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| 2 | Zucchini (about 8 oz. each), sliced lengthwise into 1/4 inch slices |
| 1/2 Tasse | Part-skim ricotta cheese |
| 2 Teelöffel | Each grated Parmesan cheese and minced fresh parsley |
| 1/8 Teelöffel | Each salt and pepper |
| 1/2 Tasse | tomato sauce |
| 1/8 Teelöffel | garlic powdered |
| 2 x ca. 30 g | Mozzarella sliced |
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On nonstick baking sheet bake zucchini at 400 degrees F., turning once, until lightly browned. In small bowl combine ricotta cheese, Parmesan cheese, parsley, salt and pepper. Spray shallow 1 quart casserole with nonstick cooking spray; line bottom of casserole with just enough zucchini to cover entire surface. Spread ricotta mixture evenly over zucchini, then arrange remaining zucchini over cheese mixture; spread tomato sauce over zucchini and sprinkle with garlic powder. Top with mozzarella cheese and bake at 375 F. until cheese melts, about 30 minutes. Remove from oven and let stand until set, about 5 minutes.
Substitutions: 2 cups diced pared eggplant for the zucchini
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