Zucchini Lasagna



  • 2 large zucchini
  • 2 tbsp salt
  • 1 1/2 tsp ground black pepper
  • 1 small diced green bell pepper
  • 1 diced onion
  • diced garlic bulb
  • 2 cans whole crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 1 tbsp chopped fresh oregano
  • 1 beaten egg
  • 1 (15 ounce) container low-fat ricotta cheese
  • 8 oz shredded mozzarella cheese
  • 8 oz grated Parmesan cheese


  1. Preheat oven to 325º.
  2. Coat your pan with the cooking oil or spray of your choice.
  3. Cut the zucchini lengthwise into thin slices and sprinkle each side with salt and pepper.
  4. Warm a large skillet on the stove at medium-high heat with olive oil.
  5. Place slices of zucchini in the pan side by side until browned, then turn over until browned on the opposite side.
  6. For your sauce, coat a large pan with olive oil and cook the diced garlic, green pepper and onion for about 5 minutes.
  7. Add the crushed tomatoes, oregano, basil, salt and pepper and simmer for an hour. Mix the egg and ricotta cheese together in a bowl.
  8. Spread half of the sauce across the bottom of the pan. Add half the zucchini, cover with half the ricotta and half the mozzarella.
  9. Repeat your layers again and top with mozzarella cheese and Parmesan.
  10. Cover with aluminum foil and bake for 45 minutes, then uncover and bake for 15 more (depending on your oven).

Chorizo Breakfast Casserole


  • 1 lb chorizo
  • 1/4 cup onions
  • 2 cups spinach
  • 1 tbsp minced garlic
  • 10 eggs
  • 1/4 heavy whipping cream
  • 1 cup sharp cheddar cheese, shredded
  • 1/4 cup parmesan cheese, shredded
  • Salt and pepper, to taste
  • 4 oz. cream cheese
  • 2 tbsp olive oil


  1. Preheat oven to 350°F
  2. Brown chorizo in large skillet, move to a 9×13 baking dish
  3. Saute onion, spinach, and garlic in the grease left over from chorizo with olive oil
  4. Combine vegetable mixture with the chorizo
  5. Whip together eggs, cream, cheddar cheese, parmesan cheese, and salt and pepper
  6. Pour eggs over chorizo mixture
  7. Cube cream cheese and place evenly over the top
  8. Bake for 30 minutes

Nutrition Information

  • Servings: 8
  • Calories: 445
  • Net Carbs: 4.3g
  • Fat: 35.9g
  • Protein: 24.7g

Vegetable Tian

Source: For the Love of Cooking

This is a recipe I adapted from one I found in “Barefoot in Paris”. We had friends over for dinner so I served this Vegetable Tian and it was a HUGE hit. The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was delicious and it looked really pretty too. All of my friends loved this dish and so did most of the kids. I am looking forward to making this again and again. I served this alongside the Chicken with 40 Cloves of Garlic and they paired nicely together.

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
1 cup sundried tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese

Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.

Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.