| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
Italian |
Cheese, Low-fat/low, Italian, Vegetables |
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 — |
|
|
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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