Baked Zucchini Parmesan

Name: Parmesan Zucchini Panggang
Total time: 75 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 10 -20 slices zucchini (enough to cover the top of a 9×13 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

This recipe for Baked Zucchini Parmesan is made with fresh zucchini and tomatoes broiled with herbs and cheese over pasta. YUMMM.

⏱️ 75 min 🔪 Prep: 15 min 🔥 Cook: 60 min 📊 Medium 👁️ 7 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

8 servings

10 -20 slices zucchini (enough to cover the top of a 9×13 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

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.