EZ Cheesy Zucchini Lasagna

1/2 of recipe: 250 calories, 7g fat, 810mg sodium, 31g carbs, 4g fiber, 10g sugars, 18g protein -- PointsPlus® value 6*

Ingredients:
1/2 cup light or low-fat ricotta cheese
2 tbsp. liquid egg whites (about 1 egg white)
1 tbsp. chopped fresh basil
1/2 tsp. chopped garlic
1/4 tsp. salt
Dash ground nutmeg
Four 1/4-inch-thick zucchini slices (cut lengthwise from long zucchini)
1 cup chopped mushrooms
1 cup canned crushed tomatoes
1/2 tbsp. Italian seasoning
2 sheets oven-ready lasagna noodles
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. reduced-fat Parmesan-style grated topping
Optional seasoning: black pepper

Directions:
Preheat oven to 425 degrees. Spray a loaf pan with nonstick spray.

In a medium bowl, thoroughly mix ricotta cheese, egg whites, basil, garlic, salt, and nutmeg.

Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook zucchini strips until softened, about 3 minutes per side.

Remove zucchini, and pat dry.

Remove skillet from heat, re-spray, and return to medium-high heat. Cook and stir mushrooms until softened, about 4 minutes.

Stir mushrooms into ricotta mixture.

In another medium bowl, mix crushed tomatoes with Italian seasoning.

Evenly layer ingredients in the loaf pan: 1/4 cup seasoned tomatoes, 1 lasagna sheet, half of the mushroom-ricotta mixture, 1/4 cup seasoned tomatoes, 2 zucchini slices.

Repeat layering with remaining ingredients.

Sprinkle with mozzarella cheese and grated topping. Bake until cheese is lightly browned, 20 - 25 minutes. Serve and enjoy!

MAKES 2 SERVINGS

Fluffy-Good Zucchini Nut Muffins

1/9th of recipe (1 muffin): 147 calories, 3.5g fat, 246mg sodium, 25g carbs, 2.5g fiber, 7g sugars, 4.5g protein -- PointsPlus® value 4*

Ingredients:
1 cup whole-wheat flour
1/2 cup all-purpose flour
2/3 cup Splenda No Calorie Sweetener (granulated) or no-calorie granulated stevia that measures cup-for-cup like sugar (like the kind by Stevia In The Raw)
1/3 cup brown sugar (not packed)
1 1/2 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 cups shredded zucchini (about 1 large zucchini)
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
1/2 cup no-sugar-added applesauce
3 tbsp. light whipped butter or light buttery spread (like Brummel & Brown), room temperature
1 tsp. vanilla extract
3 tbsp. crushed walnuts

Directions:
Preheat oven to 350 degrees. Line 9 cups of a 12-cup muffin pan with foil baking cups, or spray them with nonstick spray.

In a large bowl, combine both types of flour, sweetener, brown sugar, baking powder, cinnamon, nutmeg, and salt.

In a medium bowl, mix together the zucchini, egg substitute, applesauce, butter, and vanilla extract. Slowly add this mixture to the first bowl, and stir until thoroughly blended. Mix in 1 1/2 tbsp. walnuts.

Evenly distribute batter among the 9 cups of the muffin pan. Sprinkle with remaining 1 1/2 tbsp. crushed walnuts.

Bake until a toothpick inserted into the center of a muffin comes out clean, 20 - 25 minutes.

Enjoy!

MAKES 9 SERVINGS

Cheesy Zucchini Skins

1/4th of recipe (2 skins): 80 calories, 4.5g fat, 195mg sodium, 6g carbs, 1.5g fiber, 3.5g sugars, 6.5g protein -- PointsPlus® value 2*

Ingredients:
2 slices center-cut bacon or turkey bacon
2 medium-large zucchini, stem ends removed
1/2 cup shredded reduced-fat Mexican-blend cheese
1/4 cup chopped tomato
1 tbsp. chopped scallions
Optional toppings: light sour cream, salsa

Directions:
Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.

Cook bacon until crispy, either in a skillet over medium heat or on a microwave-safe plate in the microwave. (See package for cook times.)

Pierce zucchini several times with a fork. Place zucchini on a microwave-safe plate, and microwave for 2 minutes.

Flip zucchini and microwave for 2 more minutes, or until softened.

Pat dry. Let cool, about 5 minutes. Cut zucchini in half lengthwise. Gently scoop out and discard the inside flesh, leaving about 1/4 inch inside the skin. Thoroughly pat dry.

Place hollowed-out zucchini in the baking pan, cut sides up.

Distribute cheese among the zucchini. Chop or crumble bacon, and sprinkle over cheese.

Bake until cheese has melted and bacon is hot, about 5 minutes.

Cut each piece in half widthwise, and sprinkle with tomato and scallions. Enjoy!

MAKES 4 SERVINGS  

Super-Sized Spinach Fettuccine Girlfredo

1/2 of recipe (about 1 3/4 cups): 338 calories, 6g fat, 582mg sodium, 53.5g carbs, 4.5g fiber, 9g sugars, 14.5g protein -- PointsPlus® value 8*

Ingredients:
Pasta
4 oz. uncooked spinach fettuccine
2 medium zucchini, ends removed

Sauce
3 tbsp. light sour cream
1 tbsp. reduced-fat Parmesan-style grated topping
3 wedges The Laughing Cow Light Creamy Swiss cheese
1/4 tsp. garlic powder
1/8 tsp. salt
Dash black pepper

Directions:
In a medium-large pot, cook pasta per package instructions, about 8 minutes.

Drain pasta, transfer to a large microwave-safe bowl, and cover to keep warm.

Use a veggie peeler to peel zucchini into super-thin strips; rotate zucchini after each strip to yield a width similar to fettuccine. Place in another large microwave-safe bowl. Cover and microwave for 2 - 3 minutes, until soft. Drain and blot away excess moisture.

Thoroughly mix zucchini into fettuccine. Cover to keep warm.

In a medium microwave-safe bowl, mix all sauce ingredients, breaking cheese wedges into pieces.

Stir in 2 tbsp. water. Microwave at 50 percent power for 1 minute. Stir and microwave at 50 percent power for 30 seconds, or until melted.

Spoon sauce over pasta, and toss to coat. Microwave for 1 minute, or until hot. Eat up!

MAKES 2 SERVINGS