Serves 8
55 min
Baked Zucchini Parmesan
Recipe GLPR195240d76c850b
Tender zucchini slices are breaded and baked until golden and crispy, then layered with penne pasta and tomato sauce in a casserole dish topped with melted Asiago cheese. A comforting vegetarian main course that combines crispy vegetables with creamy, cheesy pasta for a satisfying family meal.
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Ingredients
3 medium zucchini (about 10–20 slices ½ inch thick)
5 egg whites
¾ cup seasoned whole wheat breadcrumbs
1 lb penne pasta
3 cups tomato sauce
¾ cup shredded Asiago cheese
to taste Fresh parsley for garnish
Directions
Preheat the oven to 400°F. Slice the zucchini lengthwise into ½-inch-thick slices. Place egg whites in one shallow bowl and seasoned breadcrumbs in another shallow bowl.
Working with one zucchini slice at a time, dip it into the egg white to coat both sides, then dredge it through the breadcrumb mixture, pressing gently so the coating adheres. Arrange the breaded zucchini slices on an ungreased baking sheet in a single layer.
Bake the zucchini for 25–30 minutes, flipping each slice once halfway through baking, until the coating is golden brown and crispy and the zucchini is tender and firm.
While the zucchini is baking, cook the penne pasta according to the package directions. Drain well and return to the pot.
In the pot with the cooked pasta, stir in 2 cups of the tomato sauce and ½ cup of the shredded Asiago cheese until combined.
Spread the pasta mixture evenly into a greased 9×13-inch baking dish. Once the baked zucchini is ready, arrange the slices over the top of the pasta in an overlapping pattern. Pour the remaining 1 cup of tomato sauce over the zucchini and sprinkle with the remaining ¼ cup of Asiago cheese.
Bake for 10 minutes or until the cheese is fully melted and the entire casserole is hot and bubbling around the edges.
Remove from the oven and garnish generously with fresh chopped parsley before serving.
