Grilled Zucchini Lasagne

Ingredients:

3 large zucchini
14 oz white mushrooms thinly sliced
1 bottle of your favorite pasta sauce
2 small yellow onions
Penzy Spice Pizza Seasoning
1 batch of Cashew Ricotta
1 (4 link) package of Meatless Italian Sausage

Directions:

1. Make the cashew cream. I used a recipe from the following website The Simple Veganista
I made mine the day prior so the flavors could meld.

2. Using a mandoline - slice the zucchini longways into thin strips. Also thinly slice the mushroom, onions, and Italian sausage. Make sure the veggie sausage is as thin as you can get it.

3. Toss the zucchini in a bit of olive oil and a few dashes of Penzy's Pizza Seasoning

4. Grill zucchini directly on the grill. Wrap up the mushrooms in foil with a little olive oil and pizza seasoning. Wrap up the sausage with the onions after tossing with a little olive oil and pizza seasoning. Grill until the zucchini has grill marks and is slightly tender. The rest should all be cooked until tender.

5. Once everything is grilled, start layering your lasagne in an 8x8 baker. Pour in a bit of sauce. Then layer the Zucchini, next spoon on a thin layer of Cashew Ricotta, next the Sausage and onions, mushrooms, and then repeat. Top with sauce and bake at 350 until bubbly. Sprinkle with vegan parmesan if you wish.  It is a bit runny the first day so it is a great dish to make the day before and reheat.

#1 Sauce

                                                                                   

#2 Grilled Zucchini

#3 Cashew Ricotta

#4 Onions and Veggie Sausage

#5 Mushrooms

Zucchini Chips

    Slice Zucchini thinly

                                         

Toss with olive oil & Penzy's Greek Seasoning

                                         

Place in Dehydrator. Wait several hours until crisp. Enjoy!

Summer Squash & Onions

This is another classic dish that my grandmother would make during the summer & fall. It is naturally savory and sweet. Enjoy.

3 medium zucchini (mix in a yellow summer squash if you wish)
1 medium to large onion.
1/2 Tbs butter
1 Tbs olive oil.
Salt & Pepper

Directions:
1. Slice up the squash in medium sliced. Cut in half in you wish but I like mine in full circles.
2. Slice the onion into rings. Do not make the slices too thin or they will melt away while you cook.
3. Cook until soft. Salt & Pepper to taste.

zucchini pasta

I love pasta. I love bread. I love carbs in general. Sadly, they don't love me.   So, in order to cut the carbs I indulged in my love for kitchen gadgetry and purchased the Paderno turning slicer. My goal: to make zucchini pasta. Today I fetched a fairly large zucchini and busted out the slicer. I was pleasantly surprised. It was incredibly easy to use and my big zucchini created a giant bowl of "noodles". 

making zucchini noodles 

Directions:

Place zucchini noodles in a large pot with an inch or so of boiling water. 

Put the lid on and let the noodles steam until they are al dente. They shouldn't be crunchy or mushy but somewhere in the middle.  Once the noodles are ready drain them; they create a lot of their own juice. Drizzle on garlic infused olive oil and salt & pepper to taste.

Top with your favorite sauce, cheese, peppers, etc. Tasty!