Zucchini Lasagna

A great way to use the summers bounty of zucchini.......... healthy and lower calorie and carbs than the usual. The zucchini slices are the lasagna noodles! Try it, you'll like it!

• Ready In: 50 mins
• Serves: 6

Ingredients

• 4 -6  zucchini, ends trimmed, cut lengthwise 1/4 " thick
• 1⁄3 cup flour
• 3  eggs, slightly beaten
• 1 1⁄2 cups  seasoned bread crumbs
• 15  ounces part-skim ricotta cheese
• 1⁄2 cup parmesan cheese, freshly shredded
• 1⁄4 cup fresh parsley, chopped
• 1  quart  spaghetti sauce
• 1  lb part-skim mozzarella cheese, shredded

Directions

1. Cover zucchini lightly with flour, then dip in eggs, then in seasoned bread crumbs.
2. Mix riccota cheese, parmesan cheese and left over egg (or 1 egg) and fresh parsley together.
3. Pour 1 cup spaghetti sauce in bottom of glass baking dish (11 3/4" x 7 1/2").
4. Top with a layer of zucchini, then a layer of cheese mixture and 1/3 of mozarella cheese.
5. Repeat 2 times.
6. Bake at 375* for 35 TO 40 minutes.
7. Add a dinner roll and salad and you have a very nice meal.
8. ENJOY!