What to do with Zucchini's

I've discovered a great vegetarian magazine called "Vegetarian Times", they have a great website "vegetariantimes.com", check it out.

My garden has bestowed upon me giant zucchini's. One week they where about 3", the next week huge!!! What to do with zucchini, I've made zucchini brownies (don't recommend it), zucchini muffins, not bad, zucchini "fried" in oven with Italian seasonings sprinkled on top and finally marinara sauce with tons of chopped zucchini!

For lunch I made this yummy zucchini dish I adapted from "cookinglight.com".

LAYERED ZUCCHINI

3 CUPS WATER

3 CUPS SLICED ZUCCHINI

MARINARA SAUCE

1 CUP FAT-FREE COTTAGE CHEESE

1 TABLESPOON PARSLEY

1/4 CUP EGG SUBSTITUTE (LIKE "EGG BEATERS")

ITALIAN BREAD CRUMBS

1 TABLESPOON GRATED PARMESAN CHEESE

1 CUP PRESHREDDED PART-SKIM MOZZARELLA CHEESE

Preheat oven 350 degrees

Boil water, add zucchini, boil about 3 minutes, drain and cool.

Mix cottage cheese, parsley and egg substitute.

Mix Italian bread crumbs and Parmesan cheese.

Arrange zucchini in a shallow casserole that has been lightly sprayed. Sprinkle with 1/2 breadcrumbs. Spread 1/2 cottage cheese mixture over breadcrumbs; then 1/2 marinara sauce then 3/4 cups mozzarella cheese. Repeat layering beginning with remaining breadcrumbs and ending with marinara sauce.

Bake 30 minutes.

Sprinkle with remaining mozzarella and bake 5 more minutes.

ENJOY!