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Suggest a better descriptionPreheat 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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Serving Size: 1 Serving (431g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 476 | ||
Calories from Fat: 242 (51%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.9g | 36 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 821.7mg | 253 % | |
Sodium 499.5mg | 17 % | |
Potassium 766.8mg | 20 % | |
Total Carbohydrate 21.8g | 6 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 19.3g | ||
Protein 37.6g | 54 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 476
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