Side Pannel
Three-Cheese Zucchini Parmigiana
Three-Cheese Zucchini Parmigiana
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Vegetables, Cheese
Ingredients List
- 1 c Dry bread crumbs
- 1 c Grated lowfat parmesan
- Cheese
- 1 Clove 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
Directions
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 two egg whites; coat with crumb mixture and place and place
on two baking sheets prepared with olive-oil spray. Bake for 12-15 mins.
Mix ricotta, six 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
sqaures, and serve.
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 12-15 mins.
Mix ricotta, six 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
sqaures, and serve.
Tweet