Recipe - Three-Cheese Zucchini Parmigiana

1 cup Dry bread crumbs
1 cup Grated lowfat parmesan
Cheese
1 Clove garlic
1 teaspoon Basil leaves
One half teaspoon Dried oregano
3 lg Zucchini
8 Egg whites slightly
Beaten
3 cup Lowfat ricotta cheese
One fourth cup Parsley minced
One half teaspoon Salt
2 One half cup Lowfat spaghetti sauce
2 cup Lowfat mozzarella cheese
Shredded

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 oliveoil spray. Bake for 1215 mins.
Mix ricotta, six remaining egg whites, parsley, and salt. Spread half the
spaghetti sauce in a 13x9inch baking pan. Layer 1/3 of zucchini, One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini