Zucchini Lasagna – Serves 8

Heat oven to 425. Coat two 15 x 10 x 1-inch baking pans w nonstick olive oil spray. Cut each zucchini lengthwise in half; then cut each half lengthwise into slices about 1/4″ thick. Spread on prepared pans in single layer; season w Italian seasoning, salt and pepper. Bake for 25 min, turning once halfway through baking. Meanwhile, in large skillet, heat oil over medium high heat. Add ground turkey; cook, stirring to break up clumps, until no longer pink, about 4 min. Stir in s & p and pasta sauce; cook 2 min. Remove from heat. Remove zucchini slices from oven; set aside. Reduce temp to 350. In food processor, combine ricotta, s & p, basil, eggs and 2 T Parmesan. Pulse until combined and smooth. Assemble: Sprinkle 2 T bread crumbs in bottom of 13 x 9 x 2-inch baking dish. Top w half the zucchini slices, covering bottom of dish. Spread zucchini w cheese mix. Sprinkle w 3 T bread crumbs. Top w remaining zucchini slices. Sprinkle w remaining 3 T bread crumbs. Top w sauce. Spread mozzarella cheese over turkey layer. Sprinkle w remaining 2 T Parmesan. Bake at 375 until cheese is browned and sides of dish are bubbling, about 40 min. Let stand 10-15 min before serving.

Zucchini 4 medium (2 lb) or summer squash
Italian Seasoning 0.5 tsp dried
Olive Oil 2 T
Turkey 1.25 lb ground
Pasta Sauce 2 c prepared
Cheese, Ricotta 2 c
Basil 1 c fresh
Egg 2 large
Cheese, Parmesan 0.25 c grated
Bread crumbs 8 T
Cheese, Mozzerella 8 oz shredded