Layered Italian Zucchini Casserole

• 2 zucchini, trimmed
• 1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
• 1 egg, beaten
• 6 Tbsp. KRAFT Grated Parmesan Cheese, divided
• 1/8 tsp. pepper
• 1 cup CLASSICO FAMILY FAVORITES Traditional Pasta Sauce

1. Heat oven to 400 degrees F.
2. Cut zucchini into 1/8-inch-thick lengthwise slices.
3. Place on baking sheet.
4. Bake 10 min.
5. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
6. Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce.
7. Repeat layers.
8. Top with remaining Parmesan.
9. Bake 18 to 20 min.
10. or until casserole is heated through and top is lightly browned.
11. Let stand 5 min.
12. before serving.

zucchini, cheese, egg, parmesan cheese, pepper, pasta sauce

Taken from www.kraftrecipes.com/recipes/layered-italian-zucchini-casserole-149615.aspx (may not work)