| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Eggs | Italian | Cheese, Italian, Low-fat/low, Vegetables | 8 | Servings |
INGREDIENTS
| 1 | c | Dry bread crumbs |
| 1 | c | Grated lowfat parmesan |
| Cheese | ||
| 1 | Clove garlic | |
| 1 | t | Basil leaves |
| 1/2 | t | Dried oregano |
| 3 | Zucchini | |
| 8 | Egg whites, slightly | |
| Beaten | ||
| 3 | c | Lowfat ricotta cheese |
| 1/4 | c | Parsley, minced |
| 1/2 | t | Salt |
| 2 1/2 | c | Lowfat spaghetti sauce |
| 2 | c | Lowfat mozzarella cheese |
| Shredded |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 185
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 18.7mg
Sodium: 635.7mg
Potassium: 441.3mg
Carbohydrates: 15g
Fiber: 2g
Sugar: 4.3g
Protein: 15.2g