2-3 zucchini, sliced thin lengthwise into 1/4" thick slices
1 c. part skim ricotta cheese
4 tsp. grated Parmesan cheese
4 tsp. parsley
1/4 tsp. (or less) pepper
1 c. tomato sauce (no salt added)
1/4 tsp. garlic powder
4 oz. Mozzarella cheese, sliced or shredded

On a non-stick baking sheet bake zucchini at 400 degrees, turning once until lightly browned. In bowl, combine ricotta cheese, Parmesan cheese, parsley and pepper.

Spray shallow 1 1/2 to 2 quart casserole with non-stick cooking spray. Line bottom of casserole with zucchini to cover entire surface. Spread ricotta mixture over zucchini, then add remaining zucchini. Spread tomato sauce over zucchini and sprinkle with garlic powder. Top with Mozzarella. Bake at 375 degrees for 30 minutes. Let stand 10 to 15 minutes before serving.