On nonstick baking sheet bake zucchini at 400 degrees F., turning once, until lightly browned. In small bowl combine ricotta cheese, Parmesan cheese, parsley, salt and pepper. Spray shallow 1 quart casserole with nonstick cooking spray; line bottom of casserole with just enough zucchini to cover entire surface. Spread ricotta mixture evenly over zucchini, then arrange remaining zucchini over cheese mixture; spread tomato sauce over zucchini and sprinkle with garlic powder. Top with mozzarella cheese and bake at 375 F. until cheese melts, about 30 minutes. Remove from oven and let stand until set, about 5 minutes. Substitutions: 2 cups diced pared eggplant for the zucchini Posted to EAT-L Digest 17 Apr 97 by Jean Jones
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|Serving Size: 1 Serving (716g)|
|Recipe Makes: 2|
|Calories from Fat: 96 (33%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 37.7mg||12 %|
|Sodium 2672mg||92 %|
|Potassium 2036mg||54 %|
|Total Carbohydrate 33.7g||10 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 25.1g|
|Protein 22.1g||32 %|
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Calories per serving: 294
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