Baked Zucchini Parmesan
Total Time
1 hour 15 minutes
Prep Time
15 mins
Cook Time
1 hour
Rating
4 out of 5 stars
(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
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.
Step 5
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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.
