Description
Zucchini parm, mmmmmmm.
Ingredients
- 1 cup dry bread crumbs
- 1 cup grated Parmesan cheese
- 1 clove garlic, minced
- 1 teaspoon chopped fresh basil
- ½ teaspoon dried oregano
- 3 large zucchinis, sliced
- 8 egg whites, divided
- 3 cups ricotta cheese
- ¼ cup fresh parsley, chopped
- 3 cups tomato sauce
- 2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
- In a shallow
- medium bowl
- mix bread crumbs
- Parmesan cheese
- garlic
- basil
- and oregano. Set aside 2/3 cup of the mixture.
- Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites
- then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet
- and bake 12 to 15 minutes in the preheated oven
- until lightly browned.
- In a medium bowl
- mix ricotta
- parsley
- and the remaining 6 egg whites.
- Spread 1/2 the tomato sauce in the bottom of a 9×13 inch baking dish. Layer with 1/2 the zucchini
- 1/2 the ricotta mixture
- and 1/2 the mozzarella cheese. Repeat layers
- and top with remaining bread crumb mixture.
- Bake 45 minutes in the preheated oven. Serve warm.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8