Zucchini Parmesan

I have really had a lot of fun these last few weeks. Don't get me wrong-I love my husband and I miss him so, however, it is much much easier to cook things such as this without him around. All he would do is cry about it. All he would do is protest it. And all I could do is make him something else. So, this is one of the positives that goes with being a coaches wife. FALL BABY!!Zucchini Parmesan

• 3 zucchinis from the store or 1-2 from your garden
• 1-2 Tablespoons italian seasoning
• salt and pepper
• olive oil spray
• 2 cups spaghetti sauce
• 1 cup ricotta cheese
• 1 egg
• 2 teaspoons dried basil
• 1/2 C breadcrumbs
• 1 cup mozzarella cheese (or soy or rice cheese)
• sprinkle of shredded parmesan cheese

Slice your zucchini long ways so they resemble long lasagna noodles. Lay on a cookie sheet that has been lightly sprayed with olive oil. Sprinkle with salt and pepper and italian seasonings. Roast in the oven at 425 for 15-20 minutes, flipping halfway through. While that is roasting mix together ricotta, egg and basil. When zucchini is finished layer in an 8 x 8 nonstick pan as follows: couple spoonfuls of spaghetti sauce on the bottom, 1 layer zucchini, sprinkle with breadcrumbs, ricotta, spaghetti sauce, cheese, zucchini, sprinkle of breadcrumbs, ricotta, spaghetti sauce, cheese and top with parmesan. Bake at 350 for 35-40 minutes, until cheese is melted and starting to get all brown and bubbly. Enjoy!

You can also serve this with salad and whole wheat pasta to make it a complete meal. Then maybe your husbands will eat it. Good luck!