Type what you have

Ingredients

• ✓ zucchini
• white sugar
• strawberry flavored gelatin
• lemon juice

Instructions

1. 1 Inspect 6 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water.
2. 2 Combine zucchini and sugar in a large pot over medium heat until sugar has dissolved and mixture begins to boil, about 10 minutes. Stir in gelatin and lemon juice; continue simmering, 5 minutes more, stirring constantly.
3. 3 Pack jam into hot, sterilized jars, filling to within ¼-inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover jars by at least 2 inches. Bring to a rolling boil, cover, and process for 10 minutes.
5. 5 Remove jars from the stockpot; cool, spaced several inches apart, to room temperature, 4 hours or longer. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area. Refrigerate any jars that do not seal.

By Patricia Canerdy

Ingredients

• ✓ zucchini
• white sugar
• pineapple
• lemon juice
• strawberry flavored gelatin mix

Instructions

1. 1 Combine zucchini, sugar, pineapple, and lemon juice in a large pot over medium heat; bring to a boil and boil until zucchini is clear. Off heat, stir in gelatin mix until completely dissolved.
2. 2 Meanwhile, inspect twelve 16-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Pack jelly into hot, sterilized jars to within about ¼ inch of the top. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
5. 5 Remove jars from stockpot; rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage; store in a cool, dark area.

By TYSGRANNY

Ingredients

• ✓ zucchini
• onion
• sugar
• basil
• red bell pepper
• lemon juice
• salt
• pepper

Instructions

1. 1 Stir zucchini, onion, sugar, basil, red pepper, lemon juice, salt, and pepper together in a medium bowl. Cover and refrigerate until serving.

By nostatic

Ingredients

• ✓ zucchini
• water
• pickling lime
• white vinegar
• red food coloring
• alum
• white sugar
• cinnamon stick
• cinnamon red hot candy

Instructions

1. 1 Place zucchini slices into a 1-gallon or larger glass jar or crock. Combine 2 cups water (or the amount needed to cover zucchini) and pickling lime in a nonreactive bowl until well combined; pour over zucchini (it should completely cover zucchini). Cover the jar with plastic wrap; set aside for 24 hours.
2. 2 Drain zucchini slices in a colander in the sink; rinse very well under running water to remove all the lime. Wash the glass jar thoroughly; place zucchini back into the jar. Cover with fresh cool water; set aside for 2 to 3 hours.
3. 3 Drain zucchini; rinse again. Place zucchini in a large pot; stir in 1 cup vinegar, food coloring, and alum. Add enough water to cover zucchini; bring to a boil over medium heat. Reduce heat to low; simmer for 2 hours. Drain and discard liquid. Return zucchini to the glass jar.
4. 4 Combine sugar, 3 cups water, remaining 1 cup vinegar, cinnamon sticks, and Red Hot candies in a medium saucepan over medium heat; bring to a boil, stirring, until sugar and candies dissolve. Pour syrup over zucchini, cover, and set aside for 24 hours.
5. 5 Strain zucchini; transfer syrup to a small saucepan and bring to a full rolling boil over medium heat.
6. 6 Meanwhile, inspect 8 (½-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in boiling water for at least 5 minutes, then simmer jars until mock apple rings are ready. Wash new, unused lids and rings in warm soapy water.
7. 7 Pack zucchini slices into hot, sterilized jars, then pour in hot syrup, filling to within ¼ inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with the lids and screw the rings on tightly.
8. 8 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes.
9. 9 Remove the jars from the stockpot and let rest, several inches apart, on a cloth-covered or wood surface, until cool, 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By Holly M

Ingredients

• ✓ zucchini
• onion
• salt
• white sugar
• apple cider vinegar
• mustard seed
• celery seed
• turmeric
• yellow mustard

Instructions

1. 1 Place zucchini and onions into a large bowl and cover with water. Add salt and stir until dissolved. Let vegetables soak for at least 2 hours, then drain and transfer to a large pot.
2. 2 Bring sugar, vinegar, mustard seeds, celery seed, turmeric, and yellow mustard to a boil in a saucepan. Pour mixture over drained zucchini and onions; let stand for at least 2 more hours.
3. 3 Place the pot with the vegetables, spices, and pickling liquid onto the stove and bring to a boil. Boil for 3 minutes.
4. 4 Meanwhile, inspect three quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until vegetables are ready. Wash new, unused lids and rings in warm soapy water.
5. 5 Pack vegetables into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
6. 6 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
7. 7 Remove the jars from the stockpot and let rest, several inches apart, for 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

By clover

Ingredients

• ✓ zucchini
• onion
• red bell pepper
• yellow bell pepper
• kosher salt
• white sugar
• cider vinegar
• cornstarch
• celery seed
• turmeric

Instructions

1. 1 Toss zucchini, onion, and bell peppers with kosher salt in a large bowl until well combined; set aside for 8 hours.
2. 2 Thoroughly rinse and drain zucchini mixture; transfer to a large pot; stir in sugar, vinegar, cornstarch, celery seeds, and turmeric. Cook over medium heat until thickened, about 50 minutes.
3. 3 Meanwhile, inspect 6 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready, at least 5 minutes. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or a thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into boiling water using a holder. Pour in more boiling water to cover the jars by at least 1 inch. Bring to a rolling boil, cover, and process for 30 minutes.
6. 6 Remove jars from the stockpot; rest on a wood or cloth-covered surface, several inches apart, until cool. Press centers lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Sarah Holbrook Walker

Ingredients

• ✓ zucchini
• onion
• red bell pepper
• salt
• white sugar
• vinegar
• celery seed
• turmeric
• cornstarch
• canning jar
• lid
• ring

Instructions

1. 1 Pass zucchini, onions, and bell pepper through a meat grinder into a large bowl; season with salt. Refrigerate at least 10 hours to overnight.
2. 2 Combine zucchini mixture, sugar, vinegar, celery seeds, and turmeric in a large pot; bring to a boil, and cook, stirring constantly, 15 to 20 minutes. Stir in cornstarch; boil until thickened, about 5 minutes more.
3. 3 Inspect 12 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until relish is ready. Wash new, unused lids and rings in warm soapy water.
4. 4 Pack relish into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove jars from the stockpot; rest, several inches apart, until cool. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By TraurigsinTrainingcom

Ingredients

• ✓ zucchini
• vegetable broth
• quinoa
• water
• olive oil
• onion
• carrot
• garlic powder
• salt
• black pepper
• egg
• oat groat

Instructions

1. 1 Bring vegetable broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Spread quinoa onto a large platter to cool.
2. 2 Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir onion, zucchini, and carrot in hot oil until the onion is translucent, 3 to 5 minutes; transfer to a plate to cool.
3. 3 Mix cooled vegetables with 3 cups of the cooled quinoa in a large bowl; season with garlic powder, salt, and black pepper. Pour eggs and ground oats into the bowl; stir until the mixture comes together. Divide mixture into 14 portions and shape into patties.
4. 4 Heat 2 tablespoons olive oil in a large skillet over medium heat. Fry patties in hot oil until browned, about 2 minutes per side. Use more oil between batches as needed.

By MaryLou Hunter

Ingredients

• ✓ zucchini
• penne pasta
• olive oil
• red bell pepper
• mushroom
• spinach
• tomato
• vegetable broth
• sour cream
• tomato paste
• salt
• black pepper
• parsley
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.

By Allrecipes Member

Ingredients

• ✓ zucchini
• tomato
• pepper
• salt
• sugar
• oregano
• thyme
• garlic
• basil
• spinach
• red bell pepper
• green bell pepper
• carrot
• mushroom
• onion
• olive oil
• ground beef
• sweet sausage

Instructions

1. 1 Cook sausage and ground beef in a medium skillet over medium heat until browned and crumbly, 7 to 10 minutes. Drain.
2. 2 Heat oil in a large stockpot or Dutch oven over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in mushrooms, carrots, bell peppers, and zucchini; cook until just tender, 3 to 5 minutes.
3. 3 Add sausage and beef mixture to the pot, then stir in spinach, basil, garlic, thyme, oregano, sugar, salt, and pepper. Cook for 2 to 5 minutes, then pour in tomatoes and stir well. Reduce the heat, cover, and simmer, stirring occasionally, for 3 hours.

By Debra Steward

Ingredients

• ✓ zucchini
• basil pesto
• parmesan cheese

Instructions

1. 1 Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
2. 2 In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

By Audrey Mezowe

Ingredients

• ✓ zucchini
• butter
• garlic
• pizza sauce
• mozzarella cheese

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Slice zucchini into thick rounds. Combine butter and garlic in a small bowl.
3. 3 Grill zucchini slices on the preheated grill for 3 minutes; flip, brush with butter mixture, and grill 3 minutes more. Flip again, brush with butter mixture, and grill until crisp-tender.
4. 4 Spread sauce on zucchini and sprinkle with cheese; continue grilling until cheese begins to melt.

By Kit

Ingredients

• ✓ zucchini
• mozzarella
• grape tomato
• balsamic vinaigrette
• arugula
• basil

Instructions

1. 1 Cut zucchini into zoodles ("noodles") using a spiralizer (fitted with the large shredding blade); cut zoodles into smaller pieces.
2. 2 Combine zoodle pieces, mozzarella, tomatoes, and vinaigrette in a large bowl; mix well. Refrigerate until ready to use.
3. 3 Toss in arugula and basil just before serving.

By Jeannette

Ingredients

• ✓ zucchini
• turkey sausage
• yellow squash
• onion
• tomato

Instructions

1. 1 Cook sausage in a large skillet over medium heat until no longer pink inside; transfer to a cutting board. Cut sausage into ¼-inch slices; return sausage to the skillet and continue cooking until browned.
2. 2 Stir in zucchini, yellow squash, and onion; cook for 2 minutes. Add tomatoes with liquid, reduce heat, cover, and simmer for 10 to 15 minutes.

By Michelle W

Ingredients

• ✓ zucchini
• olive oil
• onion
• parsley
• salad dressing

Instructions

1. 1 Heat oil in a large skillet over medium-low heat. Add zucchini and onion; cook until tender. Stir in parsley and dressing; cook until heated through. Serve warm.

By MichelleB

Ingredients

• ✓ zucchini
• tomato sauce
• mozzarella cheese
• bechamel sauce
• parmesan cheese
• basil

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Cut zucchini lengthwise into 1/4-inch thick slices with a knife or mandolin.
3. 3 Pour 2 tablespoons tomato sauce on the bottom of a 9x13-inch baking dish. Arrange zucchini slices in a single layer, slightly overlapping, over tomato sauce.
4. 4 Top with a thin layer of mozzarella, 1/3 of the bechamel (see Editor's Note), 1/3 of remaining tomato sauce, 1/3 of the Parmigiano Reggiano cheese, and 1/3 of the basil. Repeat layers, topping with bechamel and Parmigiano Reggiano cheese.
5. 5 Bake in the preheated oven until sauce is bubbly and the top is golden brown, about 35 minutes. Allow to set until remaining liquid is absorbed, about 10 minutes.

By Buckwheat Queen

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• spaghetti sauce
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Bring a large pot of water to a boil; add zucchini slices and cook until tender; drain well.
3. 3 Heat olive oil in a medium skillet over medium heat; stir in onion and garlic and cook until onion is tender, about 2 minutes.
4. 4 Combine zucchini, onion, and garlic in a 9x12-inch casserole dish; pour marinara sauce on top and stir well. Top with mozzarella cheese.
5. 5 Bake in preheated oven until zucchini slices are heated through and cheese is bubbly, about 20 minutes.

By Mary Jo

Ingredients

• ✓ zucchini
• olive oil
• onion
• mushroom
• garlic
• lentil
• water
• tomato sauce
• tomato paste
• white sugar
• water

Instructions

1. 1 In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
2. 2 Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
3. 3 Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

By Jill

Ingredients

• ✓ zucchini
• ✓ zucchini
• egg
• basil
• parmesan cheese
• salt
• black pepper
• all-purpose flour
• vegetable oil

Instructions

1. 1 Whisk eggs together in a large bowl until smooth. Stir in shredded and diced zucchini until well combined. Mix in basil, Parmesan cheese, salt, and pepper. Add flour a little at a time, stirring between additions until no dry lumps remain.
2. 2 Heat oil in a large skillet to 375 degrees F (190 degrees C).
3. 3 Drop batter spoonfuls of batter into oil, a few at a time; do not overcrowd the skillet. Cook until golden brown, about 4 minutes per side. Drain on a paper towel-lined plate before serving.

By JuJuJenn

Ingredients

• ✓ zucchini
• olive oil
• red pepper flakes
• garlic salt
• onion salt
• romano cheese
• tomato sauce
• cheese blend

Instructions

1. 1 Heat enough olive oil to coat the bottom of a large skillet over medium heat. Add zucchini slices; season with pepper flakes, garlic salt, and onion salt. Cook until slices are slightly softened, 3 to 4 minutes per side.
2. 2 Sprinkle each slice with Romano cheese and a spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce with a layer of Mexican cheese blend; cover the skillet and cook until cheese has melted, about 5 minutes.

By SCERMINARA

Ingredients

• ✓ zucchini
• garlic
• chicken breast
• white bean
• tomato
• basil
• black pepper

Instructions

1. 1 Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

By hauliewytmo

Ingredients

• ✓ zucchini
• turkey sausage
• onion
• garlic
• chicken broth
• tomato
• carrot
• celery
• ketchup
• red wine
• cheese tortellini
• parmesan cheese

Instructions

1. 1 Heat a Dutch oven or large skillet over medium-high heat. Cook and stir sausage in the Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion and garlic; cook and stir until onion is tender, 5 to 10 minutes.
2. 2 Stir chicken broth, tomatoes, carrots, celery, ketchup, and red wine into sausage mixture; bring to a boil. Reduce heat, cover, and simmer until carrots and celery are tender, about 30 minutes. Add tortellini and zucchini to the soup and cover; simmer until zucchini are tender, 25 to 30 more minutes. Ladle soup into serving bowls and top with Parmesan cheese.

By alands18

Ingredients

• ✓ zucchini
• onion
• olive oil
• salt
• black pepper
• penne pasta
• marinara sauce
• parmesan cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Toss zucchini and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
3. 3 Roast in the preheated oven until golden, about 30 minutes. Remove from the oven and season with salt and pepper. Reduce the oven temperature to 350 degrees F (175 degrees C).
4. 4 When the vegetables are almost finished roasting, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
5. 5 Lightly grease a 9x13-inch baking dish.
6. 6 Heat marinara sauce in a saucepan over medium heat until hot. Spread hot sauce into the prepared baking dish. Top with cooked pasta, followed by roasted zucchini and onions. Sprinkle with Parmesan cheese.
7. 7 Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Remove from the oven and let rest for a few minutes before serving.

By Carol Semenuk

Ingredients

• ✓ zucchini
• olive oil
• onion
• tomato
• salt
• italian seasoning
• sugar

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in onion and cook until tender, 5 to 7 minutes. Mix in tomatoes and zucchini; season with salt and Italian seasoning. Cook and stir until zucchini is tender, 7 to 10 minutes. Mix in sugar and adjust seasonings to taste.

By COLEE576

Ingredients

• ✓ zucchini
• egg
• parmesan cheese
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Stir eggs and Parmesan cheese together in a medium bowl; set aside.
2. 2 Heat olive oil in a large skillet over medium-high heat. Add zucchini and cook, stirring occasionally, until softened and lightly browned, about 7 minutes. Season with garlic powder, salt, and pepper.
3. 3 Reduce heat to medium; pour egg mixture over zucchini. Cook, stirring gently, about 3 minutes. Remove the skillet from heat, cover, and let sit until eggs are set, about 2 minutes more.

By LinH

Ingredients

• ✓ zucchini
• tomato
• green bell pepper
• celery
• onion
• tomato soup
• sugar
• salt
• black pepper

Instructions

1. 1 Mix zucchini, tomatoes, bell pepper, celery, onion, tomato soup, sugar, salt, and pepper together in a stock pot; stir and bring to a boil. Reduce heat to low and simmer until the zucchini is tender, about 30 minutes.

By Jennifer Adams

Ingredients

• ✓ zucchini
• ground beef
• spaghetti sauce
• parmesan cheese
• bread crumb
• black olive
• garlic
• mozzarella cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a large mixing bowl.
3. 3 Slice zucchini in half lengthwise, then use a spoon to scoop out the flesh, leaving a 1/2-inch-thick shell all around zucchini. Chop scooped-out zucchini flesh and add to beef in the mixing bowl.
4. 4 Stir spaghetti sauce, Parmesan cheese, bread crumbs, black olives, and garlic into beef-zucchini mixture until well combined. Lightly stuff both halves of zucchini with filling. Place filled zucchini halves into a baking dish; cover tightly with foil.
5. 5 Bake in the preheated oven for 45 minutes. Remove the baking dish from the oven; turn on the broiler and adjust an oven rack to within 6 inches of the broiler's heat source.
6. 6 Uncover the baking dish; sprinkle 1/2 cup shredded mozzarella cheese over each zucchini half. Broil until cheese is browned and bubbling, about 5 minutes.

By cookkassi

Ingredients

• ✓ zucchini
• egg
• egg yolk
• pecorino cheese
• olive oil
• pancetta
• parmigiano-reggiano cheese
• black pepper

Instructions

1. 1 Whisk eggs and egg yolk together in a bowl. Add Pecorino cheese and mix well.
2. 2 Heat olive oil in a large wok or skillet over medium heat; cook and stir pancetta until cooked through but not crispy, 2 to 3 minutes. Add the zucchini noodles (zoodles); cook and stir until zoodles are warmed but not soft and pancetta is slightly crispy, 3 to 5 minutes. Remove wok from heat.
3. 3 Pour egg mixture over zoodles and stir until evenly coated. Top zoodles with Parmigiano-Reggiano cheese and black pepper.

By Buckwheat Queen

Ingredients

• ✓ zucchini
• olive oil
• onion
• garlic
• bread crumb
• parmesan cheese
• herb seasoning
• tomato sauce
• parmesan cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9x12-inch baking dish.
2. 2 Bring a large pot of water to a boil and add zucchini slices; boil for 3 minutes. Drain.
3. 3 Heat olive oil in a skillet over medium heat and cook onion and garlic, stirring frequently, until onion is translucent, about 5 minutes.
4. 4 Mix bread crumbs, 1 cup Parmesan cheese, and Italian herb seasoning in a bowl.
5. 5 Spoon 3 tablespoons tomato sauce into bottom of the prepared baking dish and top with 1/3 of the zucchini slices, 1/3 of the onion-garlic mixture, and 1/3 of the crumb-Parmesan cheese mixture. Repeat layers twice more, starting with 1/2 of remaining tomato sauce and layers of zucchini, onion, and crumb mixture. End with remaining tomato sauce in a layer; sprinkle 1/4 cup Parmesan cheese over the top.
6. 6 Bake in the preheated oven until lasagna begins to bubble, about 30 minutes.
7. 7 Preheat oven's broiler and broil the lasagna until cheese topping is browned, 2 to 3 minutes. Let casserole stand for 15 minutes to set before serving.

By Chelsea S

Ingredients

• ✓ zucchini
• roma tomato
• tomato paste
• butter
• garlic
• bay leaf
• onion
• green bell pepper
• red bell pepper
• mushroom
• oregano
• italian seasoning
• chili powder
• brown sugar
• ricotta cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add tomatoes and cook for 10 minutes. Drain and rinse with cold water. Remove skins and return tomatoes to the pot and mash them. Stir in tomato paste and 2 cups water. Cover and simmer on low heat.
2. 2 Meanwhile, melt butter in a large skillet over medium heat. Saute garlic and bay leaves for 1 minute, then stir in onions; saute until onions are translucent. Stir in zucchini, green and red bell pepper and mushrooms. Slowly cook and stir for 5 to 7 minutes.
3. 3 Stir vegetables into tomato sauce and add oregano, Italian seasoning, chili powder and brown sugar. Simmer over low heat for 6 to 8 hours. Stir in the ricotta cheese 10 minutes before serving.

By Jenny R