Zuchinni Walnut Lasgna

Ingredients:

2 medium zucchini

4 teaspoons olive oil

2 large carrots, finely chopped

2 large onions, finely chopped

4 cloves garlic, minced

2 cups marinara sauce

1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

1/8 teaspoon pepper

1-1/2 cups shredded mozzarella cheese (6 ounces)

1/2 cup grated Parmesan cheese

6 no-boil lasagna noodles*

1/2 cup chopped walnuts

Directions

Trim ends off zucchini. Thinly slice zucchini lengthwise. (You should have 9 slices total, about 1/8 inch thick.) Place in a single layer on a lightly greased baking sheet; brush lightly with 1 teaspoon of the olive oil. Broil 3 to 4 inches from heat about 5 minutes or until crisp-tender, turning once; cool. Grease a 2-quart square baking dish; set aside. In a large saucepan heat the remaining 3 teaspoons olive oil over medium-high heat. Add the carrots, onions, and garlic; cook and stir about 5 minutes or until tender. Add marinara sauce, basil, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes, stirring occasionally. In a small mixing bowl toss together the mozzarella cheese and Parmesan cheese; set aside. In the prepared baking dish arrange 2 noodles. Spread with a third of the sauce. Sprinkle with a third of the nuts. Top with a third of the zucchini, then sprinkle with a third of the cheese mixture. Repeat layering, alternating direction of the zucchini in each layer and finishing with the zucchini; set remaining cheese aside. Bake, covered, in a 375ºF. oven for 20 minutes. Uncover and sprinkle with the remaining cheese mixture. Bake, uncovered, about 20 minutes more or until heated through. Let stand for 15 minutes before serving. Makes 6 main-dish servings.

*Note: All brands of no-boil lasagna are not the same size. Use enough noodles to have 3 even, single layers. To make ahead: Prepare lasagna as directed, except do not bake. Wrap, label, and freeze for up to 1 month. Freeze cheese for topping separately. To serve, thaw in the refrigerator overnight. Bake, covered, in a 350ºF. oven for 1 hour. Sprinkle with reserved cheese. Bake, uncovered, about 15 minutes more or until heated through. Let stand 15 minutes before serving.

Grilled Veggie Tostadas with Fresh Salsa

Laurie Martens


Serves 6
Grilling brings out the natural flavor and sweetness of zucchini, yellow squash, red bell pepper, eggplant and onion in these savory tostadas. Grill whole wheat tortillas for a crispy base and top with fresh salsa, sliced avocado and a squeeze of lime.

Ingredients
1 pound tomatoes, seeded and diced
1/3 cup finely chopped cilantro
2 tablespoons lime juice 1 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 jalapeño pepper, stemmed, seeded and finely chopped
1/4 cup extra virgin olive oil, plus more for brushing tortillas
2 teaspoons chili powder
4 cloves garlic, finely chopped
2 green bell peppers, cored, seeded, and cut into thick strips
2 yellow squash, cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 eggplant, cut crosswise into 1/4-inch thick rounds
1 large yellow onion, thickly sliced
6 (6-inch) whole wheat tortillas
1 ripe avocado, peeled, pitted and thinly sliced
Lime wedges for garnish

Method
Put tomatoes, cilantro, lime juice, 1/4 teaspoon salt, black pepper and jalapeños into a medium bowl and toss to combine. Cover and chill. Preheat grill to medium heat. In a large bowl, mix together oil, chili powder, remaining 1/2 teaspoon salt and garlic. Add peppers, squash, zucchini, eggplant and onion and toss to coat. Working in batches, grill vegetables, flipping halfway through, until tender, 5 to 8 minutes total. Transfer to a platter as done. Lightly brush both sides of tortillas with olive oil and grill, flipping once, until just crisp and lightly charred on both sides, about 3 minutes total. Place one tortilla on each of six plates and top with vegetables, salsa and avocados. Garnish with lime wedges and serve.

Nutrition
Per serving (about 19oz/549g-wt.): 380 calories (160 from fat), 18g total fat, 2g saturated fat, 0mg cholesterol, 490mg sodium, 47g total carbohydrate (12g dietary fiber, 12g sugar), 10g protein