4 c. chopped mushrooms
1/2 c. chopped red bell pepper
1/2 c. chopped celery, about 4 ribs
1/4 c. chopped fresh parsley
2/3 c. part skim ricotta cheese
2 eggs
1/4 c. plus 2 tbsp. plain dried bread crumbs
1/4 tsp. basil leaves
1/4 tsp. oregano leaves
Dash salt
1 med. zucchini, about 5 oz, scrubbed & trimmed
Parsley sprigs to garnish

Combine mushrooms, red pepper, celery and chopped parsley in work bowl of food processor; process until almost pureed. Add remaining ingredients except zucchini and garnish; continue to process until well combined. Transfer 1/2 of mixture to a 7 3/8 x 3 5/8 x 2 1/4 inch loaf pan that has been sprayed with nonstick cooking spray.

Place zucchini in center of mixture; top with remaining mixture. Cover with foil. Place loaf pan in larger pan that contains about 1 inch water; bake at 350 degrees, adding more water as needed for 1 1/2 hours or until a knife, when inserted in center, comes out clean. Cool. Unmold, cover and chill for at least 3 hours. Garnish with parsley sprigs.

Each serving is equivalent to: 6 1/4 servings vegetables, 1/3 cup soft cheese, 1 egg and 1 serving bread.