Zucchini Lasagna

1/2 lb lasagna noodles, cooked in unsalted water
3/4 C part-skim mozzarella cheese, grated
11/2 C fat free cottage cheese*
1/4 C Parmesan cheese, grated
11/2 C raw zucchini, sliced
21/2 C no salt added tomato sauce
2 tsp basil, dried
2 tsp oregano, dried
1/4 C onion, chopped
1 clove garlic
1/8 tsp black pepper

*Use unsalted cottage cheese to reduce the sodium content. New sodium content for each serving is
196 mg.

Eggs, Zucchini, & Mushroom Casserole

cooking spray
1 1/2 cups zucchini, sliced
1 1/2 cups mushrooms, sliced
1/2 cup sweet red peppers, diced
1/4 cup onion, chopped
6 eggs, separated
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cup milk, heated
1/2 cup cheddar cheese, grated
parsley sprigs (optional)

Preheat oven at 375° degrees F. Evenly coat a 10 inch skillet with spray. Add zucchini,
mushrooms, peppers and onion. Cover and cook over medium heat until peppers are crisptender.
Set aside. Meanwhile, evenly coat 15 x 10 inch jelly roll pan with spray. Line with wax
paper and spray again. Set aside.

Zucchini Bread in a Jar

2 cups sugar
1 cup oil
3 eggs
2/3 cup water
1 teaspoon vanilla
3 1/4 cup sifted all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
3 cups grated zucchini
1 cup chopped walnuts

Zucchini Stuffed Chicken

2 tablespoons margarine
2 medium zucchini, shredded
3 slices of bread
1 egg white
1 teaspoon butter oil
1/2 cup shredded low fat Swiss cheese
4 skinless, boneless chicken breasts
1/4 teaspoon garlic salt
dash of pepper
dash of paprika