Crispy Baked Zucchini Parmesan with Grilled Cheese and Garden Tomato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Zucchini Parmesan with Grilled Cheese and Garden Tomato Soup

YOUR SOLIN GENERATED RECIPE

Crispy Baked Zucchini Parmesan with Grilled Cheese and Garden Tomato Soup

Savor the delightful blend of crispy baked zucchini coated in Parmesan and crunchy panko, paired with a revitalized grilled cheese made with light whole wheat bread and low-fat cheddar. The dish is rounded out by a fresh garden tomato soup enhanced with a dollop of nonfat Greek yogurt, combining classic comfort with a wholesome twist.

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NUTRITION

530kcal
Protein
31.2g
Fat
17.7g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

1 large Egg

1/3 cup Panko Breadcrumbs (30g)

2 tbsp Grated Parmesan Cheese (10g)

Olive Oil Spray

2 slices Whole Wheat Bread

0.5 oz Low-Fat Cheddar Cheese

3/4 cup Garden Tomato Soup

1/4 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into 1/4-inch thick rounds. Beat the egg in a shallow bowl.

  • 3

    Set up a dredging station: dip zucchini slices in the beaten egg, then coat with a mixture of panko breadcrumbs and grated Parmesan cheese. Lightly spray both sides with olive oil spray.

  • 4

    Bake the zucchini slices on the prepared baking sheet for 20-25 minutes, flipping halfway, until golden and crispy.

  • 5

    Meanwhile, prepare the grilled cheese: Heat a non-stick skillet over medium heat. Place one slice of whole wheat bread in the skillet, top with the low-fat cheddar cheese, then cover with the second slice of bread. Grill until light golden, then flip to grill the other side for 2-3 minutes.

  • 6

    For the tomato soup, warm the garden tomato soup in a small pot over medium heat. Stir in the nonfat Greek yogurt just before serving to add creaminess.

  • 7

    Plate a serving by arranging a few crispy baked zucchini slices alongside a piece of grilled cheese and a bowl of warm tomato soup. Enjoy the meld of textures and flavors!

Crispy Baked Zucchini Parmesan with Grilled Cheese and Garden Tomato Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Zucchini Parmesan with Grilled Cheese and Garden Tomato Soup

YOUR SOLIN GENERATED RECIPE

Crispy Baked Zucchini Parmesan with Grilled Cheese and Garden Tomato Soup

Savor the delightful blend of crispy baked zucchini coated in Parmesan and crunchy panko, paired with a revitalized grilled cheese made with light whole wheat bread and low-fat cheddar. The dish is rounded out by a fresh garden tomato soup enhanced with a dollop of nonfat Greek yogurt, combining classic comfort with a wholesome twist.

NUTRITION

530kcal
Protein
31.2g
Fat
17.7g
Carbs
70.9g

SERVINGS

1 serving

INGREDIENTS

1 large Zucchini (196g)

1 large Egg

1/3 cup Panko Breadcrumbs (30g)

2 tbsp Grated Parmesan Cheese (10g)

Olive Oil Spray

2 slices Whole Wheat Bread

0.5 oz Low-Fat Cheddar Cheese

3/4 cup Garden Tomato Soup

1/4 cup Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into 1/4-inch thick rounds. Beat the egg in a shallow bowl.

  • 3

    Set up a dredging station: dip zucchini slices in the beaten egg, then coat with a mixture of panko breadcrumbs and grated Parmesan cheese. Lightly spray both sides with olive oil spray.

  • 4

    Bake the zucchini slices on the prepared baking sheet for 20-25 minutes, flipping halfway, until golden and crispy.

  • 5

    Meanwhile, prepare the grilled cheese: Heat a non-stick skillet over medium heat. Place one slice of whole wheat bread in the skillet, top with the low-fat cheddar cheese, then cover with the second slice of bread. Grill until light golden, then flip to grill the other side for 2-3 minutes.

  • 6

    For the tomato soup, warm the garden tomato soup in a small pot over medium heat. Stir in the nonfat Greek yogurt just before serving to add creaminess.

  • 7

    Plate a serving by arranging a few crispy baked zucchini slices alongside a piece of grilled cheese and a bowl of warm tomato soup. Enjoy the meld of textures and flavors!