Zucchini Parmigiana
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
58
Spice
47
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Bread Crumb (dry)1 cup
Grated Parmesan Cheese1 clove
Garlic (minced)1 tsp
Basil (chopped fresh)1 tsp
Oregano (dried)3 large
Zucchini (sliced)3 cups
Ricotta Cheese1 cup
Parsley (fresh, chopped)3 cups
Tomato Sauce2 cups
Shredded Mozzarella CheeseDirections:
1
Preheat oven to 375 degrees F (190 degrees C)
2
Lightly grease a medium baking sheet
3
In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano
4
Set aside 2/3 cup of the mixture
5
Place 2 egg whites in a small bowl
6
Dip zucchini slices in the egg whites, then coat with the bread crumb mixture
7
Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned
8
In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites
9
Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish
10
Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese
11
Repeat layers, and top with remaining bread crumb mixture
12
Bake 45 minutes in the preheated oven
13
Serve warm