Pinch of Yum · by Lindsay Ostrom★ 4.0
Baked Zucchini Parmesan
NUTRITION · PER SERVING75M COOK
CAL 20%·PRO 35%
CARBS 74G76% OF CAL
9G FIBER0G ADDED0G INTRINSIC46G OTHER19G TOTAL SUGAR
FAT 5G12% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Breaded zucchini layered with tomato sauce and cheese, served over pasta. A baked vegetable-forward dish with Italian flavors. Comforting weeknight dinner option.
mainitalianpastacasserole🍪 sheet pan🥧 baking dish🔥 ovenvegetarian
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Nutrition & ingredients
Ingredients
serves 8- 10-20 slices zucchini (enough to cover the top of a 9×13 pan)
- 3/4 cup seasoned whole wheat breadcrumbs
- 5 egg whites
- 1 lb. penne pasta
- 3 cups tomato sauce (see notes for how I made mine)
- 3/4 cup shredded Asiago cheese
- parsley for topping
At a glance
PER SERVING · TIME 75M
CAL 20%·PRO 35%
CARBS 74G76% OF CAL
9G FIBER0G ADDED0G INTRINSIC46G OTHER19G TOTAL SUGAR
FAT 5G12% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 729mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1891mg
- Calcium
- 189mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 729MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.