Easy Low Fat Zucchini Parmesan
Savor the comforting flavors of classic Italian cooking with a healthier twist in this Easy Low Fat Zucchini Parmesan! This recipe combines tender, oven-baked zucchini rounds coated in a crispy Parmesan and Italian breadcrumb crust with luscious layers of marinara sauce and melted part-skim mozzarella cheese. With just two egg whites, a light olive oil spray, and no frying involved, this dish is a guilt-free way to enjoy rich, cheesy flavors while keeping it low fat and packed with nutritious zucchini. Ready in just 45 minutes, it’s perfect for a quick family weeknight dinner or as a satisfying vegetarian main course. Serve this hearty baked zucchini Parmesan alongside a fresh green salad or a slice of crusty whole-grain bread for a wholesome, crowd-pleasing meal!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 large Egg whites
- 2 tablespoons Water
- 1 cup Italian-style breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 2 cups Marinara sauce
- 1 cup Part-skim mozzarella cheese
- none Olive oil spray
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Lightly spray it with olive oil spray.
Wash the zucchini and slice them into 1/4-inch thick rounds.
In a small bowl, whisk together the egg whites and water.
In another bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, and dried oregano.
Dip each zucchini slice into the egg white mixture, allowing any excess to drip off, and then coat it in the breadcrumb mixture. Place the coated slices in a single layer on the prepared baking sheet.
Lightly spray the top of the zucchini rounds with olive oil spray to help them crisp up in the oven.
Bake the zucchini for 20 minutes, flipping them halfway through, until they are golden and tender.
Remove the baked zucchini from the oven and lower the oven temperature to 375°F (190°C).
In a baking dish, spread 1/2 cup of marinara sauce on the bottom. Arrange half of the baked zucchini slices on top, then cover them with 1 cup of marinara sauce and 1/2 cup of mozzarella cheese.
Repeat the layering process with the remaining zucchini, marinara sauce, and mozzarella cheese.
Bake the dish for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the zucchini parmesan rest for 5 minutes before serving.
Nutrition Facts
Calories |
1488 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 10778 mg | 469% | |
| Total Carbohydrate | 176.6 g | 64% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 74.5 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1371 mg | 105% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2026 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
