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

  Grated

  1 cup or 100g

• Egg

  Whole, fresh eggs

  3 large or 150g

Directions

1. Preheat oven to 400 degrees F and place a rack in the middle.
2. Sauce: Heat1 tbsp of the olive oil in a large (preferably non-stick) 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 sprigs.
4. When it starts to bubble, turn down the heat to medium-low and cook, stirring every so often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs and set aside.
5. Grilled zucchini: Wash the zucchini, cut the ends off and cut lengthwise into ¼-inch slices.
6. Place zucchini slices into a gallon sized zip-top bag. Pour in olive oil, lemon zest, lemon juice, salt and pepper (to taste). Seal the bag and shake well to get zucchini slices all coated.
7. Heat a grill pan (or an outdoor grill) over medium heat (if you don’t own a grill pan, you can use a regular skillet), and grill/cook the zucchini for 5-7 minutes on each side (the zucchini should be soft throughout when poked with a fork and have nice grill marks on each side when they are done.) Set aside.
8. Cover the bottom of a 9x13-inch baking dish (about two-quart) with two tablespoons of tomato sauce and arrange zucchini slices on top to form an uniform layer.
9. Cover the zucchini with tomato sauce, sprinkle some Parmesan cheese and then spread 3 to 4 tablespoons of beaten eggs (you’ll need to use the back of the spoon to spread them uniformly).
10. Repeat to make 3 layers, making sure to end with a uniform layer of tomato sauce and top with the remaining Parmesan cheese.
11. Bake in the oven for about 40 minutes until hot and beginning to brown. Let set at least 15 minutes before serving.

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