Saturday, June 8, 2019

#Zucchini Lasagna by @Denise Swanson

For the past several years, my husband and I have made a real effort to eat healthier. This healthy riff on lasagna uses strips of zucchini instead of lasagna noodles for a vegetable-packed dinner Use a vegetable peeler or mandolin to slice the zucchini into uniform thin strips—this will ensure even cooking.

2 large zucchini, trimmed
2 teaspoons extra-virgin olive oil
½ teaspoon ground pepper, divided
¼ teaspoon salt, divided
8 tablespoons shredded mozzarella cheese, divided
3 tablespoons grated Parmesan cheese, divided
1 large egg, lightly beaten
1⅓ cups part-skim ricotta
1 (10 ounce) package frozen spinach, thawed and squeezed dry
1 clove garlic, minced
1 jar marinara sauce, divided
2 teaspoons basil

Position racks in upper and lower thirds of oven and preheat to 425°F. 

Slice zucchini lengthwise to get 12-18 total strips, about 1/4 inch thick each.

Toss the zucchini, oil, ¼ teaspoon pepper, and ⅛ teaspoon salt in a large bowl.
Arrange the zucchini in single layers on a rimmed baking sheet. Bake the zucchini, turning once, until tender, about 10 minutes total.

Meanwhile, combine 2 tablespoons mozzarella and 1 tablespoon Parmesan in a small bowl. Set aside. 

Mix egg, ricotta, spinach, garlic and the remaining 6 tablespoons mozzarella, 2 tablespoons Parmesan, ¼ teaspoon pepper, and ⅛ teaspoon salt in a medium bowl. 

Spread 1/2 cup marinara in an 8-inch-square baking dish. Place half of the zucchini noodles in a single layer on top of sauce. 

Spread half of ricotta mixture over the top, then spread 1/2 a cup of marinara sauce. Repeat for second layer. Top the layers with the reserved cheese mixture. Bake the zucchini lasagna until bubbly and lightly browned on top, about 20 minutes. 

Let stand for 5 minutes. Sprinkle with basil before serving.



The chips are down in Scumble River

School psychologist Skye Denison-Boyd had hoped that her maternity leave would be at least a little relaxing, but when she and her husband, Wally, meet with the priest to discuss their newborn twins' christening, an explosion at the nearby bowling alley rocks the rectory. And although the business was closed at the time of the blast, there's a body inside.

As police chief, Wally is inevitably drawn into the investigation, which seems to indicate that foul play is afoot again in Scumble River, and Skye can't help but do a bit of her own sleuthing. But the clues come fast and furious, ranging from an odd new stranger in town to animosity toward the gambling machines that had recently been installed at the bowling alley, and Skye finds herself wondering if this could be the puzzle that stumps her for good.

New York Times bestselling author Denise Swanson has penned another hit for cozy fans with Die Me a River, the latest installment in her beloved Welcome Back to Scumble River mystery series.

Coming March 26 BOOK #2 IN THE Chef-to-Go SERIES

The back-to-school season can be murder

It's the beginning of the university's fall semester and Dani can't wait for the college students to return to Normalton, Illinois―after all, without them, there is no one to support her Lunch-to-Go service, which is a vital part of her Chef-to-Go business. But Normalton University's orientation week is marred by a mysterious murder, along with a series of car-jackings and sightings of a mysterious creature in a pond on campus. And with the whole town feeling unsettled, Dani finds herself dealing once again with the infuriatingly handsome Spencer Drake, the head of security at the university.

Although Dani vowed that her life would never again be boring and routine after she quit her stifling corporate job, she had no idea that she'd end up dealing with such strange happenings―not to mention murder. But as the trouble in Normalton draw worryingly close to home, Dani realizes that if the killer isn't caught soon, she may be the next one who is found scone cold dead.

Enjoy the occasional romance?


Take one dedicated wildlife veterinarian who treats her animals as if they were her babies, add an impossibly handsome nightclub manager who’s determined to open the hottest spot in Las Vegas, and what do you have? A sweet, sexy romance that proves that no matter how much a man and woman may snarl at the idea of a relationship, love always wins.

* * *

Marco Thorne was hired by Club Wilde’s owner to open up the newest, most outrageous venue yet. He is absolutely certain that he can handle all the competition Las Vegas has to offer until his overbearing boss contracts with Lions and Tigers and More sanctuary to have live exotic animals present in the jungle-themed club. Still, he has no choice but to go along with his boss’s idiotic scheme, even if he thinks it’s the worst idea he’s ever heard.

Dr. Sage DeSantis’s entire life is devoted to keeping the animals under her care in the sanctuary healthy and happy. After the sanctuary’s owner announces that he’s renting out some of Sage’s babies to Club Wilde, she’s sickened that they will once again be exploited.

When Marco and Sage meet, the chemistry between them nearly knocks them off their feet. Although they both have experiences in their past that make them leery of love, and Sage is determined to guard her heart, Marco is all in. But will Marco be able to convince Sage to give them a chance?

* * *

Publisher’s warning: This book contains sensual consummated love scenes.

Series description:

Second in Denise Swanson’s new Delicious contemporary romance series. All books are complete with no cliffhangers and a guaranteed HEA!

Sinfully Delicious is available now!

Undeniably Delicious is coming in 2019!

For more information, please visit
Catch up with me on 


  1. The recipe for lasagna sounds divine, however, my Cajun hubby wouldn't eat it and it's only the two of us. I will send this to daughter living in NC. She is married to a serviceman from CA so he will definitely go for this. They have lots of company. (No babies yet but we're hoping!) Have a fabulous weekend!

  2. The recipe for Zucchini Lasagna sounds yummy. I'm always looking for more ways to use zucchini.

    Great sounding books and I'd love the opportunity to read all of them. They are on my TBR list.
    2clowns at arkansas dot net

  3. Dear me, I got busy yesterday and never made it here!
    How does the zucchini hold up to the double cooking? It doesn't turn to mush? Mushy zucchini is not fun.