1 c  Dry bread crumbs
1 c  Grated lowfat parmesan
Cheese
1    Clove garlic
1 ts Basil leaves
1/2 ts Dried oregano
3 lg Zucchini
8    Egg whites -- slightly
Beaten
3 c  Lowfat ricotta cheese
1/4 c  Parsley -- minced
1/2 ts Salt
2 1/2 c  Lowfat spaghetti sauce
2 c  Lowfat mozzarella cheese --
Shredded

Preheat oven to 375F. Combine first five ingredients in a food processor
or blender; blend for 20 seconds. Set aside 2/3 cup of mixture for topping.
Dip zucchini in two egg whites; coat with crumb mixture and place and place
on two baking sheets prepared with olive-oil spray. Bake for 12-15 mins.
Mix ricotta, six remaining egg whites, parsley, and salt. Spread half the
spaghetti sauce in a 13×9-inch baking pan. Layer 1/3 of zucchini, 1/2 the
ricotta mixture, and 1/3 of mozzarella. Repeat layers and top it off with
remaining zucchini, spaghetti sauce, and mozzarella. Sprinkle reserved 2/3
cup crumb mixture and bake for 45 minutes. Let cool for 10 min., cut into
sqaures, and serve.

Shape