Zucchini Parmesan

I came up with this recipe with some influence from a dish I recently had at an awesome pub in London called the Landsdown. It's was on the menu as a 'stuffed butternut squash' but to my surprise, when it came to the table it more resembled a delicious melty lasagna and tasted like one too!

Now as a half Italian, I love my pasta dishes. And chicken parmesan is in my top ten for sure though it's not so nice on the waistline...so I created this Roasted Zucchini Parmesan and it did not disappoint. I used a brown rice pasta(Trader Joe's brand) and all together the meal came to 353 calories! That sure beats the 1090 you get from the breaded chicken version. I'm pretty pleased with that :)

  Recipe makes two servings:

3 c. cooked brown rice pasta
5 medium green zucchini sliced 1/4" thick, long ways
2 T olive oil
1 t minced garlic
salt and pepper to taste
2 c tomato pasta sauce
1/2 c shredded mozzarella
2 T grated parmesan
1 tomato sliced
1 handful chopped fresh basil


Set oven on broil. Coat zucchini in olive oil, garlic and salt and pepper and place in oven for 10-12 mins, flipping once. Remove from oven and layer over zucchini as follows: pasta sauce, mozzarella, parmesan, then tomato and return to oven for 3-5 mins checking frequently. Once finished, serve over pasta and fresh basil. Voila!