* Exported from MasterCook *

Three Cheese Zucchini Parmigiana

Recipe By : Shape Magazine
Serving Size : 8 Preparation Time :0:00
Categories : Cheese Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c Dry bread crumbs
1 c Lowfat parmesan cheese -- grated
1 cl 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

Preheat oven to 375?F. Combine first 5 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 to 15 minutes. Mix ricotta,
6 remaining egg whites, parsley, and salt. Spread half the
spaghetti sauce in a 13x9" baking pan. Layer 1/3rd of zucchini,
half of the ricotta mixture, and 1/3rd 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 minutes, cut into sqaures, and serve.


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