Zucchini Lasagna!

So since Josh has been diagnosed with diabetes, we've been slowly but surely trying to be healthier around here. I think he's most upset about having to cut back on bread - he says he can't stand low-carb bread. I think he's just going to have to get use to it! Anyway, one of his absolute favorite foods is lasagna. However, noodles are loaded with carbs, so that's on the no eat list. So last night, I tried a new recipe. I made lasagna with zucchini instead of lasagna noodles. The verdict? He likes it! PTL! (The boys wouldn't try it because it's green, but they're going to have to get use to it, too. Elijah is getting better about trying new food, at least. He sees Josh checking his blood each day, and Elijah sees that as a shot. So we just tell him if he's not careful with what he eats, he'll have to get a shot like that every day, too. LOL. Not nice, maybe, but it's working!)

Zucchini Lasagna

1 large zucchini, cut into thin strips and drained

1 jar spaghetti sauce

oregano 

Italian seasoning

16 oz. small curd cottage cheese

2 c shredded mozzarella cheese

1/2 c Parmesan cheese

Preheat oven to 400. In a small bowl, coming mozzarella, Parmesan, oregano, and Italian seasoning. Spray a 9x13 baking dish with nonstick cooking spray. Place a layer of zucchini strips in the baking dish. Spread some cottage cheese on it, then sprinkle with some of the cheese/seasoning mix. Spoon some spaghetti sauce over the cheese. Top with another layer of zucchini strips and continue with the previous layers, ending with cheese and a little sauce on top. Bake at 400 for 45 min. Enjoy!

Zucchini Muffins!

I planted a garden this year... We had broccoli, lettuce, tomatoes, beans, and zucchini (I also planted peppers and eggplant, but they didn't do so well...). Our broccoli has come and gone, peaking actually when we were out of town. :( Our tomatoes have done pretty good - enough that I was able to make a big batch of salsa. (First attempt, well, it was a learning experience lol! I think it's a bit watery and not hot enough, but Josh likes it.) We had lettuce coming out our ears, and our beans have done well, too! But our zucchini! WOW. No exaggeration! They have been HUGE! From the one I cut today, I was able to make one zucchini lasagna (another first - I hope Josh likes it! Since he's been diagnosed with diabetes, we're all trying to eat healthier now), 1 dozen regular size muffins, and 2 dozen mini muffins. My kids usually eat anything in muffin form, so I figure it's worth a try!

Zucchini Muffins

1 c sugar 

1 c softened butter

1 tsp vanilla

2 eggs

2 1/2 c flour

1 tsp baking soda

1 1/2 tsp cinnamon

1/2 tsp all spice

1/2 tsp salt

2 c quick cooking oats

2 c DRAINED shredded zucchini (to drain, just dry with paper towels. Otherwise  very watery)

Preheat oven to 350. Cream together the wet ingredients, then add the dry ingredients until well blended. Add zucchini LAST. Spoon into sprayed muffin tins (makes 2 dozen regular size muffins) and bake in preheated oven 30-40 min., until golden on top. Enjoy!