This mouth watering casserole is a combination of three elements- roasted zucchini, tangy tomato sauce, parmesan cheese then baked until golden brown.
- 5 ounce(s) Zucchini baby, raw
- 1 Eggs raw
- 2 Egg Whites raw
- 4 slice(s) Whole Wheat Bread
- 2.25 cup(s) Shredded Part Skim Mozzarella Cheese (8 ounces)
- 2 cup(s) Marinara Sauce
- 1 teaspoon(s) Oregano
- 1 teaspoon(s) Garlic Powder
In a small bowl, combine breadcrumbs with oregano and garlic powder. Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side. Remove from oven and reduce heat to 375°.
Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
Repeat this procedure to use up all the zucchini.
Cover with foil and bake approximately 30 minutes or until top layer of cheese is melted.
Zucchini Parmesan Bake
Amount Per Serving (197g)
Calories from Fat 34
% Daily Value*
Total Fat 3.8g
Saturated Fat 1.3g
Trans Fat .1g
Total Carbohydrates 23.7g
Dietary Fiber 3.2g
* Percent Daily Values are based on a 2000 calorie diet.