Zucchini Ricotta Bake
"I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama..."
INGREDIENTS
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2 pounds zucchini
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1 carton (15 ounces) reduced-fat ricotta cheese
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1/2 cup egg substitute
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1/2 cup dry bread crumbs, divided
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5 tablespoons grated Parmesan cheese, divided
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1 tablespoon minced fresh parsley
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1/4 teaspoon dried oregano
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1/4 teaspoon dried basil
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1/8 teaspoon pepper
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1 jar (28 ounces) meatless pasta sauce
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1-1/2 cups shredded reduced-fat mozzarella cheese
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