RECIPES

Ingredients

4 zucchinis cut in slices 3/4 inch (1 ½ cm) thick.

Prepare 3 bowls with the following ingredients:            

1- First bowl:

• ½ cup (125ml) pastry flour                                                                                        

2- Second bowl:

• 2 eggs, beaten

3- Third bowl:

• ½ cup (125ml) wheat germ
• ½ cup (125ml) breadcrumbs
• Parmesan cheese, grated
• Pinch of basil

Dip each slice of zucchini in the pastry flour, in the eggs and finally in the wheat germ and breadcrumbs mixture.  Lay the dipped zucchini slices on an oiled baking sheet (or a baking sheet covered with parchment paper) and cook in the oven at 350 F (180 C) for about 20 to 25 minutes.

While the zucchini slices cook:            

1- Mesure and put aside 2 cups (500ml) spaghetti sauce                                                             

2- In a bowl, mix together:

• 2 cups (500ml) Quark cheese, creamy cottage cheese or ricotta
• 2 eggs, beaten
• 1 to 1 ½ cups (250 to 375ml) fresh spinach, chopped
• ½ teaspoon (2ml) sea salt
• Pinch of nutmeg
• Pinch of pepper

3- Grate about 4 ounces (113g) of mozzarella or a mix of mozzarella, gruyere and cheddar

Preparation

In a lasagna dish, spread:

1. 1/3 spaghetti sauce
2. ½ zucchinis
3. ½ of the cheese, eggs and spinach mixture
4. Another 1/3 spaghetti sauce
5. Rest of zucchinis
6. Rest of cheese, eggs and spinach mixture
7. Rest of spaghetti sauce
8. Grated cheese

Cook in the oven at 375 F (190 C) for 45 minutes.  Let stand for at least 10 to 15 minutes before serving.

NB: Zucchinis can be replaced by eggplants or a mix of eggplants and zucchinis.

Lise Guénette, ND.A.
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