Three-cheese zucchini parmigiana
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Dry bread crumbs |
| 1 | cup | Grated lowfat parmesan |
| Cheese | ||
| 1 | Clove garlic | |
| 1 | teaspoon | Basil leaves |
| ½ | teaspoon | Dried oregano |
| 3 | larges | Zucchini |
| 8 | Egg whites -- slightly | |
| Beaten | ||
| 3 | cups | Lowfat ricotta cheese |
| ¼ | cup | Parsley -- minced |
| ½ | teaspoon | Salt |
| 2½ | cup | Lowfat spaghetti sauce |
| 2 | cups | Lowfat mozzarella cheese -- |
| Shredded | ||
Directions
Preheat oven to 375F. Combine first five ingredients in a food processor or blender; blend for 20 seconds. Set aside ⅔ 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 ⅓ of zucchini, ½ the ricotta mixture, and ⅓ of mozzarella. Repeat layers and top it off with remaining zucchini, spaghetti sauce, and mozzarella. Sprinkle reserved ⅔ 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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