Prep Time: 5 minutes
Cooking Time: 40
This vegetarian dish is delicious for all!
1 1/2 cups marinara sauce, already prepared, jar or deli
1/2 cup parmesan cheese, grated
1 cup ricotta cheese, low fat
1 1/2 cups cheese, mozzarella, low moisture and part skim milk, grated
1 egg(s), large
1 teaspoon garlic powder
1 teaspoon oregano, dried leaves
Preheat oven to 375 degrees. In a small bowl, beat the egg. Then, add the ricotta, garlic powder, and oregano and blend well. Slice zucchini lengthwise in thin long strips (about 5 or six slices per zucchini). Coat an 8 by 8 inch baking dish with cooking spray. Place a row of zucchini on the bottom to form the first layer. Use a spoon and place 1/3 of the marinara sauce over the zucchini. Using 1/3 of the ricotta mixture, use a teaspoon to place dollops of ricotta over the marinara and use a rubber spatula to spread it out. Sprinkle 1/3 of the mozzarella and 1/3 of the parmesan over it. Add another layer of zucchini, then marinara, then ricotta, then mozzarella and Parmesan. Add last layer of each, ending with mozzarella and Parmesan. Bake in the oven for approximately 35 minutes until zucchini is soft. Remove from oven and let cool for 10 minutes before serving.
Per Serving: 290 calories, 15 g fat, 8 g saturated fat, 23 g protein, 18 g carbohydrates, 3 g dietary fiber, 680 mg sodium; WW Points Plus value 8