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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 8 |
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Ingredients:
1/2 cup(s) flour |
3 eggs, lightly beaten |
1 1/2 cup(s) seasoned bread crumbs |
3 large zucchini ('2 lbs), cut lengthwise into 1/4 in. thick slices |
1/4 cup(s) canola oil |
1 jar(s) (25 oz) prepared marinara sauce |
2 cup(s) shredded reduced-fat mozzarella cheese |
1 cup(s) basil leaves |
1/4 cup(s) grated parmesan cheese |
Directions:
1. heat over to 375. Coat a 13x9x2 in baking dish w/nonstick spray.
2. place flour, eggs & bread crumbs in separate shallow bowls. Lightly coat zucchini slices with flour. dip in egg & coat w/bread crumbs. set aside.
3. heat 2 Tbsp of the oil in a large skillet over med-high heat. Cook zucchini 1 1/2 - 2 minutes per side until golden brown. Cook in 3 batches, adding more oil as needed.
4. Spoon 1/2 C of sauce in bottom of prepared baking dish. Evenly place 1/3 of the zucchini in dish; top w/3/4 C of sauce and 2/3 C mozzarella cheese. Repeat layering twice, adding basil between second & third layers.
5. Sprinkle Parmesan cheese over top and loosely cover w/nonstick foil. Bake at 375 for 30 minutes; remove foil & bake for an additional 10 minutes.
6. Cool slightly before slicing. Serve w/ green salad if desired.
7. Per serving: 304 cal; 15g fat (5g sat); 17g rpo; 27g carb; 5g fiber; 762 mg soium; 10 mg chol
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