1 kg zucchini, sliced
375 ml ricotta cheese
2 egg, slightly beaten
125 ml dry bread crumbs
50 ml parmesan cheese, grated
15 ml fresh parsley, minced
1 ml dried oregano
1 ml dried basil
.5 ml pepper
425 ml spaghetti sauce
375 ml mozzarella cheese, shredded
Steam zucchini for 5 to 6 minutes or until tender. Drain and pat dry.
In a large bowl; combine ricotta, egg, 3 tablespoons (40 ml) bread crumbs, 3 tablespoons (40 ml) parmesan cheese, parsley, oregano, basil and pepper. Set aside.
In bottom of lightly greased baking dish; spread a third of spaghetti sauce. Sprinkle with 2 tablespoons (30 ml) bread crumbs. Cover with half of zuccchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixutre and mozzarella. Top with remaining sauce.
Combine remaining crumbs and parmesan. Sprinkle on top. Cover and bake in preheated 350 F (180 C) oven for 45 minutes. Uncover and bake an additional 15 minutes longer.
Serves 8