4 c. zucchini, unpeeled, sliced 1/8 inch thick
1 1/4 c. part skim ricotta cheese
6 oz. part skim Mozzarella cheese, shredded
1 oz. grated Parmesan cheese
1 (8 oz.) can tomato sauce
1/8 tsp garlic powder
1 tsp. dried oregano
1/2 tsp. dried basil

Preheat oven to 350 degrees. Steam zucchini over boiling water until tender crisp; about 5 minutes. Drain. In a medium bowl, combine ricotta, Mozzarella and Parmesan cheese reserving 1 tablespoon of the Parmesan cheese for topping. In a small bowl, combine tomato sauce, garlic powder, oregano and basil. Place a small amount of sauce in an 8 inch square baking pan that has been sprayed with a nonstick cooking 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. Press mixture down gently with back of spoon. Sprinkle with remaining Parmesan cheese. Bake 30 minutes. Let stand 10 minutes before serving.