Perfect way to use our abundant local harvest of zucchini, peppers, & more and lower the carb intake!

Zucchini Lasagna (taken from Allrecipes.com)

Ingredients
* 2 large zucchini
* 1 tablespoon salt
* 1 pound ground beef
* 1 1/2 teaspoons ground black pepper
* 1 small green bell pepper, diced
* 1 onion, diced
* 1 cup tomato paste
* 1 (16 ounce) can tomato sauce
* 1/4 cup red wine
* 2 tablespoons chopped fresh basil
* 1 tablespoon chopped fresh oregano
* hot water as needed
* 1 egg
* 1 (15 ounce) container low-fat ricotta cheese
* 2 tablespoons chopped fresh parsley
* 1 (16 ounce) package frozen chopped spinach, thawed and drained
* 1 pound fresh mushrooms, sliced
* 8 ounces shredded mozzarella cheese
* 8 ounces grated Parmesan cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan.
2. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently.
4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.

*The lasagna can be assembled a day ahead and refrigerated until ready to bake. You may need to lengthen baking time.