Zucchini Lasagna

• 2 whole Medium Sized Zucchini- Shredded (about 4 Cups)
• 1 box Lasagna Noodles
• 26 ounces, weight Spaghetti Sauce
• 22 ounces, weight Cottage Cheese
• 2 Tablespoons Dried Oregano
• 1 Tablespoon Garlic Salt
• 2 cups Shredded Mozzarella Cheese

Preparation Instructions

Preheat oven to 350 degrees.

In a 9×13 pan, pour 1/4 of spaghetti sauce and even out. Put a layer of uncooked lasagna noodles on top of sauce. Mix remaining spaghetti sauce, zucchini, and garlic salt in a large bowl. In a separate bowl, mix cottage cheese and oregano.

Layer 1/2 cottage cheese mix on top of noodles in pan, then layer 1/2 zucchini mix on top of that. Put down a layer of noodles. Repeat once more, ending with noodles on top. Cover with mozzarella cheese.

Bake on center rack for 45 minutes. Remove from oven and let pan rest for 15 minutes before serving. You may have to lay tin foil on top to keep the cheese from browning too soon.

Low Fat Chocolate Peanut Butter Fudge

• 252 grams Chocolate Protein Powder
• 48 grams Rolled Oats
• 120 milliliters Zero Fat Milk
• 20 grams Cornflakes
• 20 grams Peanut Butter

Preparation Instructions

1. Pour all the ingredients together (except milk) in a big bowl.
2. Mix thoroughly.
3. Drizzle milk and mix well.
4. Get a small piece of cling wrap, drop a scoop of the mixture on it.
5. Turn the wrap tightly.
6. Refrigerate it for at least 45 minutes.

Zucchini Fries

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1

Grilled Zucchini Fries

Added by patiodaddio on July 12, 2010 in Sides, Vegetables

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 4

Difficulty Easy

Ingredients

• 12 whole Baby Zucchini (about 4-5 Inches Long And An Inch In Diameter)
• 1-½ Tablespoon McCormick Grill Mates® Garlic & Onion Medley Seasoning
• ¼ cups Canola Oil
• ⅛ cups Balsamic Vinegar
• 2 teaspoons Black Pepper, Ground Fresh
• Parmesan Cheese To Taste

Preparation Instructions

Note: If you can’t find baby zucchini, use normal sized ones that are quartered lengthwise.

Wash the zucchini under cold water and drain well.

Trim about 1/8″ from the stem of each squash.

Square each zucchini by removing a sliver from each side.

Combine the seasoning, oil, vinegar and pepper in a large zip-top bag.

Seal the bag and shake to combine the marinade ingredients.

Add the zucchini to the bag, seal, and set aside for one to two hours.

Prepare your grill for direct cooking at medium heat (about 350º).

Oil the cooking grate lightly with canola oil.

Remove each zucchini from the bag, shake off the excess marinade, and lay them on the grill at a 45º angle. Reserve the marinade left in the bag.

Grill each side until they are nicely browned, about 2-3 minutes.

Lightly brush the zucchini with a small amount of the marinade each time you turn them.

Remove the zucchini to a platter in a single layer and immediately shave the cheese over them to taste.

Serve and enjoy!

2

Grilled Zucchini Fries

Added by patiodaddio on July 12, 2010 in Sides, Vegetables

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 4

Difficulty Easy

Ingredients

• 12 whole Baby Zucchini (about 4-5 Inches Long And An Inch In Diameter)
• 1-½ Tablespoon McCormick Grill Mates® Garlic & Onion Medley Seasoning
• ¼ cups Canola Oil
• ⅛ cups Balsamic Vinegar
• 2 teaspoons Black Pepper, Ground Fresh
• Parmesan Cheese To Taste

Preparation Instructions

Note: If you can’t find baby zucchini, use normal sized ones that are quartered lengthwise.

Wash the zucchini under cold water and drain well.

Trim about 1/8″ from the stem of each squash.

Square each zucchini by removing a sliver from each side.

Combine the seasoning, oil, vinegar and pepper in a large zip-top bag.

Seal the bag and shake to combine the marinade ingredients.

Add the zucchini to the bag, seal, and set aside for one to two hours.

Prepare your grill for direct cooking at medium heat (about 350º).

Oil the cooking grate lightly with canola oil.

Remove each zucchini from the bag, shake off the excess marinade, and lay them on the grill at a 45º angle. Reserve the marinade left in the bag.

Grill each side until they are nicely browned, about 2-3 minutes.

Lightly brush the zucchini with a small amount of the marinade each time you turn them.

Remove the zucchini to a platter in a single layer and immediately shave the cheese over them to taste.

Serve and enjoy!

3

Grilled Zucchini Fries

Added by patiodaddio on July 12, 2010 in Sides, Vegetables

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 4

Difficulty Easy

Ingredients

• 12 whole Baby Zucchini (about 4-5 Inches Long And An Inch In Diameter)
• 1-½ Tablespoon McCormick Grill Mates® Garlic & Onion Medley Seasoning
• ¼ cups Canola Oil
• ⅛ cups Balsamic Vinegar
• 2 teaspoons Black Pepper, Ground Fresh
• Parmesan Cheese To Taste

Preparation Instructions

Note: If you can’t find baby zucchini, use normal sized ones that are quartered lengthwise.

Wash the zucchini under cold water and drain well.

Trim about 1/8″ from the stem of each squash.

Square each zucchini by removing a sliver from each side.

Combine the seasoning, oil, vinegar and pepper in a large zip-top bag.

Seal the bag and shake to combine the marinade ingredients.

Add the zucchini to the bag, seal, and set aside for one to two hours.

Prepare your grill for direct cooking at medium heat (about 350º).

Oil the cooking grate lightly with canola oil.

Remove each zucchini from the bag, shake off the excess marinade, and lay them on the grill at a 45º angle. Reserve the marinade left in the bag.

Grill each side until they are nicely browned, about 2-3 minutes.

Lightly brush the zucchini with a small amount of the marinade each time you turn them.

Remove the zucchini to a platter in a single layer and immediately shave the cheese over them to taste.

Serve and enjoy!

4

Grilled Zucchini Fries

Added by patiodaddio on July 12, 2010 in Sides, Vegetables

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 4

Difficulty Easy

Ingredients

• 12 whole Baby Zucchini (about 4-5 Inches Long And An Inch In Diameter)
• 1-½ Tablespoon McCormick Grill Mates® Garlic & Onion Medley Seasoning
• ¼ cups Canola Oil
• ⅛ cups Balsamic Vinegar
• 2 teaspoons Black Pepper, Ground Fresh
• Parmesan Cheese To Taste

Preparation Instructions

Note: If you can’t find baby zucchini, use normal sized ones that are quartered lengthwise.

Wash the zucchini under cold water and drain well.

Trim about 1/8″ from the stem of each squash.

Square each zucchini by removing a sliver from each side.

Combine the seasoning, oil, vinegar and pepper in a large zip-top bag.

Seal the bag and shake to combine the marinade ingredients.

Add the zucchini to the bag, seal, and set aside for one to two hours.

Prepare your grill for direct cooking at medium heat (about 350º).

Oil the cooking grate lightly with canola oil.

Remove each zucchini from the bag, shake off the excess marinade, and lay them on the grill at a 45º angle. Reserve the marinade left in the bag.

Grill each side until they are nicely browned, about 2-3 minutes.

Lightly brush the zucchini with a small amount of the marinade each time you turn them.

Remove the zucchini to a platter in a single layer and immediately shave the cheese over them to taste.

Serve and enjoy!