Zucchini lasagna (weight watchers)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Zucchini (about 8 oz. each), sliced lengthwise into 1/4 inch slices | |
| ½ | cup | Part-skim ricotta cheese |
| 2 | teaspoons | Each grated Parmesan cheese and minced fresh parsley |
| ⅛ | teaspoon | Each salt and pepper |
| ½ | cup | Tomato sauce |
| ⅛ | teaspoon | Garlic powder |
| 2 | ounces | Mozzarella, sliced |
Directions
On nonstick baking sheet bake zucchini at 400 degrees F., turning once, until lightly browned. In small bowl combine ricotta cheese, Parmesan cheese, parsley, salt and pepper. Spray shallow 1 quart casserole with nonstick cooking spray; line bottom of casserole with just enough zucchini to cover entire surface. Spread ricotta mixture evenly over zucchini, then arrange remaining zucchini over cheese mixture; spread tomato sauce over zucchini and sprinkle with garlic powder. Top with mozzarella cheese and bake at 375 F. until cheese melts, about 30 minutes. Remove from oven and let stand until set, about 5 minutes.
Substitutions: 2 cups diced pared eggplant for the zucchini Posted to EAT-L Digest 17 Apr 97 by Jean Jones <bruja@...> on Apr 18, 1997
Related recipes
- Low fat lasagna
- Low-cal zucchini quiche
- Low-fat baked ziti
- Low-fat lasagna
- Low-fat vegetable lasagna
- Low-fat vegetable lasagne
- Lowfat veggie lasagna
- Slim zucchini pasta^
- Squash lasagna
- Stay slim lasagna
- Vegetable lasagna weight watcher's
- Vegetable lasagna ww
- Zita bake weight watcher's
- Zucchini bake
- Zucchini lasagna
- Zucchini lasagna 2
- Zucchini lasagne
- Zucchini noodles
- Zucchini squash casserole
- Zucchini-carrot lasagne