Whole Wheat Pasta and Zucchini Bake

• 1 (12 ounce) jaryour favorite pasta sauce
• 1 12 cups of kraft shredded mozzarella cheese
• 1 12 cups kraft shredded Italian cheese blend
• 12 cup parmesan cheese
• 12 cup pecorino romano cheese
• 1 lb of your favorite whole wheat pasta (we prefer rotini)
• 1 zucchini (Sliced into 1/2 inch rounds)
• 2 cups Italian seasoned breadcrumbs
• 1 tablespoon italian seasoning
• 1 teaspoon garlic powder
• 2 egg whites (Lightly Beaten)
• 13 cup extra virgin olive oil

1. Heat Olive Oil in a skillet on medium heat.
2. Mix Bread Crumbs, Italian Seasoning, and Garlic Powder together in a dish.
3. Take Zucchini and dip into Egg Whites, coating both sides, then into Bread Crumb Mixture.
4. Place Coated Zucchini in skillet, and let brown on both sides.
5. When Zucchini is done place on Paper Towels to soak up extra oil.
6. Cook pasta per directions on box.
7. Mix the four cheeses together in a seperate bowl.
8. In a greased 6x6 baking dish place a layer of zucchini slices, pour 1/3 cup of the pasta sauce over slices evenly and coat with a handful of the cheese blend.
9. Then place drained pasta on top, and add another 1/3 cup of pasta sauce, and another handful of cheese.
10. You will then place the remaining Zucchini, sauce, and cheese as the top (and final) layer.
11. Cover with Tin foil, and bake at 350 degrees for 35-45 minutes.

pasta sauce, mozzarella cheese, italian cheese, parmesan cheese, pecorino romano cheese, whole wheat pasta, zucchini, italian seasoned breadcrumbs, italian seasoning, garlic, egg whites, extra virgin olive oil

Taken from www.food.com/recipe/whole-wheat-pasta-and-zucchini-bake-321797 (may not work)