I’m always looking for a new dinner recipe, especially one that’s simple, yet delicious and filing. When I came across the Baked Zucchini recipe in Women’s Health Magazine, it looked like a Chicken Parm recipe (which I love), but with no chicken – easy enough to test out. I gave it a try last night, and it was absolutely fantastic!
I made a few modification’s to the recipe, but you can make your’s however you’d like. I took out the pine nuts, bread crumbs, and ended up adding a little more marinara sauce (what you see on the side of the plate).
Bonus? Check out the nutritional information for the dish:
Per serving (2 halves): 300 cal, 13 g fat (3.5 g sat), 34 g carbs, 630 mg sodium, 8 g fiber, 15 g protein