Three-Cheese Zucchini Parmigiana

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3 lg Zucchini
3 c Lowfat ricotta cheese
1/4 c Parsley -- minced
1 ts Basil leaves
1 Garlic
2 1/2 c Lowfat spaghetti sauce
1 c Dry bread crumbs
1 c Grated lowfat parmesan
1/2 ts Salt
1/2 ts Dried Oregano
2 c Lowfat mozzarella cheese --
8 Egg whites -- slightly

Original recipe makes 8 Servings



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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