LAYERED ITALIAN ZUCCHINI CASSEROLE

Layered Italian Zucchini Casserole image

Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.

Provided by My Food and Family

Categories Dairy

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 6

Ingredients

2 zucchini, trimmed
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 egg, beaten
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/8 tsp. pepper
1 cup CLASSICO Tomato and Basil Pasta Sauce

Steps:

Heat oven to 400ºF.
Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g