Parmesan Zucchini Casserole

1 pound zucchini (cut into 1 inch lengthwise slices)
6 peeled garlic cloves Olive oil flavored cooking spray
1 cup Italian seasoned breadcrumbs
1 cup grated fresh Parmesan cheese
1 cup 2% reduced fat milk
1 cup fat-free ricotta cheese
1 teaspoon black pepper dash of salt
1/8 teaspoon ground nutmeg
1 large egg
1 cup diced fresh tomato
1 cup chopped fresh basil leaves
1 teaspoons vegetable oil

Preheat broiler. Place zucchini and garlic in a non-stick baking sheet and coat with cooking spray. Broil 5 minutes or until garlic and zucchini are lightly browned. Remove garlic from baking sheet and mince. Set zucchini aside. Combine garlic, breadcrumbs, and Parmesan cheese; set aside. Mix milk, ricotta cheese, pepper, salt, nutmeg and egg in a medium bowl and set aside. Combine tomatoes, basil, and oil in a bowl and set aside. Preheat oven to 400 degrees Fahrenheit. Spread _ cup milk mixture in bottom of an 11 X 7-inch baking dish coated with cooking spray. Arrange zucchini slices covering the bottom of the pan and top with 1/3 cup of the breadcrumb mixture and _ cup of milk mixture. Repeat layers ending with zucchini slices. Top with tomato mixture and sprinkle with remaining breadcrumb mixture. Bake for 45 minutes or until brown and bubbly.

Yield: 6 servings
Nutrition per serving: calories 135, percent calories from fat 31%, carbohydrates 15.4 g., sodium 486 mg., cholesterol 45 mg.