Skinny Zucchini Parmesan

My grandmother is an amazing cook. She's Italian so it's completely natural for her to make amazing food. One of my absolute favorite things she makes is her zucchini parmesan. I'm not sure whether she would applaud me or ring my neck for making one of her classic recipes a lighter. (Especially since I used jarred sauce instead of homemade. Sorry Grammy!). Her zucchini parmesan is delicious, but it's fried. She frys up her zucchini slices in olive oil, which is so very good. But it's so very bad for me. I lightened her recipe up a bit. I also made lighter bread crumbs to coat the zucchini. It was the first time I tried to make this and came out delicious.

Ingredients:

1 Large Zucchini (I used 1 very large one from a neighbors garden, I would probably use 2 is your are using the store bought kind)

4 Slices Sara Lee 45 Calorie Wheat Bread

4 Tbsp Newman's Own Light Italian Dressing

1 Jar Healthy Pasta Sauce (I used Prego Heart Smart)

2 tsp Parmesan Cheese

1/4 Cup Reduced Fat Shredded Mozzarella Cheese 

I started with the breadcrumbs. I laid out the four slices of sandwich bread on a baking sheet and brushed each one with Italian dressing. I popped them in the oven at 350 until they were browned then I flipped them over, brushed the other side with dressing and popped them back in the oven.

Both sides should look like this. Then I crumbled them a bit with my hands and threw them in the blender.

I pulsed it in the blender until it was a crumb consistency. Transfer the crumbs to a bowl and stir in the parmesan cheese.

While the bread was toasting I started to slice up the zucchini. I made them decently large slices.

Time for the conveyor belt method. Beat the egg in one bowl and put it next to the breadcrumbs. Dip each slice of zucchini in the egg, shake off any excess, then dip in the breadcrumbs. 

Place the breaded zucchini slices in a hot pan sprayed with PAM Olive Oil. After about 2-3 minutes flip them, very carefully. 

Once both sides have browned and the zucchini is tender. Take them out of the pan and place them on a paper towel to collect any excess oil. 

Now it's time to assemble...

I covered the bottom of a casserole dish with about 1/2 cup of the sauce. Then I placed some of the zucchini slices over it. ( I ran out of breadcrumbs for the last 2 slices of zucchini so I just fried them up with salt and pepper and stuck them on the bottom. No one will ever know the difference.)

Continue to layer sauce and zucchini slices about 3 times or until zucchini is gone, depending on the size of your casserole dish. Then sprinkle the mozzarella cheese over the top. 

Cover and place in a 400 degree preheated oven. Bake for 15-20 minutes, remove lid and bake for an additional 5 minutes or until cheese is melted and bubbly. 

I may have been too excited to eat this that I completely forgot to take a picture of it on my plate. I enjoyed it with a salad and it was a wonderful dinner. 

What is your absolute favorite thing your grandmother makes?

Nutrition Facts

Serving Size 1/2 cup (1/6 of recipe)

Amount Per Serving

Calories 185 Calories from Fat 71

% Daily Value*

Total Fat 7.9g 12%

Saturated Fat 1.7g 9%

Trans Fat 0.0g

Cholesterol 30mg 10%

Sodium 650mg 27%

Total Carbohydrates 23.6g 8%

Dietary Fiber 5.9g 24%

Sugars 13.9g

Protein 7.8g

Vitamin A 16% • Vitamin C 35% Calcium 10% • Iron 9%

Nutrition Grade B+

* Based on a 2000 calorie diet

Baked Spaghetti Squash

Are you ready for a really super duper yummy recipe? 

I mean this is crazy good and only 102 calories a serving. 

To be honest I was a bit skeptical about how it would taste. I mean I've never really had spaghetti squash before and I thought it might taste like squash. Boy, was I wrong. I think it's better than regular spaghetti and I think I may have converted to spaghetti squash for good. 

I really love healthy food swaps that taste better than the original. I feel better about myself for eating something healthy but I also feel satisfied that I'm eating something that I love. 

Ingredients:

1 large spaghetti squash (makes about 6 cups)

1 jar Classico Tomato & Basil Pasta Sauce

1 red pepper

1 green pepper

1 clove garlic

1/2 white onion

1 tbsp fresh basil

1 tbsp fresh parsley

1 tbsp fresh chives

1/4 cup Shredded Mozzarella Cheese 

Stab the spaghetti squash a couple times with a fork and place in the microwave for 6 minutes. Flip the squash over and microwave for another 6 minutes. Continue to do this until the squash is slightly soft.

While the squash is in the microwave, slice up the peppers, onions, and garlic and toss in a pan sprayed with cooking spray. 

Cook them covered on medium heat until they are soft and the whole house smells wonderful. 

Turn down the heat and toss in the herbs. This is totally up to your preference as to which herbs to add. I just added what I have growing on my little patio garden. 

As soon as the squash is a bit soft you can remove it from the microwave and let it cool down. 

Slice the squash in half and scoop out the seeds and guts from the middle. 

Once the squash is cleaned out you can begin to scrap for the spaghetti. Take a spoon and carefully scrap downward and towards the center. 

After I had scooped out the whole squash I went through the bowl and detangled the spaghetti. Any pieces that were stuck together or clumped into one I broke apart. 

Now I have a big bowl of spaghetti and my sauce. I used Classico Tomato & Basil because I was just too lazy to make my own sauce. 

Pour the sauce and the peppers and onions mix over the top of the spaghetti squash.

Stir it all up until everybody is coated in sauce. 

(This is making me so hungry right now. Doesn't that look so good?)

Top it off with 1/4 of a cup of shredded mozzarella. 

 Cover and pop into a preheated 450 degree F oven for 10 minutes. 

Uncover and bake for another 5 minutes or until the cheese is melty and bubbly. 

This recipe makes about 6 one cup servings. 

I am totally in love with this.

What are some other really great healthy swaps that you use?

Nutrition Facts

Serving Size 1 Cup

Amount Per Serving

Calories 102 Calories from Fat 22

% Daily Value*

Total Fat 2.4g 4%

Saturated Fat 0.7g 4%

Trans Fat 0.0g

Cholesterol 3mg 1%

Sodium 361mg 15%

Total Carbohydrates 17.9g 6%

Dietary Fiber 1.8g 7%

Sugars 5.9g

Protein 4.1g

Vitamin A 27% • Vitamin C 79% Calcium 10% • Iron 8%

Nutrition Grade A-

* Based on a 2000 calorie diet