Italian Zucchini Bake

• 2 medium zucchini sliced on a diagonally 1/4 thick
• 1 leek small, finely sliced
• 1 clove garlic minced
• 2/3 cup spaghetti sauce sugar free
• 1/2 cup panko bread crumbs
• 1/4 cup parsley
• 1/4 cup low-fat mozzarella cheese shredded

1. Preheat oven to 350 degrees.
2. Spray a large non-stick skillet with olive oil cooking spray and heat over medium heat. Add leeks and garlic and saute for 3 - 4 minutes to soften. Add zucchini, pushing leeks to the outside of the pan so they don't burn, and cook zucchini another 8 - 10 minutes to brown on each side and cook until crisp tender.
3. Spread 1/3 cup spaghetti sauce on the bottom of a small baking dish. Layer 1/2 of the zucchini and some of the leeks. Spread with remaining spaghetti sauce and leeks.
4. Combine panko, parsley and mozzarella cheese and spread over zucchini.
5. Bake for 20 - 30 minutes until bread crumbs brown and zucchini is tender when pierced with a fork.

zucchini, garlic, spaghetti sauce sugar, bread crumbs, parsley, lowfat mozzarella cheese shredded

Taken from www.yummly.com/recipe/Italian-Zucchini-Bake-1662245 (may not work)