Three-cheese zucchini parmigiana
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Three-cheese zucchini parmigiana
  Zucchini    Cheese    Italian    Vegetables  
Last updated 6/12/2012 1:26:43 AM. Recipe ID 61275. Report a problem with this recipe.
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      Title: Three-cheese zucchini parmigiana
 Categories: Cheese, Low-fat/low, Italian, Vegetables
      Yield: 8 Servings
 
      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
 
  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.
  
  




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Recipe ID 61275 (Apr 03, 2005)

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