Sood’s Zucchini Parmesan

 

Ingredients:

1 pound zucchini
1 1/2 tsp. olive oil or olive oil spray
1 cup Italian-style breadcrumbs
1/2 cup eggbeaters egg substitute
1 cup skim milk
2 cups marinara sauce
1 1/2 cups shredded mozzarella
1 1/2 cups grated parmesan cheese

Directions:

  1. Preheat oven to 375. Lightly grease or spray a baking sheet with olive oil. Combine milk and eggbeaters. Slice zucchini into 1/8-inch-thick rounds. Dip rounds in milk mixture, then cover with breadcrumbs and lay out on baking sheet in 1 layer. Bake zucchini in oven for 10-15 minutes, or until golden brown, turning once.
  2. In an 8-inch square baking dish, put down a few tablespoons of sauce, half of zucchini, 1/2 cup mozzarella, 1/2 cup parmesan. Then cover with sauce, and repeat. Top with remaining sauce and cheese.
  3. Bake at 350-degrees until top turns golden brown and bubbly, about 20 minutes.