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

Place zucchini on nonstick 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 nonstick 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.