Three-Cheese Zucchini Parmigiana
Try this Three-Cheese Zucchini Parmigiana recipe, or contribute your own. "Italian" and "Low-fat" are two of the tags cooks chose for Three-Cheese Zucchini Parmigiana.
Yield: 8 Servings Ready in 1 hours
3 people trying soon
Three-Cheese Zucchini Parmigiana Preparation
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 olive-oil spray. Bake for 12-15 mins. Mix ricotta, six remaining egg whites, parsley, and salt. Spread half the spaghetti sauce in a 13x9-inch baking pan. 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 cup crumb mixture and bake for 45 minutes. Let cool for 10 min., cut into sqaures, and serve. Recipe By : Shape
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