zucchini lasagna roll-up with arugula

Zucchini Lasagna or Roll-Up on Plate

The light and delicate flavor of zucchinis makes this vegetable extremely versatile. I love to use it in an array of different ways: as veggie noodles, in casseroles, tempura fried, stuffed and baked, on the grill, in pancakes, cupcakes and cakes. This time, I used the kitchen all-rounder instead of lasagna noodles to make the typically indulgent dish a bit lighter, healthier and packed with vitamins.

Zucchini Lasagna or Roll-Up on Plate

Zucchini Lasagna Roll-Up with Arugula

1 onion | 2 garlic cloves | 2 zucchinis | 1/2 eggplant | 1 cauliflower | 12 oz veggie crumbles | 1 pck cherry tomatoes | 2 tbsp shredded mozzarella | 1/2 cup tab water | 2 cups arugula | basil pesto, parmesan cheese, salt, pepper, thyme, basil, rosemary, oregano, nutmeg, olive oil, red wine vinegar

Directions: Wash zucchinis and eggplant. Cut zucchini lengthwise and the eggplant widthwise in thin slices. Spread them out on paper towels, sprinkle with salt and cover with more paper towels. Let rest for 30 minutes. Preheat oven to 400 degrees Fahrenheit, brush a casserole with olive oil. Cut cauliflower in 2 inch roses and steam them for about 10 minutes, then transfer to food processor and mix with 1/2 cup of water, salt, pepper, nutmeg and mozzarella cheese until smooth. Set aside. Peel onion, cut in half and slice in thin strips. Peel garlic cloves, cut in half and thinly slice it. In a skillet, lightly brown onion slices on medium heat, add garlic and veggie crumbles, reduce heat a little. Cut half of the tomatoes in quarters and add to veggies in skillet. On a low heat, let the veggies cook until most of the moisture is reduced. Season with als, pepper, thyme, oregano, basil and rosemary to taste. My tip: always use fresh herbs as they have the best flavor and aroma.

Assemble: Spread a thin layer of pesto on the zucchini slices. On one third of the zucchini slice, place 1 tablespoon of the veggie mixture. Place one or two slices of eggplant on top. Now it is time for the cauliflower sauce–add one tablespoon on each eggplant slice. Place the sliced tomatoes on the sauce. Now, wrap the remaining zucchini slice over the layers. With a spoon or spatula, place zucchini lasagna rolls in the prepared casserole dish. Bake in the preheated oven for about 20 minutes.

Finish: While the lasagna bakes, prepare the arugula salad. Wash arugula and remaining tomatoes. In a mixing bowl, toss tomatoes and arugula with a tablespoon olive oil, red wine vinegar, salt and pepper to taste. When your lasagna is ready, carefully place 6 rolls in a circle on each plate. In the middle, place the arugula salad. On each roll, place a teaspoon of remaining cauliflower sauce and top it with a quarter of a cherry tomato. Top your awesome zucchini lasagna roll-ups with a teaspoon olive oil and shaved parmesan cheese. Enjoy the wows!

Zucchini Lasagna Roll-Up

avocado tomato olive & feta on toasted grain

The creamy texture of avocado is the perfect spread for a sandwich. No butter, margarine, mayo or ranch is needed if you have a fresh avocado at home. And there is no need to prepare it in any way–just use a butter knife and spread the nutty deliciousness right on your toasted bread, add toppings to your liking and load up on vitamin C, thiamine and riboflavin!

avocado tomato olive feta on whole grain

avocado tomato olive & feta on toasted grain

1/2 avocado | 4 cherry tomatoes | 5 kalamata olives | 1/2 tbsp feta cheese | 2 small slices pumpernickel

Directions: Cut avocado in half, wrap one tightly in foil and refrigerate, peel the other half and slice it. Toast the bread. With a butter knife, spread one slice of avocado on the bread. Cut cherry tomatoes and kalamata olives in quarters. Top toasted bread with avocado slices, tomatoes, olives and crumbled feta cheese. Sprinkle with salt, ground black pepper, fresh rosemary and a few drops of olive oil. Enjoy with a glass of freshly made unsweetened iced tea!

avocado olive feta on whole grain and iced tea

watercress strawberry feta salad

Watercress is packed with vital nutrients, has a light peppery flavor that’s an appealing contrast to any sweeter flavors. It is best raw, adding crunch and a little tanginess to sandwiches, wraps, salads, pasta and pizza, as in the recipe below…

watercress strawberry feta salad

Watercress Strawberry Feta  Salad

1 cup strawberries | 3 cups watercress | 1/2 red onion | 2 tbsp walnuts | 2 tbsp feta

Directions: Cut strawberries in quarters, roughly chop watercress, slice red onion and chop walnuts. Mix all, add hand-crumbled feta cheese. For the dressing, combine 1 tablespoon olive oil, 1 tablespoon freshly squeezed lemon juice, 1/2 teaspoon honey (optional), salt and black pepper to taste.