in between along with thick sauce. 350 for additional 20 mns. Perfect..not mushy or watery.

Very good!  I also sauteed the zucchini instead of boiling mostly because I wanted to omit the extra step.  Turned out great and I'll defiantely be making again!

I changed things up a little based on other reviews.  I salted the zucchini slices and let them sit to draw out some of the moisture, then grilled them.  Stored them in the fridge overnight and assembled this today.  I did not use the olive oil or onions.  I spooned spaghetti sauce on each slice individually, topped them with shredded mozzarella and baked as directed.  Dusted with parmesan cheese after they came out of the oven.  Served with mini bowtie pasta with olive oil, salt, pepper, parmesan and parsley.  Can't wait to have the leftovers tomorrow!

Yummy. I sauteed the zucchini and also some eggplant before putting them in the oven. I layered the vegetables with some parmesan cheese as well and it came out really good.

This was alright. Not so quick but easy to make. I added mushrooms to get some variety. What I didn't like was that it turned out a little watery.

WOW - this was delicious!!  We just added a little asiago cheese to the mozzarella.  Great way to get your veggies and use up some zucchini.  It was a little watery after baking - may saute the zucchini next time in hopes of reducing the water content.

Delish!!!!!!!! a good spaghetti sauce is key for this recipe.I used a garden chunky sauce with everything in it and it was great.

This was fantastic.  I used my husbands spaghetti sauce (which is really flavorful...and has sausage and ground beef)....and I mixed in some parmesan "shaker" cheese mixed in, rather than the mozz on top.  This is a definate keeper!!!

This was really good!  I would slice the zucchini in half next time to make it a bit easier to eat and serve with bread since there was alot of sauce. Thanks for a great recipe!

I made this recipe as it was stated.  I love it!  It's as good as I expected it would be.  We did use two large zucchini from our garden and it was still rather saucy, so you could add more zucchini if you wanted to.  This is a keeper!

This was a quick and simple recipe that tasted fabulous. Tasted even better the following day! I used Asiago cheese as that's what I had on hand. Definitely a keeper - entire family enjoyed this dish as a main and as a side the following evening. Thank you for sharing!

I'm rating 4 stars for the recipe as is. With my adjustments, it's 5 stars for sure! I saute 1 large onion and a few cloves of garlic with 3 links of turkey sausage cut up to bite size. When the sausage is almost done cooking, I add the zucchini and saute for a few minutes. I drain the water/fat off and pour into a casserole dish. Top with jarred sauce and cheese and bake. It easily serves 6 for 205 calories per serving :) No need for pasta!

I sauteed the the zucchini as suggested by others and it was not at all watery.  i also added a few tbsp of grated parmesan. I will make this again and again

Very easy and tasty recipe for a beginning cook like me! After reading the reviews I sauteed the zucchini and it turned out great, not watery at all. Next time I might add mushrooms and serve it with/over pasta, that might make it a little more filling.

This is a good, easy and quick dish to make to use up the garden zucchini. I topped it with some parmesan cheese.  We enjoyed it.  THX

AWESOME!! My whole family loves this easy recipe!

I don't make this as a side dish.. I make this as a healthy snack. 

Since I love junk food and I love snacking, I am always trying to find more healthy ways to indulge my weaknesses. This recipe was such a Godsend. As long as you do not cook this too long, all the health values of the zucchini remain intact.

     The first time I made this, my husband, my daughter and her boyfriend demolished my treats. 

     I had to go back to the grocery store for the ingredients to make more. It was worth it, though. :)

The flavor was outstanding. I think perhaps in hopes of getting our picky eater to eat the zucchini, I overcooked it, turning it to mush. That prompted my husband to ask why there were no noodles. Was I supposed to serve it over noodles? I was under the assumption that the zucchini took the place of the noodles.

Delish, will make again for sure. I followed recipe and it was great. I put 1 light layer of cheese between the zucchini and the sauce then covered with the rest of the cheese. I finally have a dish to make with left over zucchinis

zucchini parmesan

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 5

Author : Allrecipes Member

Ingredients

Instructions

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