Baked and Herbed Zucchini and Ricotta

• 2 pounds zucchini
• 15 ounces ricotta cheese low-fat
• 2 large eggs
• 1/2 cup bread crumbs dry and divided
• 4 tablespoons parmesan, parmigiano-reggiano cheese, grated divided
• 1 1/2 tablespoons parsley leaves freshly minced
• 1/4 teaspoon oregano dried
• 1/2 teaspoon basil dried
• 1 x black pepper to taste
• 28 ounces spaghetti sauce without meat and low salt
• 6 ounces mozzarella cheese shredded and low fat, about 1 1/2 cups

1. Preheat oven to 350F (180C).
2. Slice zucchini lengthwise into 1/4 inch thin.
3. Place in a basket over 1 in.
4. of boiling water or put into a steamer with water.
5. Cover and steam for about 5 minutes or until zucchini slices are just tender.
6. Drain and pat dry with a papper towel.
7. In a large bowl, mx together ricotta, eggs, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper, then set aside.
8. Spread a third of the spaghetti sauce in a 13-inch by 9-inch baking dish coated with cooking spray.
9. Sprinkle 2 tablespoons bread crumbs over.
10. Cover with half of the zucchini, ricotta mixture and mozzarella.
11. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella.
12. Cover with remaining sauce.
13. Mix remaining crumbs and Parmesan, sprinkle over top.
14. Cover and bake for 45 minutes.
15. Uncover and bake for another 15 minutes longer.
16. Allow to cool for 15 minutes.
17. Cut and serve warm.

zucchini, ricotta cheese, eggs, bread crumbs, parmesan, parsley, oregano dried, basil, black pepper, spaghetti sauce, mozzarella cheese

Taken from recipeland.com/recipe/v/baked-herbed-zucchini-ricotta-52011 (may not work)