Zucchini parmigiana

This is a authentic italian dish done with eggplant. But as a eggplant hater i always wanted to find variation with a low fat version.

Ingredients:

• Zuchini - 4
• Corn meal 4 tbsp
• Crushed tomatoes - 2 cups
• Italian seasoning - 2 tbsp
• Olive oil - 4 tbsp
• Shredded Mozarella cheese - 2 cups
• Shredded parmesan cheese - 4 tbsp

Directions

1. Place a pan on the stove and add one tbsp of olive oil, one tbsp of Italian seasoning, salt and pepper boil for 45 minutes and set aside
2. Cut the zucchini into lengthwise slices to fit the pan in which you are baking and brush with olive oil and broil in the oven for 15-20 minutes until golden brown
3. Once the zucchinis are broiled they are semisoft and wobbly so carefully dip them both sides with the corn meal and line 1/2 of them in a 9X9 baking pan
4. Now add 1/2 of the prepared tomato sauce on top of the zucchini
5. Sprinkle one cup of shredded mozzarella cheese on top of the sauce and sprinkle with one tbsp of Parmesan cheese again
6. Now line the rest of the broiled zucchini's dipped in corn meal again on top of the cheese, repeat but spreading the tomato sauce, mozzarella cheese and parmesan cheese again
7. Sprinkle a tbsp of italian seasoning on the top
8. Bake in the oven for 350 degrees for about 30 minutes or until cheese turn golden and starts to bubble
9. Serve it with bread or salad

Cornmeal can be replaced by bread crumbs also. You can follow the same recipe for Eggplant parmigiana too. Originally they shallow fry the breaded eggplant in oil but here i recommend brushing with olive oil and broiling for low calorie option