Grilled Zucchini Parmesan

2-3 Zucchini, cut into 3/4 inch slices
salt and pepper
garlic powder
olive oil
8 ounces ricotta cheese
6 ounces shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg, beaten
1/2 cup chopped fresh basil
4 cups pasta sauce
handful of seasoned bread crumbs

Mix together olive oil and garlic powder and brush on zucchini strips. Salt and pepper both sides. Grill on med heat until they are nice and tender, a few minutes on both sides.

Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup Parmesan cheese. Mix in egg and basil.

In a 9x13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of zucchini slices on top of the sauce. Top the zucchini with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with bread crumbs and remaining Parmesan cheese.

Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.