Ingredients
- 15 slices zucchini
- 3/4 cup seasoned whole wheat breadcrumbs
- 5 egg whites
- 1 lb penne pasta
- 3/4 cup shredded asiago cheese
- parsley for topping (optional)
Steps
- Heat the oven to 400 F and line a large baking sheet with oil.
- Dip each zucchini slice in egg whites, coat it with breadcrumbs, and place the slices on the baking sheet.
- Bake the zucchini for 20 minutes, turning once halfway through.
- Boil the penne in salted water until tender, about 10 to 12 minutes, then drain it.
- Spread half the tomato sauce in a 9-by-13-inch baking dish, add the zucchini and remaining sauce, and cover with Asiago.
- Bake the dish at 375 F for 20 minutes until bubbling, then serve it with the penne.
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