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Three-cheese zucchini parmigiana

Yield: 8 Servings

Ingredients:

• 1 c Dry bread crumbs
• 1 c Grated lowfat parmesan Cheese
• 1 Clove garlic
• 1 ts Basil leaves
• 1/2 ts Dried oregano
• 3 lg Zucchini
• 8 Egg whites -- slightly Beaten
• 3 c Lowfat ricotta cheese
• 1/4 c Parsley -- minced
• 1/2 ts Salt
• 2 1/2 c Lowfat spaghetti sauce
• 2 c Lowfat mozzarella cheese --

Instructions:

Shredded Preheat oven to 375F. Combine first five ingredients in a food processor or blender; blend for 20 seconds. Set aside 2/3 cup of mixture for topping. Dip zucchini in two egg whites; coat with crumb mixture and place and place on two baking sheets prepared with olive-oil spray. Bake for 12-15 mins. Mix ricotta six remaining egg whites parsley and salt. Spread half the spaghetti sauce in a 13x9-inch baking pan. Layer 1/3 of zucchini 1/2 the ricotta mixture and 1/3 of mozzarella. Repeat layers and top it off with remaining zucchini spaghetti sauce and mozzarella. Sprinkle reserved 2/3 cup crumb mixture and bake for 45 minutes. Let cool for 10 min. cut into sqaures and serve. Recipe By : Shape

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