Baked Zucchini Parmesan

Name: Baked Zucchini Parmesan
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 8
Ingredients: 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

Prep 15m

Cook 1h

Total 1h 15m

Zucchini Parmesan

Healthy Zucchini Parmesan

pinchofyum.com

Ingredients

(Servings: 8)

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

Steps

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Nutrition Facts

Calories

484kcal

24%
Fat

12g

18%
Saturated Fat

5g

25%
Carbohydrates

78g

26%
Fiber

7g

28%
Sugar

10g

20%
Protein

17g

34%
Cholesterol

13mg

4%
Sodium

783mg

32%

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.

Baked Zucchini Parmesan

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Notes

Comments

Nutrition Facts