Zucchini Ricotta Bake

Directions

• Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam for 5-6 minutes or until just tender. Drain; pat dry.
• In a large 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 a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce.
• Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake at 350° for 45 minutes. Uncover; bake 15 minutes longer. Let stand 15 minutes before cutting.