Zucchini Parmesan
Source of Recipe
billk54
List of Ingredients
1 pound zucchini, cut lengthwise into 1/4-inch-thick slices
6 garlic cloves, peeled
Olive oil-flavored cooking spray
1/2 cup Italian-seasoned bread crumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 cup 2% reduced-fat milk
1/2 cup fat-free ricotta cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 large egg
1 cup chopped cherry tomatoes
1/4 cup chopped fresh basil leaves
1 1/2 teaspoons vegetable oil
Recipe
Preheat broiler. Lightly coat zucchini and garlic with cooking spray; place
on a baking sheet coated with cooking spray. Broil 5 minutes or until garlic
and zucchini are lightly browned. Remove garlic from baking sheet; mince.
Set zucchini aside. Combine the garlic, breadcrumbs, and parmesan cheese;
set aside. Combine milk and next 5 ingredients (milk through egg) in a
medium bowl, stirring with a whisk. Combine tomatoes, basil and oil in a
bowl; set aside.
Preheat oven to 400 degrees F.
Spread 1/2 cup milk mixture in bottom of an 11x7-inch baking dish coated
with cooking spray. Arrange zucchini slices over milk mixture to cover the
bottom of the dish, and top with 1/3 cup breadcrumb mixture and 1/2 cup milk
mixture. Repeat layers, ending with the zucchini. Top with the tomato
mixture, and sprinkle with the remaining breadcrumb mixture. Bake at 400
degrees F for 45 minutes or until bubbly and brown. 6 servings.
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