INGREDIENTS
1 small
bay leaf
28 ozs
canned tomatoes
1 large
egg white
2 tbsps
fresh basil
2 cloves
garlic
1/4 tsp
garlic powder
1 tsp
olive oil
1 tsp
oregano
2 tbsps
pecorino romano cheese
1 serving
bell pepper
1 serving
salt
1 serving
salt and pepper
1/3 cup
seasoned bread crumbs
3 media
zucchini