Ingredients:
2 lbs zucchini
15 ounces light ricotta cheese
1/2 cup fat free egg substitute
1/2 cup dry breadcrumbs, divided
5 tablespoons grated parmesan cheese, divided
1 tablespoon minced parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon black pepper
1 (26 ounce) jars low sodium spaghetti sauce
1 1/2 cups shredded part skim reduced-fat mozzarella cheese
Directions:
Preheat oven to 350 degrees.
Coat a 13 x 9 inch baking dish with nonstick cooking spray.
Cut zucchini lengthwise into 1/4 inch slices.
Place in a basket over 1 inch of boiling water.
Cover and steam for 5-6 minutes or until just tender.
Drain; pat dry.
In a bowl, combine ricotta, egg substitute, 3 Tablespoons bread crumbs, 3 Tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
Spread a third of the spaghetti sauce in prepared baking dish.
Sprinkle with 2 Tablespoons bread crumbs.
cover with half of the zucchini, ricotta mixture and mozzarella.
Cover with remaining sauce.
Combine remainin crumbs and Parmesan; sprinkle over top.
cover and bake for 45 minutes.
Uncover; bake 15 minutes longer.
Let stand 15 minutes before cutting.
Servings: 12
Time preparation: 20 min.
Time total: 45 min.