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Print This Baked Spaghetti with Zucchini Recipe

Baked Spaghetti with Zucchini Recipe

Baked Spaghetti with Zucchini Sauce

Baked spaghetti, made with fresh tomatoes and zucchini right out of the garden. Picking your vegetables and cooking up a meal, nothing can beat the flavors. Bell peppers, onion, zucchini, garlic, fresh tomatoes and don't forget the eggs, fresh from the hen house.

1 – 8 ounce package whole grain organic spaghetti
2 large eggs, beaten
1/3 cup parmesan cheese, grated
2 tablespoons parsley flakes
1 – 8 ounce package mozzarella cheese, shredded
1 medium size zucchini, chopped
1/2 cup green bell pepper, chopped
1/2 cup onion, chopped
2 cloves garlic, minced
3 cups tomato sauce
1 teaspoon salt
1/8 teaspoon ground black pepper
1 Tablespoon Italian seasoning
1/2 cup parmesan cheese, grated

Oven Temp: 350°
Recipe Cooking Time: 25 minutes
Pan Type: baking pan

Baked Spaghetti Directions

Preheat oven, spray pan and set aside.

Cook spaghetti according to package directions and drain well. Combine drained spaghetti, beaten eggs, cheese and parsley. Layer half of the spaghetti special mixture in prepared pan.
Top with half of mozzarella cheese.
Repeat layers.
Bake for the allotted time.

Cook zucchini, green bell pepper, onions and garlic in a large skillet until vegetables are tender.
Add tomato sauce, salt, pepper and Italian seasoning. Bring mixture to a boil.
Reduce heat and simmer for 20 minutes or until sauce has thickened.
To serve, cut baked spaghetti and cheese into squares.
Pour the tomato, zucchini sauce over the spaghetti and top with parmesan cheese, let set for 10 minutes before serving.

Recipe Serves: 6 – 8

For Baked Spaghetti with meat click here.

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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