Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dry bread crumbs
   1      cup           grated lowfat parmesan cheese
   1      clove         garlic
   1      teaspoon      basil leaves
     1/2  teaspoon      dried oregano
   3      large         zucchini
   8                    egg whites -- slightly beaten
   3      cups          lowfat ricotta cheese
     1/4  cup           parsley -- minced
     1/2  teaspoon      salt
   2 1/2  cups          lowfat spaghetti sauce
   2      cups          lowfat mozzarella cheese -- shredded

Preparation:

Preheat oven to 375F. Combine first five ingredients in a food processor or blender; blend for 20 seconds. Set aside 2/3 cup of mixture for topping. Dip zucchini in two egg whites; coat with crumb mixture and place and place on two baking sheets prepared with olive-oil spray. Bake for 12-15 minutes. Mix ricotta, six remaining egg whites, parsley, and salt. Spread half the spaghetti sauce in a 13x9-inch baking pan. Layer 1/3 of zucchini, 1/2 the ricotta mixture, and 1/3 of mozzarella. Repeat layers and top it off with remaining zucchini, spaghetti sauce, and mozzarella. Sprinkle reserved 2/3 cup crumb mixture and bake for 45 minutes. Let cool for 10 minutes, cut into squares, and serve.