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12 Servings
Total Time: 1hr
Shared By Linda A Christiansen

Zucchini Ricotta Bake

Ingredients

  • 2 pounds zucchini
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/2 cup egg substitute
  • 1/2 cup dry bread crumbs, divided
  • 5 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1 jar (28 ounces) meatless pasta sauce
  • 1-1/2 cups shredded reduced-fat mozzarella cheese

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