Low Fat Zucchini Parmesan
Indulge guilt-free with this delicious Low Fat Zucchini Parmesan—a lighter twist on the classic Italian comfort dish that’s perfect for healthy eating! Packed with fresh zucchini rounds coated in a crisp whole wheat breadcrumb and low-fat Parmesan mixture, this recipe layers vibrant marinara sauce with gooey part-skim mozzarella for a lighter yet flavorful bake. The zucchini is baked to golden perfection before being assembled into a cheesy, saucy casserole, cutting down on excess oil while delivering that irresistible crispy texture and melty goodness. Ready in just an hour, this easy-to-make dish serves as the ideal low-calorie dinner option or a crowd-pleasing side. Garnished with fresh basil for a fragrant finish, this recipe is not only simple but packed with wholesome ingredients you’ll love.
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Recipe Information
Ingredients
- 4 medium-sized Zucchini
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 large Egg whites
- 1 cup Whole wheat breadcrumbs
- 0.5 cup Grated Parmesan cheese (low-fat)
- 1 teaspoon Garlic powder
- 2 cups Marinara sauce (low-fat, no added sugar)
- 1 cup Shredded mozzarella (part-skim)
- 1 as needed Olive oil spray
- 4 leaves Fresh basil leaves (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with olive oil spray.
Slice the zucchinis into 1/4-inch thick rounds. Sprinkle the slices with salt and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
In a shallow bowl, beat the egg whites until slightly frothy. In a separate bowl, mix the breadcrumbs, grated Parmesan cheese, garlic powder, and black pepper.
Dip each zucchini slice into the egg whites, letting any excess drip off, then coat it in the breadcrumb mixture. Place the coated slices on the prepared baking sheet in a single layer.
Lightly spray the breaded zucchini slices with olive oil spray. Bake for 20 minutes, flipping halfway through, until they are golden and crisp on both sides.
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce on the bottom. Arrange one-third of the baked zucchini slices over the sauce.
Spread another 1/2 cup of marinara sauce over the zucchini layer and sprinkle with 1/3 of the shredded mozzarella. Repeat the layers two more times, finishing with a layer of mozzarella cheese on top.
Cover the dish with foil and bake in the oven for 15 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
1578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 131 mg | 44% | |
| Sodium | 13527 mg | 588% | |
| Total Carbohydrate | 152.5 g | 55% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 63.2 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2445 mg | 188% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2546 mg | 54% | |
*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.
