Easy Low Fat Zucchini Parmesan
Savor the comforting flavors of classic Italian cooking with a healthier twist in this Easy Low Fat Zucchini Parmesan! This recipe combines tender, oven-baked zucchini rounds coated in a crispy Parmesan and Italian breadcrumb crust with luscious layers of marinara sauce and melted part-skim mozzarella cheese. With just two egg whites, a light olive oil spray, and no frying involved, this dish is a guilt-free way to enjoy rich, cheesy flavors while keeping it low fat and packed with nutritious zucchini. Ready in just 45 minutes, it’s perfect for a quick family weeknight dinner or as a satisfying vegetarian main course. Serve this hearty baked zucchini Parmesan alongside a fresh green salad or a slice of crusty whole-grain bread for a wholesome, crowd-pleasing meal!
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Ingredients
- 4 medium Zucchini
- 2 large Egg whites
- 2 tablespoons Water
- 1 cup Italian-style breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 2 cups Marinara sauce
- 1 cup Part-skim mozzarella cheese
- 0 none Olive oil spray
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray it with olive oil spray.
Step 2
Wash the zucchini and slice them into 1/4-inch thick rounds.
Step 3
In a small bowl, whisk together the egg whites and water.
Step 4
In another bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, and dried oregano.
Step 5
Dip each zucchini slice into the egg white mixture, allowing any excess to drip off, and then coat it in the breadcrumb mixture. Place the coated slices in a single layer on the prepared baking sheet.
Step 6
Lightly spray the top of the zucchini rounds with olive oil spray to help them crisp up in the oven.
Step 7
Bake the zucchini for 20 minutes, flipping them halfway through, until they are golden and tender.
Step 8
Remove the baked zucchini from the oven and lower the oven temperature to 375°F (190°C).
Step 9
In a baking dish, spread 1/2 cup of marinara sauce on the bottom. Arrange half of the baked zucchini slices on top, then cover them with 1 cup of marinara sauce and 1/2 cup of mozzarella cheese.
Step 10
Repeat the layering process with the remaining zucchini, marinara sauce, and mozzarella cheese.
Step 11
Bake the dish for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 12
Let the zucchini parmesan rest for 5 minutes before serving.
Nutrition Facts
| Serving size | (1683.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1488.0 |
| Total Fat 47.2g | 0% |
| Saturated Fat 22.0g | 0% |
| Polyunsaturated Fat 0.6g | |
| Cholesterol 106mg | 0% |
| Sodium 10778.5mg | 0% |
| Total Carbohydrate 176.6g | 0% |
| Dietary Fiber 15.4g | 0% |
| Total Sugars 74.5g | |
| Protein 85.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1370.6mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 2026.2mg | 0% |
Source of Calories