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Zucchini Parmesan

Source of Recipe


Cooking Light magazine






List of Ingredients



• 1 lb. zucchini, cut lengthwise into 1/4-inch-thick slices
  
• 6 cloves garlic, peeled
  
• Olive-oil-flavored cooking spray
  
• 1/2 cup Italian-seasoned bread crumbs
  
• 1/4 cup grated fresh Parmesan cheese
  
• 1 cup 2% reduced-fat milk
  
• 1/2 cup fat-free ricotta cheese
  
• 1/2 tsp black pepper
  
• 1/4 tsp salt
  
• 1/8 tsp ground nutmeg
  
• 1 large egg
  
• 1 cup chopped cherry tomatoes
  
• 1/4 cup chopped fresh basil leaves
  
• 1-1/2 tsp vegetable oil
  






Instructions



1. 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.
   
   
2. Combine the minced garlic, bread crumbs and Parmesan cheese; set aside. Then, combine the milk and next 5 ingredients in another medium bowl, stirring with a whisk. Combine tomatoes, basil and oil in a separate bowl; set aside.
   
   
3. Preheat oven to 400 degrees (F). Spread 1/2 cup of the milk mixture in the bottom of an 11x7-inch baking dish coated with cooking spray.
   
   
4. Arrange zucchini slices over milk mixture to cover the bottom of the dish. Top with 1/3 cup of the bread-crumb mixture and 1/2 cup milk mixture. Repeat layers, ending with the zucchini. Top with tomato mixture, and sprinkle with remaining bread-crumb mixture.
   
   
5. Bake 45 minutes or until browned and bubbly.