Directions:
- Preheat oven to 350 degrees.
- Coat a 13 x 9 inch baking dish with nonstick cooking spray.
- Cut zucchini lengthwise into 1/4 inch slices.
- Place in a basket over 1 inch of boiling water.
- Cover and steam for 5-6 minutes or until just tender.
- Drain; pat dry.
- In a bowl, combine ricotta, egg substitute, 3 Tablespoons bread crumbs, 3 Tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
- Spread a third of the spaghetti sauce in prepared baking dish.
- Sprinkle with 2 Tablespoons bread crumbs.
- Cover with half of the zucchini, ricotta mixture and mozzarella.
- Cover with remaining sauce.
- Combine remainin crumbs and Parmesan; sprinkle over top.
- Cover and bake for 45 minutes.
- Uncover; bake 15 minutes longer.
- Let stand 15 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 183.68 Kcal (769 kJ) | ||
| Calories from fat | 94.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.47g | 16% | |
|---|---|---|---|
| Cholesterol | 39.68mg | 13% | |
| Sodium | 316.73mg | 13% | |
| Potassium | 444.11mg | 9% | |
| Total Carbs | 6.55g | 2% | |
| Sugars | 0.88g | 4% | |
| Dietary Fiber | 0.93g | 4% | |
| Protein | 15.9g | 32% | |
| Vitamin C | 26.3mg | 44% | |
| Iron | 1.2mg | 6% | |
| Calcium | 378.9mg | 38% | |
| Amount Per 100 g | |||
| Calories | 109.94 Kcal (460 kJ) | ||
| Calories from fat | 56.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.27g | 16% | |
|---|---|---|---|
| Cholesterol | 23.75mg | 13% | |
| Sodium | 189.58mg | 13% | |
| Potassium | 265.83mg | 9% | |
| Total Carbs | 3.92g | 2% | |
| Sugars | 0.53g | 4% | |
| Dietary Fiber | 0.56g | 4% | |
| Protein | 9.52g | 32% | |
| Vitamin C | 15.7mg | 44% | |
| Iron | 0.7mg | 6% | |
| Calcium | 226.8mg | 38% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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