Baked Zucchini Parmesan

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pinch of yum

Total Time

1 hour 15 minutes

Prep Time

15 mins

Cook Time

1 hour

Rating

(1)

Ingredients

8 servings

10–20 slices zucchini (enough to cover the top of a 9x13 pan)
3/4 cup seasoned whole wheat breadcrumbs
5 egg whites
1 lb. penne pasta
3 cups tomato sauce (see notes for how I made mine)
3/4 cup shredded Asiago cheese
parsley for topping

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Preparation

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Step 1

Cut the zucchini into 1/2 inch thick slices. Put the egg whites and breadcrumbs in separate bowls. Preheat the oven to 400 degrees.

Step 2

Dip the zucchini pieces into the egg white and then cover with the breadcrumbs. Place on a baking sheet and bake for 25-30 minutes, carefully flipping once towards the end. Remove from the oven when browned and firm.

Step 3

While the zucchini are baking, cook the pasta according to package directions. Drain and mix together with 2 cups sauce and 1/2 cup cheese. Pour into a greased 9×13 baking dish.

Step 4

Arrange the baked zucchini pieces over the top, cover with remaining 1 cup sauce and 1/4 cup cheese. Bake for 10 minutes or until cheese is melting and everything is hot and bubbling. Sprinkle with parsley.

Chef’s notes

For a quick sauce:

Saute 5 cloves garlic in a little olive oil. Crush 5 Roma tomatoes and half of a can of fire-roasted diced tomatoes in a food processor (I just happened to have some left over so I added it in the mix). Transfer tomato mixture to the garlic pan. Add 1 cup regular tomato sauce and a few tablespoons fresh basil. Season with a pinch of sugar and a few pinches of salt. Simmer – the longer the better. Drain out excess water with a wire sieve.

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Baked Zucchini Parmesan

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Preparation

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Chef’s notes

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