Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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