Zucchini Ricotta Bake-from Quick Cooking magazine
2 pounds of zucchini
1 carton of part skim ricotta cheese-15 oz
egg substitute equivalent to two eggs (I've also used two eggs)
1/2 cup dry bread crumbs-divided
5 tablespoons grated parmesan cheese divided (I use lowfat)
1/4 tsp dried oregano
1/4 tsp dried basil
1/8 tsp pepper
1 jar -26 oz-spaghetti sauce
1 and 1/2 cups part skim shredded ricotta cheese
Preheat oven to 350 degrees
Cut zucchini lengthwise into 1/4 inch slices. Place in a steamer basket over one inch of boiling water. Cover and steam for five or six minutes until tender. Drain, and pat dry.
In a bowl, combine ricotta, egg substitute, three tablsepoons bread crumbs, three tablespoons parmesan, oregano. basil and pepper. set aside.
Spread a third of the spaghetti sauce in a 13 by 9 inch baking dish coated with nonstick cooking spray. Sprinkle two tablespoons bread crumbs over bottom of pan. cover with half the zucchini, half the ricotta, and half the mozarella. Repeat layers of sauce, zucchini, ricotta mixture and mozarella. Cover with remaining sauce. Combine remaining bread crumbs and parmesan, sprinkle over top.
cover with aluminum foil and bake for 45 minutes
uncover, and bake 15 more minutes.
Let stand 15 minutes before cutting
Nutritional info: Yield 12 servings
One serving equals 201 calories,21 mg cholesterol, 12g protein,9 grams fat, 3 grams fiber
diabetic exchanges-1 starch, 1 meat, 1 fat, 1/2 vegetable