← All recipes

Three-Cheese Zucchini Parmigiana

A home-style Three-Cheese Zucchini Parmigiana made with Dry Bread Crumbs, Garlic, Lowfat Ricotta Cheese, Salt, and Lowfat Spaghetti Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1 clove
• 3 cup
• 1/2 tsp
• 2 1/2 cup
• 2 cup

Method (preview)

1. 1

   Preheat oven to 375F.

2. 2

   Combine first five ingredients in a food processor or blender; blend for 20 seconds.

3. 3

   Set aside 2/3 cup of mixture for topping.

4. 4

   Dip zucchini in two egg whites; coat with crumb mixture and place and place on two baking sheets prepared with olive-oil spray.

5. 5

   Bake for 12-15 mins.

6. 6

   Mix ricotta, six remaining egg whites, parsley, and salt.

7. 7

   Spread half the spaghetti sauce in a 13x9-inch baking pan.

8. 8

   Layer 1/3 of zucchini, 1/2 the ricotta mixture, and 1/3 of mozzarella.

9. 9

   Repeat layers and top it off with remaining zucchini, spaghetti sauce, and mozzarella.

10. 10

    Sprinkle reserved 2/3 cup crumb mixture and bake for 45 minutes. Let cool for 10 min., cut into sqaures, and serve.