1 cup dry bread crumbs
1 cup grated lowfat parmesan cheese
1 clove garlic
1 tsp. basil leaves
1/2 tsp. dried oregano
3 large zucchini
4 egg whites, slightly beaten
3 cups lowfat ricotta cheese
1/4 cup parsley, minced
1/2 tsp salt
2 1/2 cups lowfat spaghetti sauce
2 cups 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 one egg white; coat with crumb mixture and place and place on two
baking sheets prepared with olive-oil spray. Bake for 12-15 mins. Mix ricotta,
three remaining egg whites, parsley, and salt. Spread half the spaghetti sauce
in a 13x9-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 min., cut into squares, and serve.