Instructions: On nonstick baking sheet bake courgette at 400 degrees F., turning once, until lightly browned. In small bowl combine ricotta cheese, Parmesan cheese, parsley, salt and pepper. Spray shallow 1 quart casserole with nonstick cooking spray; line bottom of casserole with just enough courgette to cover entire surface. Spread ricotta mixture evenly over courgette, then arrange remaining courgette over cheese mixture; spread tomato sauce over courgette and sprinkle with garlic powder. Top with mozzarella cheese and bake at 375 F. until cheese melts, about 30 minutes. Remove from oven and let stand until set, about 5 minutes.

Substitutions: 2 cups diced pared eggplant for the courgette

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