BAKED CRUNCHY ZUCCHINI

1 very large zucchini-or several smaller, (a friend gave me a few from his garden and one zucchini was about 6 inches in diameter!!), cut into 1/2-inch rounds
1/2 cup egg white substitute
1/2 cup oat bran
1/4 cup wheat bran
2 t cornstarch
2 T grated Parmesan cheese, plus one T (separated)
salt and pepper
cooking spray

In one shallow bowl, pour the egg whites.  In another mix together the brans, cornstarch, 2 tablespoons of the Parmesan and season the “breadcrumbs” with salt and pepper.  Dip both sides of each zucchini round in the egg white and then the crumbs.   Place them on a cookie sheet lined with parchment paper and season them with salt and pepper.  Spray each side of the rounds with cooking spray and sprinkle the last tablespoon of Parmesan on top of them.  Bake for 20-25 minutes at 350, flipping them halfway through.  Serve them hot with a simple marinara sauce, like the one posted below.

MARINARA SAUCE

1 small onion, chopped
4 garlic cloves, thinly sliced
2 T balsamic vinegar
1/4 t Splenda
2 t dried basil
1/2 t red pepper flakes
1/4 t dried oregano
1 T dried parsley
2 T tomato paste
2 cans diced tomatoes or 1 large can of plum tomatoes, chopped

Brown onion in a bit of cooking spray over medium-high heat for 5 minutes, adding the garlic in the last minute.  Stir in vinegar and the rest of the ingredients and bring to a boil.  Reduce heat to medium, and cook, uncovered for about 15 minutes.  Makes 3 cups.