Name: Skinny Zucchini Parmesan
Prep time: 15 min
Total time: 55 min
Ingredients: 1 pound (~2 large) zucchini, sliced lengthwise; 1 egg + 1 egg white beaten together; 1 cup regular bread crumbs, plain; 1 teaspoon garlic powder; Salt and pepper, to taste; Olive oil cooking spray; 1 (28 oz) jar pasta sauce, (I used Classico Tomato Basil or your favorite); 1 (15 oz) container fat-free ricotta cheese; ¾ cup reduced-fat mozzarella cheese, shredded; 2 tablespoons Parmesan cheese, grated

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If you love eggplant parmesan, you’ll surely love this! It’s easy-to-prep and absolutely delicious. Using zucchini creates a much more delicate flavor than eggplant. Each main course serving has 239 calories and 5 grams of fat. Once baked, this casserole freezes great. I hope you thoroughly enjoy it!

Why You’ll Love Skinny Zucchini Parmesan

Skinny Zucchini Parmesan offers a lightened-up take on a classic Italian flavor combination. This dish appeals to those seeking a healthier alternative to traditional Parmesan-crusted vegetables. With zucchini slices baked to perfection and topped with a flavorful Parmesan crust, it delivers a satisfying and nutritious meal. It's a perfect option for those who want to enjoy the taste of Parmesan without the guilt, making it a great choice for health-conscious eaters.

Ingredients for Skinny Zucchini Parmesan

This recipe offers a lighter take on the classic Parmesan-crusted zucchini dish. Here's a breakdown of each ingredient:

Main Ingredient:

1 pound (~2 large) zucchini, sliced lengthwise: The zucchini is the base of this dish. It's sliced lengthwise to create long strips that mimic the shape of pasta.

Coating:

1 egg + 1 egg white beaten together: This mixture acts as a binder for the bread crumbs, helping them adhere to the zucchini slices.
1 cup regular bread crumbs, plain: Bread crumbs provide a crispy and flavorful coating for the zucchini.
1 teaspoon garlic powder: Garlic powder adds a savory flavor to the breading mixture.
Salt and pepper, to taste: These seasonings enhance the overall flavor of the dish.

Cooking Medium:

Olive oil cooking spray: This is used to coat the baking dish to prevent sticking.

Sauce:

1 (28 oz) jar pasta sauce, I used Classico Tomato Basil or your favorite: The pasta sauce provides a flavorful base for the dish. You can choose your preferred flavor profile.

Cheese:

½ cup reduced-fat mozzarella cheese, shredded: This is the primary cheese used for the topping, providing a creamy and melty texture.
2 tablespoons Parmesan cheese, grated: Parmesan cheese adds a salty and nutty flavor to the dish and provides a crispy topping.

This combination of ingredients creates a healthier and lighter version of the traditional zucchini Parmesan while still delivering on flavor and texture.

How to Make Skinny Zucchini Parmesan

Preparing the Zucchini

Preheat oven: Begin by preheating your oven to 425°F (220°C).
Prepare baking pan: Line a 9x9-inch baking pan with foil and coat it with cooking spray.
Slice zucchini: Slice the zucchini lengthwise into slices that are slightly thicker than ¼ inch.

Creating the Breading

Mix breading ingredients: On a plate, combine the bread crumbs, garlic powder, salt, and pepper.
Prepare egg mixture: In a shallow dish, whisk together the egg and egg white.
Bread the zucchini: Dip each zucchini slice into the egg mixture, then coat it with the bread crumb mixture. Place the breaded zucchini slices on the prepared baking pan.
Spray with oil: Lightly spray the tops of the breaded zucchini slices with olive oil cooking spray.

Baking the Zucchini

Bake the zucchini: Place the baking pan in the preheated oven and bake for 15 minutes on each side, or until the breadcrumbs are lightly browned.

Assembling the Lasagna

Prepare the baking pan: Coat a 9-inch square baking pan with cooking spray.
Layer the ingredients: Start by placing a layer of zucchini slices on the bottom of the prepared baking pan. Top with half of the ricotta cheese, then half of the tomato sauce. Repeat this layer once more, ending with a layer of zucchini slices.
Add cheese: Sprinkle the top with shredded mozzarella cheese.

Baking and Finishing

Bake the lasagna: Bake the lasagna in a 350°F (175°C) oven for 20-25 minutes, or until the cheese is melted and bubbly.
Add Parmesan: Sprinkle with grated Parmesan cheese and bake for an additional 5 minutes.
Let it set: Remove the lasagna from the oven and let it sit for 15 minutes before cutting into 6 slices.

This process will result in a delicious and healthier version of traditional zucchini Parmesan. Enjoy!

Helpful Tips About this Recipe

Makes 6 servings. Each serving, 1 slice.

WW Freestyle SmartPoints 7–Blue
WW SmartPoints 7-Green

SKINNY FACTS: for 1 slice
239 calories, 5g fat, 2g sat. fat, 60mg chol, 19g prot, 31g carbs, 3g fiber, 757mg sodium, 13g sugar

FACTS: for SmartPoints
220 calories, 2g sat. fat, 11g sugar, 18g protein