This is from the Cooking Light website. I prepared it last night and it was great using fresh veggies from the garden. 6 servings are 3 pts. each which is good for a side dish, but I had two servings as an entree for 6 pts. along with a salad.

Zucchini Parmesan

1 pound zucchini, cut lengthwise into 1/4-inch-thick slices
6 garlic cloves, peeled
Olive oil-flavored cooking spray
1/2 cup Italian-seasoned breadcrumbs
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 cup 2% reduced-fat milk
1/2 cup fat-free ricotta cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 large egg
1 cup chopped cherry tomatoes
1/4 cup chopped fresh basil leaves
1 1/2 teaspoons vegetable oil

Estimated Total Time: 1 hour, 10 minutes

Preheat broiler. Lightly coat zucchini and garlic with cooking spray; place on a baking sheet coated with cooking spray. Broil 5 minutes or until garlic and zucchini are lightly browned. Remove garlic from baking sheet; mince. Set zucchini aside. Combine the garlic, breadcrumbs, and Parmesan cheese; set aside. Combine milk and next 5 ingredients (milk through egg) in a medium bowl, stirring with a whisk. Combine tomatoes, basil, and oil in a bowl; set aside.

Preheat oven to 400.

Spread 1/2 cup milk mixture in bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange zucchini slices over milk mixture to cover the bottom of the dish, and top with 1/3 cup breadcrumb mixture and 1/2 cup milk mixture. Repeat layers, ending with the zucchini. Top with the tomato mixture, and sprinkle with the remaining breadcrumb mixture. Bake at 400 for 45 minutes or until bubbly and brown.