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Three Cheese Zucchini Parmigiana

1 cup dry bread crumbs
1 cup grated low fat Parmesan cheese
1 clove garlic
1 teaspoon basil leaves
1/2 teaspoon dried oregano
3 large zucchini
8 egg whites, slightly beaten
3 cups lowfat ricotta cheese
1/4 cup fresh parsley, minced
1/2 teaspoon salt
2 1/2 cups lowfat spaghetti sauce
2 cup lowfat mozzarella cheese, shredded

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 to 15 minutes. Mix ricotta, six remaining egg whites, parsley and salt. Spread half the spaghetti sauce in a 13 x 9 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 minutes., cut into squares and serve.

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