2 medium (5 to 6 oz. each) zucchini, sliced lengthwise into 1/4 inch thick
slices
1 1/3 c. part-skim Ricotta cheese
1/2 c. spinach, cooked, drained, and chopped
1 tbsp. fresh parsley, minced
2 tsp. Parmesan cheese, grated
1 tsp. salt
Dash of pepper
1 c. cauliflower, cooked and pureed
1 c. mushrooms, sliced
4 oz. part-skim Mozzarella cheese, sliced
1/2 c. canned plum tomatoes, crushed
1/2 tsp. garlic powder

Place zucchini on non-stick baking sheet. Bake at 400 degrees, turning once, until lightly browned, about 20 minutes. In small bowl, combine Ricotta, spinach, parsley, Parmesan cheese, salt, and pepper. Set aside. Spray a shallow 1 1/2 quart casserole with non-stick cooking spray; line bottom with zucchini, covering entire surface. Add Ricotta mixture and spread evenly. Layer cauliflower, mushrooms, Mozzarella cheese, and tomatoes over Ricotta mixture; sprinkle with garlic powder. Bake at 375 degrees until cheese melts, about 40 minutes. Remove and let set before cutting. Serves four.