Baked Zucchini Parmesan
Ingredients
- 102013 – slices zucchini (enough to cover the top of a 9× pan)
- 3/4 cup 3/4 cup seasoned whole wheat breadcrumbs
- 5 egg whites
- 1 lb. penne pasta
- 3 cups 3 cups tomato sauce (see notes for how I made mine)
- 3/4 cup 3/4 cup shredded Asiago cheese
- parsley for topping
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Instructions
- Cut the zucchini into 1/2 inch thick slices. Put the egg whites and breadcrumbs in separate bowls. Preheat the oven to 400 degrees.
- Dip the zucchini pieces into the egg white and the 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.
- 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.
- 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.
Source
Original recipe: View Original