Yield: Serves 8 | Prep Time: 20 minutes | Cook Time: 50 minutes
Chicken and eggplant Parmesan are so last year. Zucchini Parmesan is the way to go. My husband isn’t a big fan of eggplant, so when I was looking for a healthier version of Chicken Parm, I challenged myself to try something different.
INGREDIENTS
2 zucchinis
5 egg whites
¾ cup seasoned Italian bread crumbs
1 pound regular, whole-wheat, or gluten-free penne pasta
2 cups canned tomato sauce
1/2 cup shredded low-fat mozzarella cheese
Fresh parsley, for garnish
DIRECTIONS
1. Preheat the oven to 400°F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
2. Cut the zucchini into ½-inch-thick slices. Put the egg whites and bread crumbs in separate shallow bowls.
3. Dip the zucchini pieces into the egg white and then cover with the bread crumbs. Place on a baking sheet and bake for 30 minutes, carefully flipping once toward the end. Remove from the oven when browned and firm.
4. While the zucchini bakes, bring a large pot of water to a boil. Cook the penne pasta until al dente. Drain and mix together with 2 cups of the tomato sauce and ½ cup of the mozzarella cheese. Pour into the baking dish.
5. Arrange the baked zucchini pieces over the top. Bake for 10 minutes or until the cheese is melting and everything is hot and bubbling.
6. Sprinkle with parsley and serve.