Zucchini Parmesan

Kind of like a parmesan, kind of like a lasagna, but COMPLETELY like a delicious and healthy (in moderation - a slice is great, just don't eat the whole thing in one sitting  - that would be a lot of cheese, even though you will probably want to...) meal :-) I cut the zucchini lengthwise on a mandolin so I get really thin slices and use them in place of noodles! Cuts the carbs down but a LOT but retains the look and feel of a traditional lasagna. This can also be made with eggplant, cut the same way :-)

Zucchini Parmesan
3 Large Zucchinis (we're going for girth here, to most resemble the width of a traditional lasagna noodle)
8 oz Mushrooms, chopped
3-4 Roma Tomatoes, skins removed**, diced
1 Medium Onion, diced
3 Cloves Garlic, minced
16 oz of your favorite tomato-based pasta sauce, whether it be homemade or bought
16 oz Ricotta Cheese, Part-skim
1 C Parmesan Cheese, divided, plus a little extra for garnish
8 oz Mozzarella Cheese
1 T Olive Oil. divided
1 T Italian Seasoning
1 t Garlic Powder
1 t Onion Powder
1 t Salt
1 Egg, beaten
Salt, fresh cracked Black Pepper, and Italian Seasoning to taste

Slice zucchinis on mandolin into thin slices (if you don't have a mandolin, 1-you should pick one up - I got mine for less than $10 at Target, and 2 - Just slice them lengthwise as thin as you can with a knife. But seriously, get a cheap plastic mandolin). Drizzle with a bit of olive oil, salt and pepper and place in single layer on parchment lined cookie sheet(s) in a 400 degree oven to roast. Meanwhile, heat remaining olive oil in saute pan over medium, add mushrooms, tomatoes, and onions and saute until onion is translucent. Add garlic and cook 1 minute, or until fragrant. Combine veggies with ricotta, 1/2 C parmesan, Italian seasoning, garlic and onion powders, and 1 t salt. Stir to combine, taste, adjust salt level. Add egg, stir to combine.

Once your zuccinis are done roasting, turn the oven down to 350 and grab a 9x13 glass dish and start your layering: 1/3 of tomato sauce, 1/2 of the zucchini slices, overlapping the edges, 1/2 of the ricotta mixture, 1/4 C Parmesan, sprinkled, 1/3 Package of Mozzarella Cheese. Sprinkle with salt and pepper and a bit of italian seasoning. Repeat this once more. Finish off with the remaining tomato sauce, remaining mozzarella, and a little parmesan. Sprinkle with Italian Seasoning (makes it look super pretty on top).

Cover with aluminum foil and bake in 350 degree oven for 40 minutes. Remove foil and bake an additional 10 minutes, or until golden and bubbly on top.

**To remove the skins from the tomatoes without damaging them, bring a pot of water to a boil and prepare an ice bath on the side. Cut a very shallow "X" into the bottom of the tomato and drop them in batches into the boiling water. After 1 minute, remove with slotted spoon and plunge into ice bath. The skins should come right off just by rubbing the tomato. VOILA! Done :-)