Whole Wheat Pasta and Zucchini Bake

• 1 large zucchini
• 1 lb whole wheat rotini
• 2 cups mozzarella cheese, shredded
• 2 cups Italian cheese blend, shredded
• 1 cup pecorino romano cheese, grated
• 12 cup extra virgin olive oil
• 2 egg whites
• 2 cups Italian seasoned breadcrumbs
• 16 ounces pasta sauce (I use sweet tomato basil)

1. Slice Zucchini into 1/2 inch thick circles.
2. Heat Olive OIl in a skillet
3. Gently beat Egg Whites, and take Zucchini slices and coat both sides of them.
4. Dip Zucchini slices in Italian Bread Crumbs, and then place in heated oil.
5. Let both sides turn GOLDEN brown.
6. If you want, you can place cooked Zucchini on a paper towl to soak up extra oil.
7. Cook Rotini according to package, and let drain.
8. Mix the three cheeses together.
9. In a greased 6x6 bakinf dish place a layer of Zucchini slices, then layer 1/3 cup of pasta sauce, and layer some of the cheese.
10. Place your drained Rotini on top of the zuccini, sauce, and cheese layer, and another 1/3 cup of pasta sauce, then add more cheese.
11. Place the rest of the Zucchini, pasta sauce, and cheese.
12. Cover with Tin Foil.
13. Bake in oven at 350 degrees for 25 minutes.
14. Remove Tin Foil and let bake for another 5 minutes or until the cheese turns golden.

zucchini, whole wheat rotini, mozzarella cheese, italian cheese blend, pecorino romano cheese, extra virgin olive oil, egg whites, italian seasoned breadcrumbs, pasta sauce

Taken from www.food.com/recipe/whole-wheat-pasta-and-zucchini-bake-321745 (may not work)