My Street Corn

Summertime means summer foods. That’s when we dust off those grills that have been sitting under the porch all winter, and begin searching for the charcoal and lighter fluid. Unless you’re dealing with a gas grill, then its time to refill those tanks! Either way, its time for hamburgers, hot dogs, watermelon, and corn on the cob.

I love corn on the cob, I have since I was a little girl. I could nibble off every kernel of corn off that ear better than anyone else in my family. My siblings and I would hold contests to see who could clean off that cob better, and I almost always won! There is nothing better than a hot, buttered, and slightly salted ear of corn at a summer picnic!

However, as I grew older and had a family of my own, their taste for corn on the cob was not as exuberant as mine. My son didn’t really care for corn at all; and my husband preferred to have his corn off the husk. That meant those delectable, yellow, puffy pillows of sweetness all nestled in their beds had to be cut off. At first, I would shear them off myself, being such the devoted wife that I was. As years passed, though, I just handed him the knife and let him do it himself. My mother even bought him one of those little tools which shuck an ear of corn and allows all the kernels to fall off at once. Eventually, I just gave up buying and cooking the actual corn on the cob.

Now, if I want to enjoy a sumptuous, butter dripping, ear of corn, I rely on a local restaurant to satiate my craving. Its hot, it’s perfectly cooked, and I don’ t have all the husks and silks scattered all over my kitchen.

On a particular visit to my favorite eating place, I noticed they were offering a new corn on the cob recipe, called Street Corn. I was intrigued. The waitress described what it was, and I had to try it. I waited anxiously for this delicacy to come to my table.

As the waitress brought the food, I could see my ear of corn sitting grandly on its own plate. The golden kernels glistened in a sheer creamy white glaze, and were basked in a bed of crumbled cheese, and bright green cilantro. I couldn’t wait to sink my teeth into it.

 The taste was heavenly. I could detect a variety of subtle spices, such as salt and pepper, yet there was also the vibrant pop of chili and cilantro. I was hooked! I took a few more bites and sighed with contentment. My son laughed at my excitement about an ear of corn, but when I made him try a bite, he changed his tune.

His eyes grew wider and he nodded in agreement with me. This was good corn! When our waitress came back to our table, I asked her if she knew how the cooks prepared the corn this way. She had no idea, but said she would ask them. When she returned, she really didn’t have the answer I was hoping for, so when I went home, I began researching.

The results came in all different ways, shapes, and forms of one single request. I copied the basic ingredients from each recipe, then created my own perfect version of this wonderful treat. I also simplified the cooking process, by microwaving the corn instead of grilling or roasting it. In all honesty, it matters not how the vegetable is cooked: its the delectable spread and accents that are added to it that make the difference. However, if you are standing at the grill, and there is space on there for corn on the cob, by all means - GRILL THEM!!

My Street Corn

4 ears of corn - husked and cleaned

¼ cup mayonnaise

¼ cup sour cream

½ tsp chili powder

¼ tsp black pepper

¼ tsp garlic powder

!/4 tsp onion powder

½  tsp cayenne pepper

½ cup Parmesan cheese

1 /2  cup finely chopped cilantro

Directions:

Remove all husks and silks from corn. Set aside.

In medium bowl, mix mayonnaise and sour cream together. Add seasonings and cheese. Stir until thoroughly incorporated. Set aside. 

Place ears of corn on a microwave safe plate. (Paper plates will not work for this recipe.) Add 4 TBL of water. Cover with another microwave safe plate. 

Place in microwave and cook for  3 minutes.  Take off top plate. (CAUTION: Plate may be VERY HOT!) Flip corn over. Replace plate on top and continue cooking for another 3 minutes. When finished, lift top plate off corn, and set cooked corn on another plate. Allow hot plates and water to cool before removing. 

Once corn is cooked, spread mixture all over corn. Apply generously. Sprinkle on cilantro before serving. Enjoy!!

Cover and refrigerate any leftover spread. Will keep in refrigerator for up to two weeks. Flavor will intensify!

*** Corn can also be roasted, grilled, or boiled, depending on your time and preference.***

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Catering, College Students, and Blackberry Bars

I love young people and I love baking, so when I get to put both of them together, I am in my element. Which is why I absolutely adored my time as a caterer for the mass of college film students I met when I lived in California. It was such a privilege to be on set and watch these amazing directors turn their visions into  pieces of art for the television or movie screen. I stood in wonder of how they knew exactly what to do with each of the cameras, the actors, the sound equipment, and the lights. Every detail was calculated, and each student was responsible for conducting the set as professionally as possible according to the bylaws and regulations of the entertainment business. One particular statute decreed that the cast and crew had to be fed properly, and that was where I came in.

I catered their sets. I provided menus for the students to select from, along with flexible budgets for any size group and time period. Sometimes the shoot would last three days, sometimes it was longer. That meant different snacks and meals for each day, and different desserts to also accompany those meals.  I enjoyed every moment of cooking, baking, and providing food for all the members of the crew and cast. It gave me great pleasure to watch them devour my meals and come back for more, and more. (Remember, these were college students whose usual main source of nourishment was either pizza or ramen noodles.)  The most fun part was, of course, supplying something sweet for dessert.

The favorite dessert of all time had to be my EZ Blackberry Bars. The first time I tried out the recipe was for a small dinner party with just a couple of my son’s college friends coming over for the evening.  The night was filled with laughing, and eating and just enjoying each other’s company. Then I served dessert. I sliced the Blackberry bars into nice sized squares, and everyone raved about it. We continued to sit around the kitchen table and talk and talk for the rest of the night. Then my phone rang. I stepped out of the room to take the phone call and was gone for about 15 minutes. When I came back, however, I noticed the whole pan of Blackberry bars had disappeared! In the course of a simple phone call, those college students had devoured a whole pan of dessert.

Thus the EZ Blackberry Bars became the ultimate request for my catering business. Once the word spread, everyone had to have some. I was happy to oblige my clients, and they were happy to have something delicious to eat.  These bars are a great dish for taking on the go, for a potluck dinner, or simply for an ordinary Thursday night snack.

(Just make sure to bake it in a 9x13 inch pan;  if you have college students in your life, you’re going to need it! )

EZ Blackberry Bars

Ingredients:

1 box yellow cake mix
1 ½ cup quick cooking oats
2 tsp cinnamon
¾ cup melted butter or margarine
1 TBL water

12 oz blackberry jam or preserves
1 TBL water

Directions
Preheat oven to 375 degrees.

Combine cake mix, oats and cinnamon. Stir in melted butter and water until mixture is crumbly. Place approx. 3 cups of mixture in 9 x 13 inch ungreased pan. Press firmly to make a nice crust.

In a small bowl, combine jam and water. Stir well until jam is smooth. Spoon jam over crumb mixture. Spread evenly over crust base. Cover jam with remaining crumb mixture. Pat down firmly to cover the whole pan.

Bake for 25 minutes. Cool completely before cutting into bars.

Enjoy!

For more enjoyable and easy recipes, check out my cookbook: 

Available here: With Love, From My Sister's Kitchen

Decadent Joy Macaroons

Chocolate, and Almonds, and Coconut - OH MY!

Everyone has their favorite candy that they can’t refuse. Some people love the simplicity of pure milk chocolate. Others love to add nuts, whether its peanuts, almonds, or cashews. Many of my friends adore the combination of caramel, nougat, and dark chocolate. And if you don’t like chocolate (it could happen), there are plenty of delicious treats that only embrace nuts or coconut, mixed with honey or cream. My all-time go to candy bar is one that is filled with a crunchy buttery toffee and then coated with silky smooth  milk chocolate.

When I want a decadent treat, however, that combines everything soft, sweet, chewy, and nutty all at the same time I opt for the ultimate candy. It has the scrumptious-ness of sweetened coconut, the saltiness of a roasted almonds, and the delectable coating of semi sweet chocolate to hold all that goodness inside. I don’t think I need to disclose its candy bar name, but if you can’t figure it out, there's a clue in the picture at the end of  the article.

These three elements of chocolate, almonds, and coconut are the crux of many delicious desserts. Many people enjoy each flavor individually, and even more love the combination of two. I can’t deny a croissant that oozes of warm chocolate or gooey almond filling, nor will I refuse any dessert that sports toasted coconut drizzled with  chocolate or sprinkled with almonds.

Imagine the taste bud surprise I encountered when I first sampled this  macaroon that encompassed all the great flavors of chocolate, almonds, and coconut in one single bite. All my favorite ingredients were combined into one cookie!  I loved the fact that almonds were in every bite, instead of just two or three.
This baked goody definitely lived up to the reputation of its counterpart candy bar name. My mouth was filled with joy!

If you enjoy a luscious coconut macaroon filled with bits of rich chocolate, and lightly salted slivers of almonds, this is your kind of cookie. It is rich, decadent, and extremely filling. And although the recipe may be slightly messy or sticky, the final cookie is well worth it.

Decadent Joy Macaroons

Ingredients: 

2 - 7 oz bags sweetened shredded coconut
1 - 12 oz bag semi-sweet chocolate chips
1 cup chopped/slivered almonds
1 - 14 oz can fat free sweetened condensed milk
1 TBL coconut extract
1 TBL almond extract


Instructions:

Preheat oven to 325 F.

Grease large baking sheet with non-stick spray, or line sheet with parchment paper.
(Do not try substituting parchment paper with waxed paper. They are not the same, nor do they work the same. Wax paper will stick to your cookies! Trust me!!)

In a large bowl, stir together coconut, chocolate chips, and almonds. Add  sweetened condensed milk, and your extracts. Combine thoroughly.

Using a tablespoon, dollop out mixture onto the prepared baking sheet.

For a nice round cookie shape, moisten fingers, then shape into mounded cookie forms, patting the tops down slightly. (For a fun treat, shape into slightly elongated lines to look more like a candy bar.)

Place cookie sheet in oven and bake cookies for approximately 13 to 15 minutes, depending on your oven. Cookies are done when the coconut edges begin turning a nice golden color.

Let cool on baking sheet for 2 minutes. Then transfer to plate or wire rack. Do not let cookies sit on baking sheet too long or they may stick.

Enjoy with a cup of tea or your favorite beverage!

Recipe makes approximately 36 to 40 cookies, depending on size.

(Have you figured out what candy bar these resemble? The clue is in the name of the cookie!)

"NELLS"

I can’t remember when I first smelled the enticing aroma of anise. It’s always been a staple in our Italian family. Whenever there was a wedding, there were anise cookies.  When there was a funeral, there were anise cookies. Whenever there was a holiday, there were anise cookies. These cookies were not all the same.  My family knew how to bake, so there were an assortment of all kinds. And it didn’t matter if the recipe was the same, each relative made a version of that cookie that tasted unique to that person. My grandmother doused her Italian cookies with a whole bottle of anise extract. My aunt only added a few anise seeds to her favorite specialty, and my cousin measured her anise zest by the teaspoons. My own recipe calls for both extract and crushed seeds, because I like my flavor strong. 

If you have never tasted or smelled anise, it is very similar to black licorice. It is also the core ingredient in the liquor “anisette.” Some people are not fond of it at all, but my family lives by it. I don’t know how many bottles of anise extract my great-grandmother, grandmother, mother, aunts, sisters, cousins, and I have used over the years, but I bet we  have been keeping that company in business for a long time. There are so many uses for it, whether it’s alcoholic beverages, breads, icings, or cookies. 

My family favorite is a delicate thin cookie called “Nells.” It is an anise flavored treat that is intricately designed and baked by placing a spoonful of cookie dough onto a particular machine, which resembles a waffle maker, and then pressed flat. Most people call this cookie a “Pizzelle,” but for years my family called it by its own nickname. I’m not sure how it all came about; (Maybe someone misunderstood the actual name of the cookie, maybe there is a relative out there who was named Nells who discovered it.) but I do know that for the longest time, I searched the internet and local stores for a Nell machine and always came up empty handed. It wasn’t until I was much older, did a friend of mine interpret my family nickname and showed me how I could buy my own Pizzelle cookie maker. I was thrilled! 

Pizzelle machines are available to buy through many department stores that specialize in kitchenware or baking. They are also found on Amazon and other internet sites. I received mine as a Christmas present, but I also bought one at Goodwill. Be aware, there are two kinds of “Nell” machines. The old fashioned ones, which my great grandmother used, are used on the top of the stove. The cookies are pressed one at a time, and then cooked over the burner. The newer machines are electric, and can bake two to four pizzelles at a time. I highly recommend the electric ones, because baking one cookie at a time takes tooooooo  long! Most batters produce 2 to 3 dozen cookies, and I, personally, don’t want to stand over a stove for a whole day - no matter how good the cookie smells or tastes. 

If you don’t own a Pizzelle maker, or you would like to try the recipe first before buying one, there is a little trick that can be used. When I wanted “Nells” so bad and didn’t have a machine, I used a waffle maker. It was one of those machines  that made thin pretty waffles - definitely NOT a Belgian waffle maker. I greased both sides of the waffle plates, placed my spoonful of cookie dough on the center, and then pressed the sides together. I only let it cook for a minute or two, because these cookies brown fast. I opened the machine, and there they were - my two “Nells.” The first two batches were a bit overcooked, but after a bit of experimenting with the time, I finally succeeded. They were thicker than the original, and didn’t have the intricate design on them, but they were delicious! My sister even thought they tasted better because they were softer and bigger. If you decide to try  the waffle machine, please be careful with your cooking time. Do not depend on the light, because it is designed for waffles, not cookies. 

Once you decide that you are ready to make your own “Nells,” try this recipe. It is the same one my family has been using for decades. It has a double dose of anise, because I use both extract and seeds. For the best flavor, I always crush the whole seeds before adding to the batter. The aroma and texture it adds is incredible. Feel free to add as much extract as you like, depending on your taste buds. I always nibble  the batter to test how much anise I want for my cookies. As I once told my niece, “If the batter tastes good, the cookies will taste good.” 

“Nells” 
(Family name for Pizzelles)

Ingredients:

3 eggs
2 cups flour
1 cup sugar
2 tsp baking powder
½ tsp salt
½ cup oil
1 Bottle Anise (1 fl. Oz)
2 TBL anise seed (crushed)

Directions:

Prepare Pizzelle machine according to manufacturer’s directions.

In large bowl, beat eggs lightly. Add oil, anise, and anise seeds. Stir in sugar.
In separate bowl, add baking powder and salt to flour. Mix thoroughly.

Add flour combination to egg mixture until dough is formed and can be dropped from a spoon onto the Pizzelle maker. If the dough is too sticky, add more flour.

Lightly grease Pizzelle plates.  Drop a tablespoon of dough unto plates and press down. Cook according to machine directions.


Carefully take cookie out of machine with spatula and place on a large cookie sheet to firm. Let cool and then stack.


While cookie is warm, it can be rolled to make an outside shell for cream or filling, if desired.

*Other flavors or extracts can be substituted for anise, such as lemon or almond. Omit anise seeds and add lemon zest or crushed almonds if preferred.*

Makes 2- 3 dozen depending on size.

Mom's Mud Pies

Mom's Mud Pies

I was nine years old when I first met Dwayne in the fifth grade. He was tall, with blondish hair, wearing the biggest smile; and I was short with bright red hair, and the new kid in class. My teacher introduced me to everyone and told me I could sit anywhere I liked. At the time, my school was very progressive. We had no official inside walls in the building, only movable dividers. We also didn’t have traditional desks. We sat in groups of 4 or 5 at a table. A girl with long dark hair and big glasses waved me over to sit beside her. Her name was Amy and we became instant best friends. She showed me all around the school, played with me at recess, and sat with me at lunch in the cafeteria.  Amy also introduced me to Dwayne, who also sat at our little table. Amy and Dwayne had been friends since first grade, so it was only natural that I should become friends with him too.

Dwayne had an infectious laugh and usually tried to make everyone else laugh too. He was good at it. No one ever felt sad or afraid whenever he was around. He was friendly and kind to all the kids in the school. He was a big brother to the younger grades and soon became like a brother to me. No one ever made fun of me when I was hanging out with Dwayne.

As the years rolled along from elementary school, to middle school, to high school, the friendship between Amy, Dwayne, and I remained strong. We would see each other on the weekends, go to parties together, and hang out at the pool as much as possible. We all knew each other’s families; and we called each other on the phone all the time. However, when Amy found her soul mate in an older boy named Tom, the dynamics of our friendship changed. It was only natural that Amy didn’t spend as much time with us anymore, but that didn’t stop Dwayne and I from having fun.

Dwayne had become a permanent fixture in my family. He was the older brother I never had. (He was actually a year older than me. I had started school very early.) Dwayne would come over to my house, eat dinner with us, tell funny stories, and make my family laugh and laugh. My mother, especially, loved Dwayne. He could always put a smile on her face; and she would make him happy whenever she made her famous whoopie pies.

Dwayne liked to call them “Mom’s Mud Pies,“ and they were delicious! It would take my mother hours to make them, but it was worth it. Dwayne loved the creamy homemade vanilla frosting sandwiched between two cookie rounds of rich, chocolate cake. His eyes would grow as big as saucers, and his grin would expand from ear to ear, whenever Mom served them. It became an inside joke that whenever Mom made whoopie pies, Dwayne would not be that far away.

As life would have it, Dwayne and I grew up and eventually went into two different directions.

After high school, Dwayne joined the service, moved far away, and got married. I, too, became married, had a son, and moved to another state. We tried not to lose touch with one another, but priorities change and soon Dwayne and I only spoke to one another on special occasions. It was years before we actually saw each other again.

But as it happened, one day I received a phone call from my friend by accident. It was just a regular Wednesday - no holiday, no special event happening. My phone rang and I noticed it was Dwayne. I answered it, but no one was there. I guess it was a pocket dial. I hung up, and was about to continue my day per usual. Then I decided to call Dwayne back. He sounded so surprised to hear my voice; and we laughed about his butt dialing his phone for me. We vowed to stay in touch more.

 The best surprise came when I was visiting my mom and dad. I found out that Dwayne would be in the area too at the same time. We made a date to actually see each other and have dinner.
Mom suggested that Dwayne should come over to their place, so we could all enjoy one another’s company again. The plans were set, and we waited for Dwayne to arrive.

My friend hadn’t changed at all.  Still as tall as ever, however with a little less hair,  Dwayne smiled at me with that great grin he always had. He laughed and gave me the greatest bear hug ever. Dwayne’s blue eyes twinkled even more, however, when he noticed the giant plate of Mom’s Mud Pies sitting on the counter. My oldest, and dearest friend looked at my mom, and she looked at him, and the whole family was back together again.

Mom’s recipe for Dwayne’s “Mud Pies” is here for the sharing. May it bring as much joy and happiness to you as it has to our family.


Mom’s Mud Pies 
(Whoopie Pies) 

Ingredients:

(Cake)

2 cups sugar
2 eggs
2 tsp vanilla extract
1 cup oil
1 cup chocolate milk (or regular milk)
4 cups flour
2 tsp baking soda
½ tsp salt
1 cup unsweetened cocoa
1 tsp instant coffee mixed in 1 cup of hot water. (Set aside to cool.)

Directions:

Preheat oven to 400 degrees. Grease 2 cookie sheets.

In large bowl, cream together sugar and eggs. Add vanilla, oil, and milk.  Mix well.
In separate bowl, combine flour, baking soda, cocoa and salt.
Alternate adding dry ingredients and coffee water to the creamed mixture. Mix well.

Drop round teaspoonfuls on cooking sheets.
Bake for 7-10 minutes until cake springs up when touched.

Make cream while cakes cool.

(Cream)

2 egg whites
2 tsp vanilla extract
3 ½ cups confectionery sugar
4 TBL flour
2 TBL milk
1 ½ cup shortening

Beat egg whites until peaks form. Add vanilla and beat more. Add rest of ingredients and beat until smooth. Keep mixing until fluffy and not granular tasting, at least 5-10 minutes.

Sandwich the cream between two chocolate cakes.

Invite your best friend over, 

and together enjoy your Mud Pies with a big glass of milk!

More recipes may be found in my cookbook: 

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Out of the Box with Apple Angel Cake

Out of the Box Baking Collection

 Angel Apple Cake

My sister is a busy woman. She has 4 children, ages 11 to 18, one husband, two dogs, and a full time career. She also works part time on the weekend to help pay for college tuition; she is studying for a Master’s degree. Plus she still manages to attend her sons' sporting events and her daughters' school activities. Needless to say, free time for her is an impossible dream inside her minimal sleep. 

My sister also likes to bake, but she doesn’t have the time she would like to explore new recipes. She also doesn’t have open afternoons to measure ingredients, roll and knead pie crusts, break open and separate egg whites, or wait while a souffle bakes. When my younger sister craves a delicious dessert for herself and her family, she reaches for a box mix. Her goal is to provide a treat that everyone will enjoy so she can enjoy her precious time with her loved ones. 

In my endless endeavor to discover new ideas and goodies to bake, I have encountered several recipes that use typical box mixes as a base ingredient. I shared these special gems with my sister and she was elated with the results; one of those favorites being my pumpkin chocolate chip muffins which can be found on this website. My sister also told me emphatically that I need to  share my findings with other busy moms and dads. It was my baking duty!

Thus begins my collection of Out of the Box Baking Recipes. As I experiment, and hopefully, enjoy the results of my labors, I will share my work with you. Many of the items I have been baking are lower in sugar, because I have been trying to watch my calorie intake too. It is a twisted world when you’re addicted to baking, yet you can’t eat all your yummy concoctions. 

The recipe I include today is called Angel Apple Cake. Many men and women who attend Weight Watcher meetings are familiar with this special treasure. I have used two different pie fillings and have enjoyed both flavors, however I think I am partial to the apple. The baking texture resembles more of a coffee cake. When I tried blueberry pie filling, my result tasted more like cheesecake. Try them both and let me know what you think! 

Angel Apple Cake

Preheat oven to Box Mix Instructions. Lightly grease 9 x 13 inch pan with non stick cooking spray

1 box of angel food cake mix
1 (15 oz) can of Lite (or No sugar added) apple pie filling. **
1 - 2 Tablespoons ground Cinnamon (your preference)

In a large bowl, empty the angel food cake mix. Add your desired amount of cinnamon and stir. (I add enough to turn the mix a nice shade of light brown.) Open the can of pie filling. Add to the dry cake mix. Stir thoroughly.

Pour cake batter into prepared pan. Bake according to box directions for appropriate size pan.
(My best results came around 20 to 25 minutes, depending on your oven.)
Cake is done when golden brown and the smell of apples begins to fill your kitchen.

Let cool, if desired, and if you can wait that long. Cut into 12 pieces and enjoy.

**This recipe can be interchanged with different varieties of pie filling. Blueberry is delicious, as is cherry. My mom has even tried pineapple!  I personally would omit the cinnamon  for the pineapple, but that's your choice. Try your favorite filling and tell me your results. I’d love to know what you think.   **

(Calorie count  and sugar content is based on mix ingredients only and pie filling.)

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La, La. La, La, La Lasagna!!

People don’t always realize that I’m Italian. They see my red hair, blue eyes, and short stature and instantly recognize I’m Irish. After all, my maiden name is Maguire. What they don’t know is that my mother’s unmarried name was Dibiase and her whole family is rooted in Italy. As a girl who grew up in a household full of spaghetti, pasta fagioli, raviolis, cannolis, anise cookies, and garlic bread, it’s a wonder that my family wasn’t featured in the original Godfather.

In reality, however, I don’t actually like that much Italian food. Don’t get me wrong, I love my mother’s homemade spaghetti sauce with meatballs. No one compares or comes close to her level of cooking; but if given the choice, I would choose corned beef and cabbage over raviolis or pasta primavera.

Every once in a while I do get a craving for either a nice homemade spaghetti dinner or a pan of lasagna. It doesn’t happen often;  so when it does, I splurge and satisfy the desire.  This past time, I was sincerely wanting lasagna, but not your regular run of the mill lasagna. I didn’t want all the carbohydrates and calories of the regular pasta noodles. I wanted zucchini lasagna.

Zucchini lasagna happens when you substitute thin slices of zucchini for typical lasagna noodles.  I had heard of it before when I attended Weight Watchers and I had even tried my hand at it. It was good. It had much more flavor and was much lower in calories and fat. It was a win - win situation. I decided I would make the recipe again, only this time I wanted meat in my recipe. So I adapted the recipe again. My result was extraordinarily delicious and actually quite good for me and my family. Behold is the culmination of my creativity, hard work, and determination to eat healthy, scrumptious Italian food.


April’s  Zucchini Lasagna 

Ingredients:

3 large zucchini squash
salt
1 lb ground Italian turkey sausage **
½ package of Turkey pepperoni
15 oz (1 can) Hunts Garlic and Herb spaghetti sauce (or your own homemade sauce)
2 cups ricotta cheese
2 eggs
1 TBL Italian seasoning
1 tsp garlic powder
1 tsp black pepper
1/2 cup Parmesan cheese ,shredded
2 cups shredded Mozzarella cheese.

Instructions:

Preheat the oven to 375º.

Lay out 4-6 sheets of thick paper towels. Cut the ends of the zucchini off and slice each zucchini lengthwise into thin slices.  Lay the slices out on the paper towels and salt them well. ( The more salt used, the less wet the lasagna will be.) Let stand for at least 10 minutes, until towels have absorbed most of the wetness of the zucchini.

In the meantime, brown and scramble the ground turkey sausage. (If using sausage links, remove casings and break up uncooked meat into small pieces. Mash with fork if necessary.) Cook meat thoroughly, breaking pieces into very small bites.

Add the spaghetti sauce and simmer for a few minutes.

In a separate bowl, combine the ricotta cheese with the eggs, and Parmesan cheese. Add Italian seasoning, garlic powder, and pepper. Stir until mixture is smooth with no lumps.

The zucchini will be covered in water now. Press as much of the water out with more paper towels as possible.

Spray an 9 x 13 baking dish with cooking spray.

Place a layer of zucchini in the bottom of the dish. Cover the entire bottom. Top with 1/2 of the sauce, then layer with slices of pepperoni. Add  a layer of the ricotta mixture (approx. ½ the mixture.) Sprinkle on 1/2 of the mozzarella cheese. Repeat the layering process of zucchini, meat sauce, pepperoni, and the ricotta.  The top layer should be zucchini.

Cover the lasagna with foil and bake for 30 minutes. Take foil off and bake for 20 more minutes. After the 20 minutes are over, top the lasagna with the rest of the mozzarella cheese. Bake for 10 more minutes.

When finished baking, let lasagna sit for at least 10 minutes, to allow some of the liquid to settle.

Enjoy!! Mangia!!

** Can also substitute ground turkey or ground beef for turkey sausage.**