Baked Zucchini Parmesan
Prep
15m
·
Cook
1h
·
Total
1h 15m
About This Recipe
This Baked Zucchini Parmesan recipe features tender slices of zucchini covered in seasoned whole wheat breadcrumbs, egg whites, and tangy tomato sauce. Topped with melted Asiago cheese and a sprinkle of fresh parsley, this dish is a delicious and lighter alternative to traditional eggplant parmesan.
Ingredients
Steps
Nutrition Facts
Ingredients
(Servings:
8)
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Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.
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Calories368kcal18%
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Fat4g0%
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Saturated Fat2g0%
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Carbohydrates66g3%
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Fiber3g0%
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Sugar4g0%
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Protein19g0%
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Cholesterol10mg0%
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Sodium348mg17%
Percent Daily Values are based on a 2,000 calorie diet.
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.