High-Protein Zucchini Parmesan

Ingredients

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Onions

  Raw

  1 small or 70g

• Garlic

  Raw

  2 cloves, minced or 6g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ¾ cup or 420g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1 tsp or 2g

• Basil

  Fresh

  6 leaf, whole or 3g

• Zucchini

  Summer squash, includes skin, raw

  6 large or 1.94kg

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Parmesan cheese

  Shredded

  1 cup or 80g

• Egg

  Whole, fresh eggs

  3 large or 150g

Directions

1. Preheat oven to 400°F and place a rack in the middle.
2. For the sauce, heat 1 tbsp of olive oil in a large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
3. Add garlic and stir until fragrant, about a minute. Then add diced tomatoes, salt, black pepper, and basil.
4. When it starts to bubble, reduce heat to medium-low and cook, stirring occasionally, until the tomatoes have cooked down and begin to stick to the pan, about 25 minutes. Remove basil and set aside.
5. For the zucchini, wash and trim the ends, then slice lengthwise into ¼-inch slices.
6. Place zucchini slices in a zip-top bag with olive oil, lemon zest, lemon juice, salt, and pepper. Seal and shake to coat.
7. Heat a grill pan over medium heat and grill zucchini for 5-7 minutes on each side until soft and marked. Set aside.
8. In a 9x13-inch baking dish, spread 2 tablespoons of tomato sauce and layer zucchini slices on top.
9. Cover zucchini with tomato sauce, sprinkle Parmesan, and spread 3-4 tablespoons of beaten eggs.
10. Repeat layers, ending with tomato sauce and remaining Parmesan. Bake for 40 minutes until hot and beginning to brown. Let set for 15 minutes before serving.

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