Recipe - Zucchini Lasagna (Weight Watchers)

2 Zucchini (about 8 oz. each),
cut or sliced up lengthwise into 1/4
inch slices
One half cup Partskim ricotta cheese
2 teaspoon Each grated Parmesan cheese
and minced fresh parsley
1/8 teaspoon Each salt and pepper
One half cup Tomato sauce
1/8 teaspoon Garlic powder
2 ounce Mozzarella, cut or sliced up

On nonstick baking sheet bake zucchini at 400 degrees F., turning once,
until lightly browned. In small bowl combine ricotta cheese, Parmesan
cheese, parsley, salt and pepper. Spray shallow 1 quart casserole with
nonstick cooking spray; line bottom of casserole with just enough zucchini
to cover entire surface. Spread ricotta mixture evenly over zucchini, then
arrange remaining zucchini over cheese mixture; spread tomato sauce over
zucchini and sprinkle with garlic powder. Top with mozzarella cheese and
bake at 375 F. until cheese melts, about 30 minutes. Remove from oven and
let stand until set, about 5 minutes.

Substitutions: 2 cups minced pared eggplant for the zucchini Posted to EATL
Digest 17 Apr 97 by Jean Jones bruja@DPLUS.NET on Apr 18, 1997