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1 C dry bread crumbs 1 C grated lowfat Parmesan 1 clove garlic 1 tsp basil 1/2 tsp dried oregano 3 Lg. zucchini 8 egg whites,slightly beaten 3 C lowfat ricotta cheese 1/4 C parsley 1/2 tsp salt 2 1/2 spaghetti sauce 2 C shredded lowfat Mozzarella Preheat oven to 350. Combine dry ingredients except for parsley. Set aside 2/3 C for topping. Dip zucchini in 2 egg whites; coat with crumb mixture and place on 2 baking sheets prepared with olive oil spray. Bake 12-15 minutes. While this is baking, mix ricotta, the remaining egg whites, parsley and salt. 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 C crumb mixture and bake 45 minutes. Let cool 10 minutes, cut and serve. This serves 8. |
