Using up our veggies

Zucchini Lasagna

Last night we made two different dishes because we needed to use up the veggies as we will be out of town at our son's this weekend. The first recipe is a new one I tried and the last one is Doug's favorite with a few different things thrown in.

Zucchini No-Noodle Lasagna

3 zucchinis
15 ounces of ricotta cheese
1 bag of parmesan cheese
1 bag of mozzarella cheese
1 cup of chopped onions
1 cup of fresh chopped parsley
roasted garlic
marinara sauce
1 egg

I sliced the zucchini in rounds and then each round into quarters. I mixed the chopped onions in with the zucchini. You can use any type of onion you like. I used the maui onion we already had.

I mixed the roasted garlic with the pesto sauce I used.

I mixed the egg, ricotta cheese, parmesan cheese and parsley together.

One mistake I made with this dish, is that instead of using marinara sauce, I wanted to use up some pesto sauce I had left. That might have tasted good, but because pesto sauce is runnier, it had more liquid than I wanted. So next time I will use a thicker sauce, perhaps even make my own as I've done in the past. But the pesto sauce did taste good in the dish.

I also used a baking dish that was to shallow and we had liquid run over. Or perhaps we should have just placed a cookie sheet under it so that the oven wasn't such a mess. (Thanks to Doug for cleaning the oven.)

I put the pesto sauce in the bottom of the baking dish.

Next, I layered the zucchini and onion mixture.

Next, I placed the ricotta cheese, parsley and egg mixture.

Then I placed a little more of the pesto sauce on top.

Then I used the bag of mozzarella cheese to top it off.

We baked it in the oven for 45 minutes at 350 degrees with foil covering the top. We then removed the foil and baked for another 15 minutes. When you feel the cheese has melted, pull it out of the oven and let stand for 5 to 10 minutes.


Sauteed Bok Choy


Doug's favorite


4 to 6 bunches of baby bok choy (ends removed about 1/4 inch)
1 cup shredded carrots
1 cup onions (any type)
5 cloves of fresh garlic - minced
1 cup chopped fresh parsley
1 cup chopped celery leaves
1 cup chopped celery
1 TBS of fresh ginger root - minced
1 or 2 cups of either vegetable soup broth or chicken soup broth (depends on the amount of bok choy used)
olive oil

Add olive oil to heated frying pan or wok. Add garlic, ginger, onions, parsley, celery leaves and celery and brown.

Add bok choy, carrots and soup broth. Cook until bok choy is tender.

There's a lot of other things you can add. I was tempted to add the green beans and radishes we still have. But I'm hoping they'll keep for a stir fry.