olive oil cooking spray
4 zucchini, trimmed and sliced lengthwise 1/2" thick
1-1/2 tsp Italian herb mixture, divided
1 15-oz container part-skim ricotta cheese
1 egg, beaten (or 1/4 c. eggbeaters)
6 tbl grated Parmesan cheese, divided
1/2 tsp garlic powder
1/2 tsp salt
8 oz shredded mozzarella cheese
1 jar 5-cheese spaghetti sauce
Preheat the oven to 400F. Spray 2 baking sheets with olive oil cooking spray. Lay the zucchini slices on the baking sheets in a single layer, spray with olive oil cooking spray, and sprinkle with 1/4 tsp Italian herb mixture. Bake 5-7 min. or until lightly browned on the bottom. Flip zucchini over, spray with olive oil cooking spray, and sprinkle with 1/4 tsp Italian herbs, and bake another 5-7 min. Remove from oven.
Reduce oven heat to 350F.
Mix the ricotta, 1 tsp Italian herbs, egg, garlic powder, salt, and 3 tbl Parmesan cheese in a medium bowl.
Spray a 9x13 baking dish with cooking spray. Pour enough spaghetti sauce in the dish to thinly cover the bottom. Put in a layer of zucchini. Spread half of the ricotta mixture over the zucchini. Sprinkle with half the mozzarella. Cover with half of the remaining spaghetti sauce. Put the rest of the zucchini, ricotta, mozzrella, and spaghetti sauce in. Sprinkle with the remaining 3 tbl Parmesan cheese.
Bake 45 min. or until bubbly.