Baked Zucchini Pasta

By abbeysue

Breaded and baked zucchini brings this simple, heart-healthy pasta dish to life.

Baked Zucchini Pasta
photographer: Pinch of Yum
  • 10-20 slices zucchini (enough to cover the top of a 9x13 pan)

  • ¾ cup seasoned whole wheat breadcrumbs

  • 5 egg whites

  • 1 lb. whole wheat penne pasta

  • 3 cups tomato sauce (see notes for how I made mine)

  • ¾ cup shredded Asiago cheese

  • parsley for topping

  1. Cut the zucchini into ½ inch thick slices. Put the egg whites and breadcrumbs in separate bowls. Preheat the oven to 400 degrees.

  2. Dip the zucchini pieces into the egg white and the cover with the breadcrumbs. Place on a baking sheet and bake for 25-30 minutes, carefully flipping once towards the end. Remove from the oven when browned and firm.

  3. While the zucchini are baking, cook the pasta according to package directions. Drain and mix together with 2 cups sauce and ½ cup cheese. Pour into a greased 9x13 baking dish.

  4. Arrange the baked zucchini pieces over the top, cover with remaining 1 cup sauce and ¼ cup cheese. Bake for 10 minutes or until cheese is melting and everything is hot and bubbling. Sprinkle with parsley.

Nutritional Facts

Calories 274
Fat 5 g
Carbohydrats 45 g
Protein 15 g

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