Cook spaghetti in large saucepan as directed on package, omitting salt.
Meanwhile, brown meat with onions in large nonstick skillet on medium heat; drain. Add zucchini and tomatoes; cook 4 to 5 min. or until zucchini is tender, stirring frequently.
Drain spaghetti; return to pan. Add pasta sauce, egg whites, 1/2 cup mozzarella and 1 Tbsp. Parmesan; mix well. Spoon into 9-inch pie plate sprayed with cooking spray; press onto bottom and up side of pie plate to form crust. Fill with meat mixture; top with remaining cheeses.
Bake 30 min. or until heated through.
Prepare using KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese.
This delicious Italian-inspired low-calorie main dish is the perfect way to use up summer's bounty of fresh vegetables.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.