Crispy-crunchy baked zucchini, saucy tomatoes, and fresh herbs. This is late summer garden goods working their magic.
Ingredients
- 10-20 slices zucchini (enough to cover the top of a 9×13 pan)
- ¾ cup seasoned whole wheat breadcrumbs
- 5 egg whites
- 1 lb. penne pasta
- 3 cups tomato sauce (see notes for how I made mine)
- ¾ cup shredded Asiago cheese
- parsley for topping
Instructions
Cut the zucchini into ½ 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 ½ 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 ¼ cup cheese. Bake for 10 minutes or until cheese is melting and everything is hot and bubbling. Sprinkle with parsley.
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.
Nutritional Value
Calories: 274
Protein: 14g
Fat: 5g
Carbs: 45g
source:pinch of yum
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