1 medium zucchini

cup low sodium tomato sauce (or homemade)

2 ounces cooked & crumbled "fake" sausage

cup shredded nonfat mozzarella cheese

1 TBSP. grated parmesan cheese

tsp. dried basil

tsp. crushed red pepper flakes

Coat a large baking sheet with nonstick spray.

Cut the zucchini crosswise into 16 slices, each inch thick. Place

the slices on the baking sheet. Spread each slice with 1 tsp. of the

sauce. Top with the sausage. Then sprinkle each with equal

amounts of mozzarella, parmesan, basil, and pepper.

Broil 3-4 inches from the heat until the cheese melts, 4-5 minutes.

Makes 16 pizzarettes. 4 servings