INGREDIENTS
•
1 pound (~2 large )zucchini sliced lengthwise
•
1 egg + 1 egg white beaten together
•
1 cup regular bread crumbs, plain
•
1 teaspoon garlic powder
•
Salt and pepper, to taste
•
Olive oil cooking spray
•
1 (28 oz) jar pasta sauce, I used Classico Tomato Basil or your favorite
•
1 (15 oz) container fat-free ricotta cheese
•
3/4 cup reduced-fat mozzarella cheese, shredded
•
2 tablespoons Parmesan cheese, grated