Three-Cheese Zucchini Parmigiana

Recipe Ingredients

1 cup	146g / 5.1oz	Dry bread crumbs
1 cup	237ml	Grated lowfat parmesan
		Cheese
1		Garlic
1 teaspoon	5ml	Basil leaves
1/2 teaspoon	2.5ml	Dried oregano
3 teaspoons	15ml	Zucchini (large)
8		Egg whites - slightly
		Beaten
3 cups	438g / 15oz	Lowfat ricotta cheese
1/4 cup	23g / 0.8oz	Parsley - minced
1/2 teaspoon	2.5ml	Salt
2 1/2 cups	592ml	Lowfat spaghetti sauce
2 cups	292g / 10oz	Lowfat mozzarella cheese --
		Shredded

Recipe 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

Source:
Michele Urvater

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