Spinach Pesto and Zucchini Rolled Lasagna

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I’ve fallen down the rabbit hole. Apparently it’s not just for Alice you know. It’s for crazy busy moms with not enough time on their hands, over 40 hours of work a week, more doctor appointments than one can handle, and school functions that I didn’t even know existed.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I’ve still been cooking. Er, well, I guess if bean tostadas and pasta and tomato sauce count. When I’m busy, my creative cooking sides goes into hiding. I literally cannot find her. I will be thoroughly pouring myself into my newest cookbooks to rectify that.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

We’ve also been eating a vegetarian lifestyle. So thinking of things to make has been a challenge.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

I still make meatballs for a couple of the kids, but my finicky shark usually doesn’t eat meat, so I have to separate EVERYTHING. Funny thing, I gave it up for him-the meat stuff. Then I discovered my body was happier without meat. I still have it occasionally. Maybe twice a month. My husband apparently decided to follow suit and has given up red meat and eat less of everything else too. We feel good. We still love our dairy and eggs though!

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

This recipe was one I made before I gave up meat, surprisingly. I just love pasta and spinach. So yea, that’s where this comes in. And it’s super easy to get on the table in around 30 minutes.

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

Spinach Pesto and Zucchini Rolled Lasagna | Famished Fish, Finicky Shark

The final product!

Spinach Pesto and Zucchini Rolled Lasagna

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 232 calories

Fat 11 g

Carbs 25 g

Protein 9 g

8


Spinach Pesto and Zucchini Rolled Lasagna

Ingredients

  • 8 dry lasagna noodles
  • one large zucchini sliced lengthwise into eight pieces
  • 8 loosely packed cups baby spinach
  • 1 oz fresh Parmesan cheese
  • 1 to 2 cloves garlic
  • 1 Tb basil purée from tube
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup olive oil
  • 12 oz spaghetti sauce
  • 2/3 cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 425F.
  2. Bring a large pot of water to boiling. Add [1 tsp salt] and 8 uncooked lasagna noodles. Add sliced zucchini.
  3. In a food processor, combine the spinach, garlic, basil, parmesan cheese, salt and pepper. Process until smooth. Stream in the olive oil with the processor running, until the mixture is emulsified.
  4. In a 2 quart casserole dish, spread 4 oz of spaghetti sauce.
  5. Drain the lasagna noodles and zucchini and place on damp paper towels.
  6. Spread a tablespoon of pesto down the center of each lasagna noodle. Top with a slice of zucchini. Roll up and place seam side down over pasta sauce in casserole. Repeat with remaining noodles and zucchini. Top with remaining pasta sauce. Sprinkle with mozzarella cheese.
  7. Bake uncovered for 10 minutes, until heated through and bubbly.

Notes

Use remaining pesto to spread onto plates before serving.
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Mexican Lasagna Casserole

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Every Tuesday my husband and I are lucky enough to enjoy a date night on the town. And every Tuesday we spend the first 30 minutes trying to decide where we are going to go for dinner. You know the typical “I don’t know, what do you want?” “Whatever you want is fine.” “But what do you want?”

Except instead of actually talking about where we were going to go, we literally drove to SIX different places. We were headed to one Vietnemese restaurant for Pho, then turned the opposite direction due to holiday traffic. Then after turning towards an alternate Vietnamese restaurant, we had to detour yet again due to a broken stop light and a line of cars 3 miles long.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Then we thought we would hit up a small Mexican restaurant next to our local winery. That was a bust, as the parking lot was packed for Taco Tuesday. So we headed to yet another small Mexican restaurant. After going inside with the baby, we decided it looked way sketchy-their freezer bin was in the hallway by the restrooms! We walked down the small strip mall to what we thought was a sushi restaurant-with the names of the sushi rolls in Spanish???

Okay that was that. We decided to take a detour to the original Vietnamese restaurant for the Pho. Then passed by the local Teppan Grill Wabi Sabi. As we almost pulled into there, we decided on Zendejas. The original Mexican restaurant I had in my head the entire time but didn’t want to be the decision maker.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Dinner was good! I devoured a huge chicken tostada salad-yum! And my hubby ordered the tastiest carnitas.

My point here is this: We can never decide what to eat.

Like this dinner for example. I wanted to make a taco salad, or enchiladas, or pasta, or cheesy lasagna. I couldn’t decide. So enter Mexican Lasagna Casserole-what you get when you introduce tacos to lasagna. You get the picture.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Ingredients:
1/2 pound broken lasagna noodles, cooked and drained
1/2 pound mostaccioli, cooked and drained
1 1/2 lbs ground beef
1 packet taco seasoning
3/4 cup water
1/2 cup onion, diced
2 cloves garlic, pressed
1 can diced green chiles
2 tomatoes, diced
1 1/2 cups frozen corn
1 15 oz can chili beans with liquid
2 oz sliced black olives (optional)
3 oz cream cheese
Salt and pepper to taste
2 cups shredded cheddar cheese
1 avocado, sliced
2 Tb chopped fresh cilantro

Directions:
I used lasagna noodles and mostaccioli because I had half pound of each. Feel free to use a whole pound of either.

First brown the ground beef with the onions and garlic in a large skillet over medium heat. Drain, if needed.

Stir in the taco seasoning, water, beans and green chiles.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Then stir in the corn and cream cheese.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Stir in the tomatoes and olives.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Let the meat mixture simmer and thicken about 10 minutes then stir in the cooked pasta.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Top with shredded cheese and put the lid on the skillet for a couple minutes to melt the cheese.

Garnish with cilantro.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

Top with ripe avocado slices for a heart healthy addition and rich, creamy flavor.

Mexican Lasagna Casserole | Famished Fish, Finicky Shark

This dish is simple and delicious!

What’s the longest game of “What do you want to eat?” that you’ve ever played?

 

Mexican Lasagna Casserole

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Number of servings: 10

Per Serving 769 calories

Fat 37 g

Carbs 68 g

Protein 42 g

10


Mexican Lasagna Casserole

Weight Watchers PointsPlus®: 20

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1/2 pound broken lasagna noodles, cooked and drained
  • 1/2 pound mostaccioli, cooked and drained
  • 1 1/2 lbs ground beef
  • 1 packet taco seasoning
  • 3/4 cup water
  • 1/2 cup onion, diced
  • 2 cloves garlic, pressed
  • 1 can diced green chiles
  • 2 tomatoes, diced
  • 1 1/2 cups frozen corn
  • 1 15 oz can chili beans with liquid
  • 2 oz sliced black olives (optional)
  • 3 oz cream cheese
  • Salt and pepper to taste
  • 2 cups shredded cheddar cheese
  • 1 avocado, sliced
  • 2 Tb chopped fresh cilantro

Instructions

  1. First brown the ground beef with the onions and garlic in a large skillet over medium heat. Drain, if needed.
  2. Stir in the taco seasoning, water, beans and green chiles. Then stir in the corn and cream cheese. Stir in the tomatoes and olives. Let the meat mixture simmer and thicken about 10 minutes, then stir in the cooked pasta.
  3. Top with shredded cheese and put the lid on the skillet for a couple minutes to melt the cheese. Garnish with cilantro. Top with ripe avocado slices, if desired.

Notes

I used lasagna noodles and mostaccioli because I had half pound of each. Feel free to use a whole pound of either.

.

Sloppy Joe Lasagna

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

People often don’t forget food. Ask someone to remember that special occasion and they might be able to tell you what they were wearing, who was there at the time, or what color the curtains were, but ask them what they ate that day… and you may just hear a mouthful.

  • I remember when my mom had her first baby shower with my little brother and how much I loved the spaghetti salad.
  • I remember on my first date I ordered a green salad, of course a salad.
  • I remember every Mexican dish served at my wedding.
  • I remember the exact flavors of the chilaquiles I was enjoying before I found out my grandfather was in the hospital and ready to meet Jesus. I still think of my grandfather every time I make chilaquiles.

So it’s no wonder every time I think of Sloppy Joe Lasagna I will think of my daughter. Because that is the last meal I cooked for the family the night she was born.

And it was soooooo good!

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Layers of al dente pasta sheets folded around sweet home style sloppy joe filling (recipe here) with rich melted mozzarella cheese and hearty ricotta layers. I will never forget that meal.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Sloppy Joe Lasagna

Ingredients:
10 sheets dry lasagna noodles
6 cups leftover sloppy joe filling
8 oz part skim mozzarella cheese
16 oz part skim ricotta cheese
1 egg
3/4 cup parmesan cheese, divided
1 tsp garlic salt
1 tsp dried parsley
14.5 oz can sliced Italian roma tomatoes, liquid reserved
cooking spray

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Preheat the oven to 350F.

Bring a large pot of salted water to boil and cook the lasagna noodles according to package directions. Drain and lay the noodles flat on damp paper towels.

Spray a large 13×9 inch baking dish with cooking spray.

In a medium bowl combine the ricotta cheese, egg and 1/2 cup parmesan cheese with garlic salt and parsley. Set aside.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Slice the mozzarella cheese thinly and set aside.

Drain the canned tomatoes, reserving the liquid. Slice the tomatoes thinly and set aside.

Spread 1 cup of the meat sauce on the bottom of the pan. Layer 3 noodles over the meat sauce along the length of the pan.

Spread 1/2 of the ricotta mixture over the noodles.

Layer with all of the tomatoes.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Place 1/3 of the mozzarella cheese slices over the tomatoes.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Top with 2 cups of the meat sauce.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Repeat the layers with 3 more noodles, the remaining ricotta, 1/3 of the cheese slices and 2 cups of the meat sauce.

For the final layer top with the remaining noodles, using the extra noodle to fill any gaps, then 1 cup meat sauce combined with the reserved tomato liquid.

Top with the remaining mozzarella cheese slices.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

And the remaining 1/4 cup parmesan cheese.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Cover with aluminum foil sprayed with cooking spray and bake for 40 minutes.
Remove the foil and bake uncovered for 20 more minutes.
Let rest for 10 minutes and then slice to serve. Makes 12 servings.

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Don’t you want to cut into that and make some food memories?!

Sloppy Joe Lasagna | Famished Fish, Finicky Shark

Sloppy Joe Lasagna

Prep Time: 20 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 12

Per Serving 335 calories

Fat 16 g

Carbs 19 g

Protein 30 g

12


Sloppy Joe Lasagna

Weight Watchers PointsPlus®: 9

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 10 sheets dry lasagna noodles
  • 6 cups leftover sloppy joe meat sauce
  • 8 oz part skim mozzarella cheese
  • 16 oz part skim ricotta cheese
  • 1 egg
  • 3/4 cup parmesan cheese, divided
  • 1 tsp garlic salt
  • 1 tsp dried parsley
  • 14.5 oz can sliced Italian roma tomatoes, liquid reserved
  • cooking spray

Instructions

  1. Preheat the oven to 350F.
  2. Bring a large pot of salted water to boil and cook the lasagna noodles according to package directions. Drain and lay the noodles flat on damp paper towels.
  3. Spray a large 13×9 inch baking dish with cooking spray.
  4. In a medium bowl combine the ricotta cheese, egg and 1/2 cup parmesan cheese with garlic salt and parsley. Set aside. Slice the mozzarella cheese thinly and set aside. Drain the canned tomatoes, reserving the liquid. Slice the tomatoes thinly and set aside.
  5. Spread 1 cup of the meat sauce on the bottom of the pan. Layer 3 noodles over the meat sauce along the length of the pan. Spread 1/2 of the ricotta mixture over the noodles. Layer with all of the tomatoes. Place 1/3 of the mozzarella cheese slices over the tomatoes. Top with 2 cups of the meat sauce.
  6. Repeat the layers with 3 more noodles, the remaining ricotta, 1/3 of the cheese slices and 2 cups of the meat sauce.
  7. For the final layer top with the remaining noodles, using the extra noodle to fill any gaps, then 1 cup meat sauce combined with the reserved tomato liquid. Top with the remaining mozzarella cheese slices and the remaining 1/4 cup parmesan cheese.
  8. Cover with aluminum foil sprayed with cooking spray and bake for 40 minutes. Remove the foil and bake uncovered for 20 more minutes.
  9. Let rest for 10 minutes and then slice to serve.

 

20 Minute Lunchbox Lasagna-Cheesy Corn Alfredo

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I have some pasta addicts in my house! Do you have little critters with food addictions too? I actually made a huge pasta and pizza party for my finicky shark’s 2nd birthday years ago, because he loves both so much!

Nothing is better in a lunch box than pasta! It’s soft and chewy, full of flavor, filling and delicious. I found a simple way to make my famished fish and finicky shark a special dish any day of the week. And it’s microwavable. And completely lunch box ready in 20 minutes!

First I heated up 6 lasagna noodles, all broken up, in 1 3/4 cups of water in the microwave for 12 minutes. Of course I put the noodles in a large 2 quart microwave safe dish. I stirred the broken noodles halfway through the cook time.

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Then I tossed in some simple ingredients: 3/4 cup of mozzarella cheese, 3/4 cup of cheesy alfredo sauce, and 3/4 cup of frozen corn kernels.

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I stirred it all those good things together.

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And drizzled it with an additional 2 Tb of alfredo sauce. Then I put it back in the microwave and heated the casserole on high for 3 minutes.

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Then I portioned the lasagna into 3 lunch box thermos containers and packed them in my 3 boys’ lunch boxes.

And viola-20 Minute Lunchbox Lasagna-Cheesy Corn Alfredo

And in case you were wondering, my kids came home with empty food containers today-they loved their lunchbox lasagna!

20 Minute Lunchbox Lasagna-Cheesy Corn Alfredo

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 3

Per Serving 35 calories

Fat 1 g

Carbs 6 g

Protein 1 g

36


20 Minute Lunchbox Lasagna-Cheesy Corn Alfredo

Weight Watchers PointsPlus®: 11

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 6 uncooked lasagna noodles, broken up
  • 1 3/4 cup water
  • 3/4 cup, plus 2 Tb white pasta sauce (alfredo)
  • 3/4 cup mozzarella cheese
  • 3/4 cup frozen corn

Instructions

  1. In a 2 quart microwave safe dish, add broken lasagna noodles and water. Microwave uncovered for 12 minutes, stirring halfway through the cook time.
  2. Stir in 3/4 cup alfredo sauce, mozzarella cheese, and corn. Drizzle the 2 Tb alfredo sauce on top and microwave for 3 minutes more on high.
  3. Divide into 3 servings in heat containing lunch box containers.

What do you pack in your kid’s lunch?

You may also enjoy Mac N Cheese Boats

An Italian Cupcake-Easy Lasagna Cupcakes

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Not long ago I came across this website called Slender Kitchen, which was introduced to me by Chris Freytag in her Clean Eating eBook (Oh, is that me in the featured testimonial? blushing). One of the recipes in her book were these delicious little Lasagna Cupcakes.

I have to say, my family and myself instantly fell in love with these little beauties. These are made with simple little layers of wonton wrappers in place of noodles and any vegetable, meat (or no meat) and sauce variation you can come up with. The first time I made these, I made them with ground turkey, a light creamy white sauce, spinach and broccoli, and some Colby jack cheese. This batch is made with ground beef, marinara, zucchini, and a classic Italian cheese mixture. Either way you go, these are sure to have your kids and family begging for more.

Easy Lasagna Cupcakes
8 oz lean ground beef
1 zucchini, cut into thin slices
1 cup marinara sauce
olive oil cooking spray
2/3 cup part skim shredded mozzarella cheese
2/3 cup fat free cottage cheese
1/3 cup fat free ricotta cheese
2 Tb parmesan cheese
1 egg
2 tsp Italian seasoning
24 wonton wrappers
12 cup muffin pan
Directions:
Preheat oven to 375F.
Spray a twelve cup muffin tin with cooking spray.
In a large bowl combine cheeses, egg and Italian seasoning. Mix well.
Brown lean ground beef in skillet over medium heat. Flash-cook the zucchini as well, for just two minutes.
Fold the marinara sauce into the ground beef.
Spray a 12 cup muffin pan with cooking spray and lightly press a wonton wrapper into each cup. Add a tablespoon of meat mixture, top with one or two zucchini slices and a half tablespoon of cheese mixture. Top with another wonton wrapper, press lightly and repeat layers, finishing with cheese layer.
Place in oven and bake for 20-25 minutes, until lightly browned and bubbly.
Serves 4-6. Prep 15 min. Cook 35 min.

 

These should really be called vanishing lasagna cupcakes.

 

I mean, really, when can I make more of these? I really like the white sauce, turkey, broccoli and spinach combo. Hmm, a vegetarian spinach alfredo combo sounds pretty darn awesome here too! With a hint of feta cheese. Yep, the options are endless.

Easy Lasagna Cupcakes

Prep Time: 15 minutes

Cook Time: 35 minutes

Number of servings: 6

Per Serving 319 calories

Fat 15 g

Carbs 25 g

Protein 21 g

6


Easy Lasagna Cupcakes

Weight Watchers PointsPlus®: 8 (4 PP per cupcake)

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 8 oz lean ground beef
  • 1 zucchini, sliced thinly
  • 1 cup marinara sauce
  • 2/3 cup part skim shredded mozzarella cheese
  • 2/3 cup fat free cottage cheese
  • 1/3 cup fat free ricotta cheese
  • 2 Tb parmesan cheese
  • 1 egg
  • 2 tsp Italian seasoning
  • 24 wonton wrappers

Instructions

  1. Preheat oven to 375F.
  2. Spray a twelve cup muffin tin with cooking spray.
  3. In a large bowl combine cheeses, egg and Italian seasoning. Mix well.
  4. Brown lean ground beef in skillet over medium heat. Flash-cook the zucchini as well, for just two minutes.
  5. Fold the marinara sauce into the ground beef.
  6. Spray a 12 cup muffin pan with cooking spray and lightly press a wonton wrapper into each cup. Add a tablespoon of meat mixture, top with one or two zucchini slices and a half tablespoon of cheese mixture.
  7. Top with another wonton wrapper, press lightly and repeat layers, finishing with cheese layer.
  8. Place in oven and bake for 20-25 minutes, until lightly browned and bubbly.

Notes

Optionally substitute ground turkey for the beef and white sauce for the marinara. Any vegetable substitutions work well, such as spinach and broccoli. Will alter nutrition information.

What flavor combinations will you choose? Feel free to share it here!
You may also enjoy Greek Chicken Meatballs

A Little Bite of Zucchini-Zucchini Lasagna Stacks

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I love zucchini. It’s so healthy and full of vitamins and fiber, delicious in bread, stews, soups, grilled and stir fried. Whether it’s a quick snack or a petite lunch, I’m always looking for something healthy and tasty to use it in. These quick zucchini stacks are no guilty pleasure. They are perfect for your next cocktail party or ladies brunch, or even a quiet romantic meal with the spouse served with a bottle of red wine. Healthy layers of scrumptious zucchini meets savory layers of cheeses and Italian herbs.

Zucchini Lasagna Bites
1 large, narrow zucchini, cut into thin slices
olive oil cooking spray
2/3 cup part skim shredded mozzarella cheese
2/3 cup fat free cottage cheese
1/3 cup fat free ricotta cheese
2 Tb parmesan cheese
1 egg
2 tsp iitalian seasoning
Preheat oven to 375F.
In a large bowl combine cheeses, egg and Italian seasoning. Mix well.
Spray a 24 cup mini muffin tin with cooking spray. Place a zucchini slice in each muffin cup.
*If zucchini slices are too large for muffin cups, quick steam by placing in a bowl with about an inch of water on the bottom and cover with a paper towel. Microwave for about 3 minutes, until slightly tender. This will allow the zucchini to collapse into the muffin cup.
Place scant teaspoons of cheese mixture over zucchini slices. Repeat layers, finishing with a final zucchini slice.
Spray lightly over zucchini cups with cooking spray. Place in oven and bake about 8-12 minutes, until zucchini is tender and cheese is lightly browned and bubbly.
Carefully remove with small spoon and cool on platter. Serve immediately. May also be frozen for later use and reheated in microwave.
Servings 12 appetizer, 4 main dish with salad. Prep 10 min. Cook 12 min.
It’s almost difficult not to eat too many of these cheesy zucchini bites. I brought these to work for lunch and enjoyed them with a big green salad.

Zucchini Lasanga Stacks

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Number of servings: 12

Per Serving 62 calories

Fat 4 g

Carbs 2 g

Protein 5 g

12


Zucchini Lasanga Stacks

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 zucchini
  • 2/3 cup part skim shredded mozzarella cheese
  • 2/3 cup fat free cottage cheese
  • 1/3 cup fat free ricotta cheese
  • 2 Tb parmesan cheese
  • 1 egg
  • 2 tsp iitalian seasoning

Instructions

  1. Preheat oven to 375F.
  2. In a large bowl combine cheeses, egg and Italian seasoning. Mix well.
  3. Spray a 24 cup mini muffin tin with cooking spray. Place a zucchini slice in each muffin cup.
  4. Place scant teaspoons of cheese mixture over zucchini slices.
  5. Repeat layers, finishing with a final zucchini slice.
  6. Spray lightly over zucchini cups with cooking spray.
  7. Place in oven and bake about 8-12 minutes, until zucchini is tender and cheese is lightly browned and bubbly.
  8. Carefully remove with small spoon and cool on platter. Serve immediately.

Notes

*If zucchini slices are too large for muffin cups, quick steam by placing in a bowl with about an inch of water on the bottom and cover with a paper towel. Microwave for about 3 minutes, until slightly tender. This will allow the zucchini to collapse into the muffin cup. May also be frozen for later use and reheated in microwave.

What is your favorite veggie appetizer?

You may also enjoy Eggplant Lasagna