2 lbs zuchinni
1 (15 oz) fat free ricotta cheese
1/2 C egg substitue
1/2 C seasoned dry bread crumbs (divided)
5 TBL grated parmesan cheese (divided)
2 TBL fresh minced parsley
1/4 tsp each dried oregano and basil
1/8 tsp black pepper
28 oz reduced sodium meatless spaghetti sauce (I used Hunts)
1 1/2 C shredded part skim reduced fat mozzarella cheese

Directions

* Cut zuchinni lengthwise into 1/4 slices.
Steam for approx. 5 minutes until slightly tender. Pat dry.
*Combine ricotta, egg, 3 TBL bread crumbs, 3 TBL parmesan cheese, parsley, oregano, basil and pepper.
*Spread a third of the spaghetti sauce on the bottom of a greased 9 X 13 X 2 pan.
Sprinkle with 2 TBL bread crumbs.
cover bottom w/ half of the zuchinni, half of ricoota mixture and 1/2 of mozzarella cheese. Repeat layer again in order of sauce, zuchinni, ricotta mix, mozzarella.
Top with remaining sauce.
*Combine remaining bread crumbs, parmesan cheese and sprinkle over top of casserole.
*Cover and bake 350 for 45 minutes. Uncover and bake 15 minutes more.
*Let rest for 15 minutes before serving.

Nutritional Facts

SERVING SIZE 12
Per serving:
Carbs: 11.4 gr.
Calories: 119
Fat: 7.25 gr

Serving Size

10