Baked Zucchini Parmesan
Ingredients
The zucchini
The coating
-
¾
cup
seasoned whole wheat breadcrumbs
-
5
large
egg whites
The pasta
The sauce and cheese
-
3
cups
tomato sauce
-
¾
cup
shredded Asiago cheese
-
¼
cup
shredded Asiago cheese (for topping)
For garnish
Instructions
- Preheat the oven to 400 degrees.
- Cut the zucchini into ½ inch thick slices.
- Put the egg whites and breadcrumbs in separate bowls.
- Dip the zucchini pieces into the egg white, then coat with breadcrumbs.
- Place the zucchini on a baking sheet and bake for 25-30 minutes, flipping once until browned.
- While the zucchini bakes, cook the pasta according to package directions and drain.
- Mix the cooked pasta with 2 cups of sauce and ½ cup of cheese, then pour into a greased 9x13 baking dish.
- Arrange the baked zucchini over the pasta, cover with the remaining sauce and cheese.
- Bake for an additional 10 minutes until the cheese is melted and everything is hot and bubbling.
- Sprinkle with parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
8g
Total carbohydrates
36g
Total protein
12g
Sodium
400mg
Cholesterol
0mg
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