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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|Serving Size: 1 Serving (431g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 242 (51%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 476
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