Zucchini Parmesan

Here's a recipe that Heather made for the family. Everyone really liked it and it's meat-free, so it's cheap!

Zucchini Parmesan

1/2 cup flour
3 eggs, lightly beaten
1-1/2 cups seasoned bread crumbs
3 large zucchini, about 2 pounds, cut lengthwise into 1/4-inch-thick slices
1/2 cup canola oil (we used olive oil)
1 jar (25 ounces) prepared marinara sauce (or you can make your own as we did)
2 cups shredded reduced-fat mozzarella cheese
1 cup basic leaves
1/4 cup grated Parmesan cheese

1. Heat oven to 375 degrees. Coat a 13 x 9 x 2 inch baking dish with nonstick cooking spray.

2. Place flour, eggs, and bread crumbs in separate shallow bowls. lightly coat zucchini slices with flour. Dip in egg and coat with bread crumbs. Set aside.

3. Heat 2 tablespoons of the oil in a nonstick skillet over medium-high heat. Cook zucchini 1-1/2 to 2 minutes per side until golden brown. Cook in three batches, adding more oil as needed.

4. Spoon 1/2 cup of sauce in bottom of prepared baking dish. Evenly place 1/3 of the zucchini in dish; top with 3/4 cup of sauce and 2/3 cup mozzarella cheese. Repeat layering twice, adding basil between second and third layers.

5. Sprinkle Parmesan cheese over top and loosely cover with nonstick foil. Bake at 375 for 30 minutes; remove foil and bak for an additional 10 minutes.

6. Cool slightly before slicing. Serve with a green salad if desired.

PER SERVING: 304 Cal; 15 g fat (5g SAT); 17 g Protein; 27 g CARB; 5 g fiber; 762 mg sodium; 100 mg CHOL