*  Exported from  MasterCook  *  
    
                       Three Cheese Zucchini Parmigiana  
    
  Recipe By     : Shape Magazine  
  Serving Size  : 8    Preparation Time :0:00  
  Categories    : Cheese                           Italian  
    
    Amount  Measure       Ingredient -- Preparation Method  
  --------  ------------  --------------------------------  
     1       c            Dry bread crumbs  
     1       c            Lowfat parmesan cheese -- grated  
     1       cl           Garlic  
     1       ts           Basil leaves  
       1/2   ts           Dried oregano  
     3       lg           Zucchini  
     8                    Egg whites -- slightly beaten  
     3       c            Lowfat ricotta cheese  
       1/4   c            Parsley -- minced  
       1/2   ts           Salt  
     2 1/2   c            Lowfat spaghetti sauce  
     2       c            Lowfat mozzarella cheese --  
                          - shredded  
    
    Preheat oven to 375?F. Combine first 5 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,  
    6 remaining egg whites, parsley, and salt. Spread half the  
    spaghetti sauce in a 13x9" baking pan. Layer 1/3rd of zucchini,  
    half of the ricotta mixture, and 1/3rd 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 sqaures, and serve.  
    
    
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