| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
2 |
Servings |
INGREDIENTS
| 2 |
|
Zucchini (about 8 oz. each), sliced lengthwise into 1/4 inch slices |
| 1/2 |
c |
Part-skim ricotta cheese |
| 2 |
ts |
Each grated Parmesan cheese and minced fresh parsley |
| 1/8 |
ts |
Each salt and pepper |
| 1/2 |
c |
Tomato sauce |
| 1/8 |
ts |
Garlic powder |
| 2 |
oz |
Mozzarella, sliced |
INSTRUCTIONS
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@DPLUS.NET> on Apr 18, 1997
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”