4 large eggs
3 Tbsp water
2 large Portabella mushroom caps
2 medium zucchini squash, sliced thin
1 Tbsp olive oil
1 15oz. can of tomato sauce
16 oz. part-skim ricotta cheese
8 oz. part-skim mozzarella, shredded
4 oz. shredded Parmesan
1/2 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano
1/2 tsp parsley, divided
- Preheat oven to 350.
- Heat a nonstick grill pan or saute pan over medium heat.
- Brush mushroom caps with olive oil.
- Place in the hot pan to grill.
- Slice zucchini thinly on the diagonal. Add to grill pan, brush with oil.
- Cook until both are browned. Remove from heat. Salt and pepper to taste.
- When cool, slice Portabella thinly.
- In another saute pan, heat over medium low heat.
- Beat 3 of the eggs with 3 tbsp water. Spray hot pan with cooking spray.
- Spoon about 1/4 of the egg mixture to the pan, swirl pan around to coat bottom.
- Cook until egg crepe looks dry on top. Remove from pan. Repeat with remaining egg. You should get 4 or 5 crepes depending on how much you use for each crepe.
- In a bowl, combine ricotta, remaining egg, 1/4 tsp parsley, 2 oz. Parmesan cheese, and a dash of salt until well mixed.
- In a rectangle pan or casserole dish, ladle some of the tomato sauce into the bottom of the pan.
- Lay 2 egg crepes on the bottom of pan. Cover with sliced Portabella mushrooms.
- Top with ricotta mixture, smooth cheese over mushrooms with a spoon.
- Ladle more tomato sauce over ricotta layer. Cover with 1/2 mozzarella cheese.
- Top cheese with sliced zucchini. Sprinkle zucchini layer with garlic powder, basil, and oregano.
- Cover with remaining egg crepes. Ladle remaining tomato sauce over crepes.
- Sprinkle with remaining mozzarella and Parmesan. Sprinkle with 1/4 tsp parsley.
- Bake at 350 for 30-45 minutes or until bubbly and cheese is browned.
Number of Servings: 6