Beyond Zucchini Bread :: Recipe 1

Don't get me wrong...

I like zucchini bread as much as the next gal...

but come on

there's got to be more to do

with this plentiful vegetable

than bake bread.

My mom was looking through her

recipes recently

and thought of me when she

ran across this winner.

It came from the kitchen of

my greatly missed, loving sister-in-law, Jan.

She always shared the bestest of recipes.

So, I knew it had to be good.

Vegetarian Zucchini Lasagna

The Ingredients:

1-2 Zucchini, sliced thin

1 Package Frozen Spinach, thaw and drain well

1 Large Container Cottage Cheese

1 Egg, beaten

Garlic Powder, to taste

Oregano, to taste

Your Favorite Spaghetti Sauce, I used Prego

Mozzarella Cheese

Mix

cottage cheese, garlic powder, oregano,

spinach and egg.

Layer

zucchini, cottage cheese mixture, sauce,

and mozzarella

(mine had 4 layers total)

Bake at 350 until done...

approx, 45 minutes.

My family called it Lasagna Soup.

It didn't hold its layers

and had to be served in bowls,

but it was so very yummy served with

fresh Italian bread.

Even James, who has declared that he has finally found

something he doesn't like, namely

zucchini...

had seconds!

Thank you Jan...

I will always remember you...

with each delicious recipe you gave me.