#paleo Zucchini Lasagna: 1 lb grass-fed Ground Beef; 1 cup Green Bell Peppers, chopped; 1 cup Onion, chopped; 1 Tbsp Fresh Basil; 1 Tbsp Italian Parsley; 1 Tbsp Fresh Oregano, or dried; 1 Zucchini, sliced thinly; 1 ¼ cup Mushrooms, sliced; 15 oz Tomato Sauce; 3 cloves Garlic, minced; 6 oz Tomato Paste; 1 tsp Salt and Pepper, to taste
Baked Zucchini Chips » Table for Two. These are crazy-delicious. I'm eating some right now, fresh off the pan! I sprayed them with olive oil from my Misto instead of brushing them with oil. Fast & easy prep!
Lunch and Dinner: Spaghetti Squash Bake: Swap out noodles and cheese for a perfectly seasonal recipe: spaghetti squash casserole. Even better, you can enjoy this recipe's leftovers for lunch the next day!