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Vegetables - Zucchini Lasagna Post by :redbud19 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2212

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Vegetables - Zucchini Lasagna

4 medium zucchini
2 cups (16 oz.) low-fat cottage cheese
2 Tbsp. dried parsley
1 egg
1/2 tsp. Italian seasoning
2 cups spaghetti sauce
8 oz. shredded Mozzarella cheese

Preheat oven to 350 degrees.

Slice zucchini into 1/2 inch slices and steam or boil for 2 minutes or until heated through; drain. Arrange half in a 2 quart baking dish. Reserve remaining half to be layered later.

Combine cottage cheese, parsley, egg and Italian seasoning and spread over zucchini in baking dish. Add remaining zucchini slices.

Spread spaghetti sauce over zucchini and sprinkle with cheese.

Bake at 350 degrees for 30 to 35 minutes or until heated through. Let stand 10 minutes before serving.

Microwave Method: Cook zucchini slices on High for 10 minutes. Assemble lasagna as before. Microwave on Medium-High (70%) power for 14 minutes or until heated through. Let stand covered for 10 minutes.
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3 tablespoons olive oil 2 pounds sliced zucchini 1/2 cup chopped onions 1 tablespoon lemon juice 2 tablespoons chopped fresh dill weed 1/2 teaspoon salt 1/2 teaspoon garlic powder 2/3 cup plain yogurt Saute onions and zucchini in olive oil over medium heat 5 minutes. Cover and cook 2 - 3 more minutes, or until tender. Combine last 5 ingredients, pour over squash; heat. Serve immediately.

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3 cups unpeeled and grated zucchini or very thin sliced in food processor.3 cups sugar1/4 cup lemon juice1/2 cup crushed pineapple, drained1 (3 oz.) box cherry Jello, or other flavor Cook zucchini for 10 minutes on meduim high heat with no water, stirring often. Add sugar, lemon juice, crushed pineapple. Cook another 10 minutes, remove from heat and stir in Jello. Cool and jar. Keep in refrigerator or freeze. Makes about 3 pints.