Source: dLife

Zucchini and mushrooms baked in tomato sauce

Servings

1.5 lb medium zucchini , 1/2" thick slices
0.5 lb fresh mushroom slices
0.5 tsp lemon pepper seasoning
0.5 cup whole wheat flour
2 tsp salt (optional, to taste)
3 egg whites (large)
1.5 cup whole wheat breadcrumbs (panko, if available)
3 tbsp grapeseed oil
1 tbsp minced garlic
0.25 cup grated Parmesan cheese
1 tsp grapeseed oil
1.5 cup tomato sauce

1 In medium skillet, over medium, heat 1 teaspoon of grapeseed oil. Add mushrooms and garlic, and cook until mushroom liquid is almost evaporated, about 6 to 7 minutes.
2 Add tomato sauce and bring to simmer. Keep warm until ready to use.
3 In large shallow bowl, whisk lemon pepper seasoning, whole wheat flour, and salt, if desired.
4 In second large shallow bowl, whisk egg whites.
5 In third shallow bowl, spread breadcrumbs.
6 Working in batches, cover zucchini slices in flour, shaking off any excess. Dip them into egg white mixture, then cover with breadcrumbs. Set aside until all are breaded.
7 In large skillet, over medium-high, heat 2 tablespoons oil. Fry breaded zucchini slices, in batches, until golden brown on both sides, about 4 to 5 minutes. Drain on paper towels and set aside. Add more oil to pan, if needed.
8 Preheat broiler.
9 In 13" x 9" x 2" baking dish, spread tomato sauce with sautéed mushrooms. Arrange zucchini slices on top of mushrooms in one layer, overlapping as necessary. Sprinkle with Parmesan cheese.
10 Place under broiler until cheese is melted and bubbling, about 1 to 2 minutes.
11 Let rest for 1 minute before serving.

Nutritional information includes all of flour and breading. Some will be discarded.