Zuchini@

Zuchini was the secret ingredient-Bobby Flay made a "pasta" dishi with julienne zuchini....hmmmmmm[-pasta's back on the menu boys!

I think I am going to try some thinly sliced eggplant to make a lasagna this week.  Think that will work?

Denise

Yes, that will work. My Mom used to do this all the time. It is really a lighter version of the Eggplant Parmigiana you find in restaurants (they usually bread and fry the eggplant). To make it healthier you want to bake the eggplant slices, and don't make them too, too thin or they will fall apart. Then you layer it and proceed like would if it were lasagna noodles. You can also make it meatless if preferred (personally that's how I like it) and just add a couple of different types of cheese (light cheese) - part skim mozzarella works really well.

YUM

I have heard of using both eggplant and zuccinni thinly sliced to make "pasta".  I need to try this cause that is one thing i am having a VERY hard time staying away from.....PASTA

Me too-and it loves me so much it always comes back....LOL.

Spaghetti squash makes a really good pasta substitute!

I'd forgotten about that-I love those!  I've never actually made it with spaghetti sauce, I just put a little olive oil or butter and some garlic on it and go to town!

Dan, how do you eat pasta?  I can't eat one noodle...but that is a good thing!  Pasta was my downfall before surgery.  Rice is the same way.  I ate the inside of a burrito that had rice in it and didn't realize it at first......ouchy in my pouchy!  I have heard of people using squash and eggplant to substitue for pasta but honestly I have never had it made in a way that tasted like pasta to me.  But I love squash, zuchini and eggplant anyway so it was yummmo!~just not like pasta.

OOOOoooo..LOVE using zucchini for lasagna!

Here is the recipe I use

2 pounds hamburger or ground turkey
2 clove garlic, minced or more, depending on how many vampires are lurking in your area
1 teaspoon Italian seasoning or more
Salt & pepper
8 ounce can no-sugar tomato sauce
1 3/4 pounds zucchini (about 1 3/4 pounds)
15 ounces ricotta
2 eggs
Pinch chopped parsley
8 ounces shredded mozzarella
1/2 cup shredded parmesan


Brown the hamburger with the garlic; drain fat. Season with salt and pepper. Stir in the tomato sauce and Italian seasoning. Beat the eggs with the ricotta; add a little salt and pepper and the parsley. Thinly slice the zucchini lengthwise (about 1/8" thick - do not peel). Grease a 9x13" baking pan. Layer everything in this order: 1/3 zucchini, salt and pepper, 1/2 the meat sauce, 1/3 zucchini, salt and pepper, all of the ricotta, 1/2 the mozzarella and parmesan, 1/3 zucchini, salt and pepper, the rest of the meat sauce, the rest of the cheeses. Bake at 325º for 45 minutes to an hour until bubbly and zucchini is cooked well. This taste even better the next day.