Baked Zucchini Parmigiana
Ingredients List
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1 cup dry bread crumbs
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1 cup grated Parmesan cheese
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1 clove garlic, minced
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1 teaspoon chopped fresh basil
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½ teaspoon dried oregano
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3 large zucchini, sliced
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8 egg whites, divided
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3 cups ricotta cheese
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¼ cup fresh parsley, chopped
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3 cups tomato sauce
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2 cups shredded mozzarella cheese
Instructions
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Preheat the oven to 375°F (190°C) and lightly grease a medium-sized baking sheet.
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In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture for the topping.
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In a small bowl, whisk together the egg whites. Dip each zucchini slice into the egg whites, then coat with the bread crumb mixture, pressing it onto both sides. Arrange the coated slices on the prepared baking sheet.
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Bake the zucchini slices in the preheated oven for 12 to 15 minutes, or until lightly browned. Remove from the oven, but keep it on.
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In a bowl, mix the ricotta cheese, parsley, and remaining egg whites. Spread half of the tomato sauce in the bottom of a 9x13-inch baking dish. Layer with half of the zucchini slices, half of the ricotta mixture, and half of the mozzarella cheese. Repeat the layers, then sprinkle with the reserved bread crumb mixture.
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Bake for 45 minutes. Serve warm and enjoy!
Nutritional Breakdown (per serving)
| 238 | Calories |
| 9g | Fat |
| 21g | Carbs |
| 20g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 238 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 5g | 27% |
| Cholesterol 29mg | 10% |
| Sodium 1015mg | 44% |
| Total Carbohydrate 21g | 7% |
| Dietary Fiber 3g | 12% |
| Total Sugars 7g | |
| Protein 20g | 40% |
| Vitamin C 30mg | 33% |
| Calcium 422mg | 32% |
| Iron 2mg | 13% |
| Potassium 756mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Evaluation :
5/5