Cheesy Dairy free Zucchini Parmesan

My friend Bob Peters gave me some large zucchini from his overflowing garden, so I decided to make my version of Zucchini Parmesan… with no dairy!

• 2 large zucchini’s sliced in 1/4 “ rounds
• 2-3 cups of spaghetti sauce
• 8 oz. of rice or soy mozzarella cheese, you can buy it at a health food store
• EVOO (extra virgin olive oil)
• Salt & pepper
• Fresh basil leaves
• Fresh oregano

Drizzle a little EVOO in the bottom of a skillet & sauté sliced zucchini and salt & pepper till slightly browned but not fully cooked. Remove & set aside.

In a casserole dish, place just enough sauce to lightly cover bottom of the dish. Layer using zucchini, sprinkle lightly with oregano & place a few basil leaves on top, sauce & cheese. Continue layering ending with cheese.

Bake in a 350 degree oven for about 20-30 minutes or until bubbly.

Recipe from “Gourmet Sensations, Healthy Alternatives” by Cindy Karas

Cheesy Dairy free Zucchini Parmesan

Apple Bread

Enjoy this great snack in between meals or for the kids after school!

• 1, 3 lb bag small organic apples
• 2 cups raw sugar
• 1 cup canola oil
• 3 eggs, lightly beaten
• 2 t vanilla
• 3 cups flour, (I use King Arthur organic white, whole wheat)
• 2 t cinnamon
• 1t baking soda
• 1⁄2 t salt
• 1 cup toasted pecans

Peel, core & finely chop apples. Set aside.
Stir together sugar & next 3 ingredients in large bowl.
Sift together flour & next 3 ingredients; add to sugar mixture stirring until just blended. (Batter will be stiff.) Fold in chopped apples & pecans.
Divide batter into 2 greased & floured 9 x 5” loaf pans

Bake @ 350 for 1 hour or until a wooden toothpick inserted in the center comes out clean. Remove & cool on a wire rack.

Apple Bread