Skinny Zucchini Parmesan

Skinny Zucchini Parmesan

This was delightful.  Actually the best part was the spaghetti sauce I created.  I can finally make my own sauce without taking in all the extra sodium.  If anything, definitely try the sauce!!!  The sauce is for this 9X9 dish, so if you plan on making spaghetti with it or a bigger dish then double the recipe.

Ingredients

For Roasted Bell Pepper Marinara Sauce:

1- 8oz. can of tomato sauce (roasted garlic)

1/2 can of petite diced tomatoes

1 tbls. of freeze-dried Italian Seasoning

1/2 tbls of freeze-dried Basil

1/2 tbls of minced onion OR 1/4 a yellow onion chopped

1/2 tbls of minced garlic

1/4 tsp of crushed red pepper

1/4 tsp of pepper

1/4 tsp of salt

Simmer for 30 mins

For Bake:

2 lbs of Zucchini slices about a 1/4 inch thick

3 tbls of grated Parmesan

1 cup of Fat Free Mozzarella cheese

3 cups of TOTAL fiber bran cereal-crushed to the point of dust/tiny crumbs

1 egg and 2 egg whites-(scramble together)

THE FIXED MARINARA SAUCE ABOVE

Parsley to garnish top

Directions:

1. For Marinara sauce, combine all ingredients and simmer for 30 mins.
2. Slice your zucchini to a 1/4 inch thickness after washing.
3. Pam spray your 9X9 casserole dish
4. Put a thin layer of sauce on the bottom of casserole dish
5. Dip your zucchini slices in the egg and then into the crunched cereal crumbs, then line the dish with zucchini slices
6. Once you have a full layer, pour spoonfuls of marinara sauce on eat zucchini slice and sprinkle 1 tbl of Parmesan and 1/4 cup of mozzarella over top of the layer.
7. Repeat 1-6 steps for 2 more layers so that you have 3 layers
8. On the final layer, you will have 1/2 cup of mozzarella cheese to top and sprinkle parsley extra appeal.
9. Bake with aluminum foil or a glass casserole top for 45 mins on 375 degree.  Then pull the top/foil off and bake another 15 mins to slightly brown the top.