Vegetable Lasagna

6 uncooked lasagna noodles
1 onion, diced
1 c. (about 2 1/2 oz.) fresh mushrooms, thinly sliced
1 med. zucchini, thinly sliced
3 garlic cloves, minced
2 tbsp. water
1 c. lowfat part skim ricotta or cottage cheese
1/2 c. shredded carrots
1 (9 oz.) pkg. frozen chopped spinach, thawed, squeezed dry
2 egg whites
1 (14 oz.) jar spaghetti sauce
3 oz. (3/4 c.) shredded lowfat part skim mozzarella cheese
2 tbsp. grated Parmesan cheese

Cook lasagna noodles to desired doneness as directed on package. Drain; rinse with hot water.

Heat oven to 350 degrees. Spray medium nonstick skillet with nonstick cooking spray. heat over medium-high heat until hot. Add onion, mushrooms, zucchini and garlic; cook and stir 1 minute. Add water; cover and cook 3-4 minutes until crisp tender.

In a small bowl combine ricotta cheese, carrot, spinach and egg whites; mix well. In an ungreased 12 x 8 inch (2 quart) baking dish, layer half of cooked noodles, half of sauce, half of mushroom mixture and half of ricotta cheese mixture; repeat layers. Sprinkle with mozzarella and Parmesan cheese. Bake at 350 degrees for 30-35 minutes until hot and bubbly. Let stand 10 minutes before serving.

Zuchini Stuffing Casserole

2 lbs zucchini or yellow summer squash diced (about 7 cups)
1/4 c. chopped onion
1 can (10.5 oz) cream of chicken soup
8 oz. carton sour cream
1 c. shredded carrots
2 c. cooked, diced chicken
1 box stuffing mix according to directions

In large pan of boiling water cook zuchini and onion for 5-10 minutes or until crisp-tender.

In a large bowl combine soup, sour cream, chicken and carrots. Fold in zucchini and onions.

Spread half of stuffing in bottom of pan. Add zucchini mixture and then remaining stuffing. Bake at 350 for 25 minutes or until heated through.

Chocolate Zucchini Cake

1/2 c. margarine
1/2 c. oil
1 3/4 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. sour milk (I just add 1/2 tsp lemon juice to regular milk)
2 1/2. flour
2 c. diced zuchinni
1/2 tsp. baking powder
1 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. cloves
1 c. chocolate chips
1 c. nuts (optional)
3 Tbsp. cocoa

Beat well with mixer. Bake in 9x13 pan at 325 for 40-45 minutes. Needs no frosting! (But is good warm w/ cool whip).

Zucchini Brownies

These are the BEST brownies and the zucchini makes them so moist. Happy Eating!!!

Combine mixing well:

1 1/2 c. sugar
1/2 c. salad oil
1/4 c. water
1 tsp salt
1 1/2 tsp soda
2 tsp vanilla
1/2 c. cocoa

Then add:
2 c grated zucchini
2 c. sifted flour
1/2 c. nuts (optional)

Bake at 350 degrees for 20-25 minutes on a backing sheet or in muffin tins

Frosting (I always double the frosting but these measurements are for a single batch)
1/2 c. butter
6 tsp. cocoa
3 c. powdered sugar
1 tsp vanilla
A pinch of salt
1 Tbsp. milk

whole wheat zucchini bread

I found this recipe on a blog I stumbled across randomly. I made this last night for breakfast today and I am in love. It's so stinking good and I can almost convince myself that it's healthy because it has zucchini and whole wheat flour!

1 large zucchini
1 cup packed light-brown sugar
2 tablespoons granulated sugar
2/3 cup vegetable oil
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon salt

Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs. Into a small bowl, sift together flour, baking powder, baking soda, cinnamon and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini. Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.