Ingredients
8
8 servings
- •1 cup dry bread crumbs
- •1 cup grated Parmesan cheese
- •1 clove garlic, minced
- •1 teaspoon chopped fresh basil
- •0.5 teaspoon dried oregano
- •3 large zucchinis, sliced
- •8 egg whites, divided
- •3 cups ricotta cheese
- •0.25 cup fresh parsley, chopped
- •3 cups tomato sauce
- •2 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
- Mix bread crumbs, Parmesan cheese, garlic, basil, and oregano together in a medium shallow bowl. Set aside 2/3 cup for the topping.
- Whisk 2 egg whites in a small bowl. Dip zucchini slices into egg whites, then press into bread crumb mixture to coat both sides. Arrange coated slices on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 12 to 15 minutes. Remove from the oven; leave the oven on.
- Mix ricotta, parsley, and remaining 6 egg whites together in a bowl. Spread 1/2 of the tomato sauce over the bottom of a 9x13-inch baking dish. Layer with 1/2 of the zucchini slices, 1/2 of the ricotta mixture, and 1/2 of the mozzarella cheese. Repeat layers once more, then top with remaining bread crumb mixture.
- Bake for 45 minutes. Serve warm.
Nutritional Facts
Per 8 servings
- Calories: 238
- Carbohydrate: 21g
- Fat: 9g
- Fiber: 3g
- Protein: 20g
- Sugar: 7g
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