Three Cheese Zucchini Parmigiana
Serving Size : 8
Ingredients for prepare Three Cheese Zucchini Parmigiana
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | dry bread crumbs |
| 1 | cup | grated lowfat parmesan |
cheese
three cheese zucchini parmigiana |
| 1 | clove | garlic |
| 1 | teaspoon | basil leaves |
| 1/2 | teaspoon | dried oregano |
| 3 | large | zucchini |
| 8 | | egg whites - slightly |
beaten
three cheese zucchini parmigiana |
| 3 | cups | lowfat ricotta cheese |
| 1/4 | cup | parsley - minced |
| 1/2 | teaspoon | salt |
| 2 1/2 | cups | lowfat spaghetti sauce |
| 2 | cups | lowfat mozzarella cheese -- |
recipe Three Cheese Zucchini Parmigiana
Preheat oven to 375F. Combine first five ingredients
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in a food processor or blender; blend for 20 seconds. Set aside
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2/3 cup of mixture for topping. Dip zucchini in two egg whites; coat with crumb mixture and place
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and place on two baking sheets prepared with olive-oil spray. Bake for 12-15 mins. Mix ricotta, six remaining
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egg whites, parsley, and salt. Spread half the spaghetti sauce in a 13x9-inch baking pan. Layer 1/3
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of zucchini, 1/2 the ricotta mixture, and 1/3 of mozzarella. Repeat layers and top it off with
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remaining zucchini, spaghetti sauce, and mozzarella. Sprinkle reserved 2/3 cup crumb mixture and bake for
Three Cheese Zucchini Parmigiana
45 minutes. Let cool for 10 min., cut into sqaures, and serve.
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