Herb Zucchini Bake

This can be served as a side dish or a light entree. When I make it, it's our entire meal. It may not sound very filling, but it is! The kids really like this one!

Herb Zucchini Bake
2/3 c. soft white wheat (pastry flour)
1 tbsp. Italian seasoning
1 tspn. garlic powder
salt and pepper to taste
1 egg white (I use the whole egg - who has time to separate eggs?)
1 tbsp. water3 medium zucchini, sliced
3/4 inch thick (I always do 4 zucchini to feed all 5 of us)
1 small onion, chopped
1 can tomato sauce (15 oz.)
2 tspn. olive oil
2 tbsp. grated parmesan cheese
1/2 c. shredded mozzarella cheese

1. Preheat oven to 375F.
2. Lightly coat 8 inch square baking dish with olive oil.
3. Combine freshly ground wheat, Italian seasoning, garlic powder, salt and pepper; mix well. In shallow dish, lightly beat egg and water. Coat zucchini with freshly ground wheat mixture; shake off excess. Dip into egg mixture, then coat again with wheat mixture. Place zucchini in prepared dish; sprinkle with onion. Spoon combined tomato sauce and olive oil over vegetables. Sprinkle with parmesan cheese. Bake about 30 minutes or until zucchini is crisp tender; top with mozzarella cheese. Serve warm.

We've tried it with and without the tomato sauce on top. The first time I made it, it seemed like the tomato sauce would be too much. So we just had it on the side to dip the zucchini in. But it is so much better with the tomato sauce baked on.