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.
Ingredients
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.
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!
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!
ReplyDeleteteddi1961(at)arcemont(dot)com
The recipe for Zucchini Lasagna sounds yummy. I'm always looking for more ways to use zucchini.
ReplyDeleteGreat sounding books and I'd love the opportunity to read all of them. They are on my TBR list.
2clowns at arkansas dot net
Dear me, I got busy yesterday and never made it here!
ReplyDeleteHow does the zucchini hold up to the double cooking? It doesn't turn to mush? Mushy zucchini is not fun.