Roasted Vegetable Lasagna

This is from one of my favorite blogs: http://healthifiedkitchen.blogspot.com/

½ pound tomatoes, cut in ¼ inch slices
½ pound zucchini, cut in ¼ inch slices
½ pound yellow squash, cut in ¼ inch slices
½ red bell pepper, cut in 1-inch strips
½ yellow or green bell pepper, cut in 1 inch strips
¼ pound mushroom caps, cut in ¼ inch slices
1 tsp salt
1 tbsp minced garlic
2 tsp olive oil
2 - 4 tbsp fresh basil, chopped
1 to 1 ½ cups spinach
1/2 tsp dried oregano
Salt and black pepper, to taste
1/2 c. fat-free ricotta cheese
1 egg
2 tbsp parmesan cheese
6 no-boil lasagna noodles
3/4 c. mozzarella cheese, shredded (divided)
3 cups low-calorie spaghetti sauce (1 28 oz. jar)

Preheat oven to 475. Toss tomatoes, zucchini, squash, peppers, mushrooms, salt, garlic and oil in a bowl. Place vegetables on a baking sheet coated with cooking spray. Spray cooking spray over top of vegetables. Roast for 22 minutes, until golden brown. In a medium-sized bowl, add ricotta, egg, 1/3 c. of mozzarella cheese, parmesan cheese, oregano, basil, salt and pepper. Combine until mixed thoroughly. Layer an 8 x 8 inch baking pan with one cup spaghetti sauce. Lay two noodles on top. Spread half of ricotta mixture on the noodles. Then spoon half of vegetable mixture on top and finish by layering on spinach leaves. Repeat with one cup sauce, two noodles, remainder of ricotta mixture, remainder of vegetable mixture and remainder of spinach leaves. Top with last two noodles. Then top with remaining sauce and remaining 1/2 c. of cheese. Bake covered** in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

This is from one of my favorite blogs: http://healthifiedkitchen.blogspot.com/

Zucchini Fries

I just saw this recipe on Studio 5. 

Zucchini

Sour cream 

Parmesean cheese

garlic salt

Dip sauce (shrimp cocktail sauce, ranch dressing or catsup)

Cut the fairly young tender zucchini into strips (use a french fry cutter if you have one)
· Place in a plastic bag, with about 2 T. sour cream (or you can use plain greek yougurt for substitute)
· Massage the bag to coat the fries. 
· Transfer the fries to another plastic bag with the crumbs and parmesan cheese and garlic salt.
· Shake to coat.
· With tongs, transfer fries to a greased parchment paper on a cookie sheet
· Bake at 450 degrees for 30 min. until browned and crispy.
· Serve with shrimp cocktail sauce, ranch dressing or catsup.

Restaurant Style Salsa

2 pickled jalapeño peppers, chopped 3 garlic cloves, peeled and halved 2 cups diced tomatoes 1/2 cup diced green chiles 1/2 yellow onion, peeled and roughly chopped 4 quarters artichoke hearts, from a can 1 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon cumin 1 teaspoon chili powder Juice from 1 lime Small handful (about 1/4 cup loosely pack) cilantro leaves In a food processor, process the jalapeño peppers and garlic cloves until finely chopped. Add the rest of the ingredients and process for 10 to 20 more seconds. Transfer to a large container, cover and refrigerate for at least 1 hour to allow the flavors to blend before serving. Notes This recipe is only a little bit spicy, but you can still reduce the heat by seeding the  This is from http://penniesonaplatter.com/

Zucchini Brownies

I was looking for a way to use up a big zucchini I had and I found this recipe on www.Allrecipes.com. I made them yesterday and they were SO good!

Ingredients

• 1/2 cup vegetable oil

• 1 1/2 cups white sugar

• 2 teaspoons vanilla extract

• 2 cups all-purpose flour

• 1/2 cup unsweetened cocoa powder

• 1 1/2 teaspoons baking soda

• 1 teaspoon salt

• 2 cups shredded zucchini

• 1/2 cup chopped walnuts (opt.)

•  

• 6 tablespoons unsweetened cocoa powder

• 1/4 cup margarine

• 2 cups confectioners' sugar

• 1/4 cup milk

• 1/2 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

1. In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.

1. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.