Three-cheese Zucchini Parmigiana Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
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,
8: Egg whites, slightly
Beaten,
3 cup: Lowfat ricotta cheese,
1/4 cup: Parsley, minced
1/2 tsp: Salt,
2 1/2 cup: Lowfat spaghetti sauce,
2 cup: 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.
Recipe By : Shape
Source from luhu.jp
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.
Recipe By : Shape
Source from luhu.jp