Grilled Veggie Lasagna

This recipe was created using the produce I had on-hand.  I had 2 small eggplants and 3 small zucchini.  I grilled the veggies and then cut them up and used them as the “meat” in this veggie lasagna.  The end result is a smoky tasting lasagna.  Enjoy!

Grilled Veggie Lasagna

Ingredients

¨            3 small zucchini

¨            2 small eggplants

¨            1 ½ jars of your favorite tomato sauce

¨            1 package of lasagna noodles

¨            2 containers of ricotta cheese

¨            1 teaspoon dried basil

¨            1 egg

¨            Salt and pepper to taste

¨            1 bag of mozzarella cheese

¨            ¼ cup of parmesan cheese

 

Directions

1.    Peel eggplant, cut into large circles about ½ inch thick.  Salt and let sit for 30 minutes to get rid of bitter juices.  Rinse to remove salt and pat dry with paper towel, coat with olive oil.

2.   Preheat oven to 350 degrees.

3.   In large bowl combine the ricotta cheese, salt and pepper, basil parmesan cheese and egg, set aside.

4.   Cut zucchini into long strips about ½ inch thick, coat with olive oil

5.   Cook zucchini and eggplant on grill over medium heat until soft.  About 7 minutes on each side.

6.   Allow veggies to cool slightly and cut into small pieces.  Add to ricotta cheese mixture.

7.   In 9X13 baking dish, put down a layer of lasagna noodles.  Cover with tomato sauce; add 1/3 of the ricotta cheese mixture.  Continue to layer until you run of out ingredients.  Your final layer should be cheese.

8.   Cook for 1 hour in oven.

9.   Allow to sit for 15 minutes before serving.

Overall

This lasagna was delicious!  The smoky flavors from the grill gave it a great flavor.  I will be making this again.

Frugality

The zucchini was $.77, the eggplants were $1 each from Sprouts.  The ricotta was $5 for both containers and the mozzarella was $2 from Fresh and Easy.  The lasagna noodles were $2 and the pasta sauce was $2.  The total for a big pan of delicious lasagna is $13.77. 

Look Forward To

I have some brussel sprouts and some green beans to use.

Minestrone

This is one of my favorite recipes.  It’s a great combination of some of the greatest flavors:  onion, tomato, basil, zucchini, potato and pasta.  The longer you cook this soup, the better it tastes.  You will definitely enjoy this one!

Minestrone

Ingredients

¨            2 large cans of stewed tomatoes with basil

¨            2 large onions, chopped

¨            Extra virgin olive oil (enough to coat bottom of soup pot)

¨            3 red potatoes, cleaned and cubed

¨            5 medium zucchini, peeled and sliced

¨            1 bunch of swiss chard, cleaned and torn into pieces

¨            ½ pound rotini pasta, prepared according to directions

¨            ¼ pound parmesano reggiano, cut into ½ inch cubes

¨            Salt and pepper to taste

 

Directions

1.    In large soup pot, coat bottom of pan with olive oil.  Heat and add onions, cook over medium heat for about 10 minutes. 

2.   Add canned tomatoes and 2 cans of water.  Heat for about 15 minutes.

3.   Add potatoes and cook until fork tender.

4.   Add zucchini and cook until fork tender.

5.   This is the point where you should cook as long as possible.  I usually let this mixture simmer for at least 3 hours.

6.   About 20 minutes before you are ready to serve, add swiss chard, 1 more can of water, the pasta and the cheese.  Cook until swiss chard is softened and slightly darkens.

7.   Serve with Parmesan cheese over the top of your soup.

Overall

This is a lengthy, time-consuming recipe that is worth every minute.  The result is a full pot of deliciousness.  This is my interpretation of a classic Sicilian recipe passed down in my family for years.

Frugality

The onion was $.88 for the pound, the swiss chard was $1.29, the zucchini was on sale for $.77, the potatoes were $1.50, the canned tomatoes were each $1.89, the cheese was about $5, and the pasta was $1.50.  The total for this entire pot is about $14.50.  Well worth it!

Look Forward To

I still have a broccoli to use and there’s a shopping trip in my near future.

Chocolate Zucchini Bread

This recipe was inspired by a recipe I found on www.allrecipes.com.  I made some adjustments and this is what I came up with.

Chocolate Zucchini Bread

Ingredients

• ½ cup melted milk chocolate chips
• 3 eggs
• 2 cups white sugar
• 2 tablespoons unsweetened cocoa powder
• 1 cup vegetable oil
• 2 cups grated zucchini (1 medium zucchini)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup milk chocolate chips.

 

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans. In a microwave-safe bowl, microwave ½ cup of chocolate chips until melted. Stir occasionally until chocolate is smooth.
2. In large bowl, combine dry ingredients:  sugar, cocoa powder, flour, sugar, baking soda, salt and 1 cup chocolate chips
3. In a mixing bowl, combine eggs, sugar, oil, grated zucchini, vanilla and chocolate; beat well. Stir in the dry ingredient mixture. Pour batter into prepared loaf pans.
4. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
5. Allow loaves to cool for at least 10 minutes before removing from loaf pan.

Overall

This was simply delicious….the best bread I’ve ever made in fact.  It reminds me of cake!

Frugality

The zucchini was on sale at Sprouts for $0.88, the chocolate chips were $2 from Target and everything else was on hand.