Light Zucchini Parmesan
- 1 large zucchini
- 4 tomatoes
- 2/3 c. low fat ricotta
- 1/4 c. 2% Greek yogurt
- 1 egg, yolk and white separated
- basil leaves
- 4 Tbsp. of grated Parmesan
- extra virgin olive oil
Preheat the oven to 350°F. Wash and slice tomatoes and place on a baking sheet covered with parchment paper. Salt tomatoes and drizzle with extra virgin olive oil. Bake for 30 minutes.
While tomatoes are in the oven, wash the zucchini and remove the ends. Slice them thinly using a mandoline. Put zucchini slices in a colander and add salt and pepper. Let them rest for 15 minutes.
In a medium bowl mix the ricotta with the egg yolk. In a separate bowl, beat the egg white until stiff and add fold into the ricotta mixture. Gently fold in the yogurt.
Grease a small casserole dish. Alternate layers of vegetables, basil and cheese starting with zucchini slices, then tomato slices, basil leaves and a layer of ricotta mixture and some grated Parmesan. Repeat layers until you run out of ingredients and finish with grated Parmesan.
Bake for 30 minutes and let cool before serving. This is great served chilled the next day for a light lunch!
This recipe was printed from the Everyday Foodie blog. ©2014 Karen McCullough.