4 cups zucchini - sliced lengthwise
1 ¼ cups ricotta cheese
6 ounces mozzarella cheese
1 ounce of Parmesan cheese
1 8-ounce can of tomato sauce
1/8 teaspoon of garlic powder
½ teaspoon basil
1 teaspoon of oregano
Steam zucchini over boiling water until tender-crisp, about 5 minutes and drain.
In a medium bowl combine ricotta, mozzarella, and Parmesan cheese; reserving 1 Tablespoon of the Parmesan cheese for the topping.
In small bowl combine tomato sauce, garlic powder, basil and oregano.
Place a small amount of the sauce in an 8 x 8-inch baking dish that has been sprayed with vegetable spray. top with a layer of zucchini, then dot with a layer of cheese. Add a layer of sauce, then more zucchini, and remaining cheese. Top with remaining zucchini, then remaining sauce. Press mixture down gently with the back of a spoon. Sprinkle with remaining Parmesan cheese.
Bake 30 minutes at 350º. Let stand 10 minutes before serving.