Zucchini Parmigiana Casserole

Zucchini Parmigiana Casserole

Made this for dinner. Sort of followed this recipe from Skinny kitchen but did a few tweaks and switched it up a bit to make it less points

Thanks to linda for sharing with us!

I calculated points for the bread crumbs (9 points), ricotta (6 points) and mozzarella (7 points). Everything else was 0. Divided it by six servings Delicious for only 4 weight watchers points per hefty serving.

Ingredients

3 average sized zucchini, sliced lengthwise
1 egg + 1 egg white beaten together
1 teaspoon garlic powder
Olive oil cooking spray
1 (15 oz) container fat-free ricotta cheese
¾ cup reduced-fat mozzarella cheese, shredded
Panko bread crumbs and weighed them (used 3 ounces)
2 cans of diced tomatoes

Directions

Make your own tomato sauce using 2 cans of diced tomatoes (1 seasoned) which I added fresh basil to and boiled rapidly until they got a bit thicker. (set aside)

First prepare the breaded zucchini slices

Slice zucchini lengthwise in slices a little more than ¼ inch thick. mix bread crumbs, garlic powder, salt, and peppe on a separate plate. Mix egg and egg white to in a separate bowl.
Dip each zucchini slice in the egg mixture and then in the bread crumb mixture.

Place breaded slices on a baking sheet, Coat the top of the zucchini with cooking spray. Bake in oven at 350 degrees 15 minutes until the bread crumbs are lightly browned. (set aside)

Coat a 9-inch pan with cooking spray. In the pan, place one layer of zucchini on the bottom of dish. Add ½ of the ricotta cheese on top of all zucchini slices. Spoon ½ of tomato sauce on top of the entire layer. Repeat the layering process once more. Sprinkle top of casserole with mozzarella cheese.

Bake at 350-degrees for 20-25 minute.

Print

I calculated points for the bread crumbs (9 points), ricotta (6 points) and mozzarella (7 points). Everything else was 0. Divided it by six servings Delicious for only 4 weight watchers points per hefty serving.

Ingredients

• 3 average sized zucchini sliced lengthwise
• 1 egg + 1 egg white beaten together
• 1 teaspoon garlic powder
• Olive oil cooking spray
• 1 15 oz container fat-free ricotta cheese
• ¾ cup reduced-fat mozzarella cheese shredded
• Panko bread crumbs and weighed them used 3 ounces
• 2 cans of diced tomatoes

Instructions

1. Make your own tomato sauce using 2 cans of diced tomatoes (1 seasoned) which I added fresh basil to and boiled rapidly until they got a bit thicker. (set aside)
2. First prepare the breaded zucchini slices
3. Slice zucchini lengthwise in slices a little more than ¼ inch thick. mix bread crumbs, garlic powder, salt, and peppe on a separate plate. Mix egg and egg white to in a separate bowl.
4. Dip each zucchini slice in the egg mixture and then in the bread crumb mixture.
5. Place breaded slices on a baking sheet, Coat the top of the zucchini with cooking spray. Bake in oven at 350 degrees 15 minutes until the bread crumbs are lightly browned. (set aside)
6. Coat a 9-inch pan with cooking spray. In the pan, place one layer of zucchini on the bottom of dish. Add ½ of the ricotta cheese on top of all zucchini slices. Spoon ½ of tomato sauce on top of the entire layer. Repeat the layering process once more. Sprinkle top of casserole with mozzarella cheese.
7. Bake at 350-degrees for 20-25 minute.

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