Zucchini Parmesan Bake: Easy Weeknight Comfort Food
Enjoy this easy weeknight zucchini parmesan bake layered with pasta, tomato sauce, and Asiago cheese for a comforting meal.
Ingredients
- 10-20 slices zucchini, cut into 1/2 inch thick slices
- 3/4 cup seasoned whole wheat breadcrumbs
- 5 egg whites
- 1 lb penne pasta
- 3 cups tomato sauce
- 3/4 cup shredded Asiago cheese
- Fresh parsley for topping
Instructions
- Preheat oven to 400°F (200°C). Cut zucchini into 1/2 inch thick slices.
- Dip zucchini slices into egg whites, then coat thoroughly with breadcrumbs. Arrange on a baking sheet and bake for 25-30 minutes, flipping once, until browned and firm.
- While zucchini bakes, cook penne pasta according to package directions. Drain, then toss with 2 cups tomato sauce and 1/2 cup Asiago cheese. Pour into a greased 9x13 inch baking dish.
- Arrange the baked zucchini slices over the pasta mixture. Top with the remaining 1 cup of tomato sauce and 1/4 cup of Asiago cheese.
- Bake for another 10 minutes, or until the cheese is melted and the dish is hot and bubbly.
- Sprinkle with fresh parsley before serving.
Notes
- Use fresh, firm zucchini for the best texture.
- Ensure breadcrumbs are well-seasoned for added flavor.
- Don't overcrowd the baking sheet when baking the zucchini slices to ensure they crisp up properly.
- For a richer sauce, consider using a San Marzano tomato base. Allergens: Milk, Wheat, Eggs. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Ensure breadcrumbs are well-seasoned for added flavor.
- Don't overcrowd the baking sheet when baking the zucchini slices to ensure they crisp up properly.
- For a richer sauce, consider using a San Marzano tomato base. Allergens: Milk, Wheat, Eggs. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.