Stuffed Zucchini Casserole

I've been craving vegetable lasagna since I watched Sandra Lee make her pasta-less version of vegetable lasagna. It looked pretty tempting, but it requires slicing and dicing, which I did not want to be involved in doing without a mandolin. While I will eventually try Sandra's recipe, I thought this recipe was a little more unique in that it is lasagna, just in a different fashion. Here's my first go at it ...

1/4 cup chopped mushrooms
1/2 red cubanelle pepper, chopped
1/2 onion, chopped
3 cloves garlic, minced
1 cup baby spinach, chopped (I used baby spinach. You can use frozen.)
1 tsp Italian seasoning
1/2 tsp red chili powder (or to taste)
Salt and black pepper to taste
6 oz. ricotta cheese
Sprinkle of feta cheese
1/4 cup mozzarella cheese, shredded
1/2 cup breadcrumbs
8 oz. prepared marinara sauce
1 cup prepared brown rice
2 tbsp prepared pesto

1. Cut zucchini in half lengthwise. Scoop out flesh with a spoon or melon baller. Keep aside.
2. Heat oil in sautee pan. Add the onions and sautee for a few minutes. Next. add garlic, peppers, mushrooms, spinach and zucchini pulp and cook until all of the water cooks down. Add Italian seasoning, salt and pepper. Remove from heat and let cool down.
3. Once cool, mix the sauteed veggies with the ricotta cheese. Fill the mixture into the zucchini halves.
4. Grease casserole dish with cooking spray. Spread the tomato marinara sauce on bottom of dish in one even layer.
5. Place the stuffed zucchini on top of the sauce. Dot the tops of the zucchini with breadcrumbs and the two cheeses.
6. Bake your pasta-less lasagna in a 400 degree oven for about 30 minutes.
7. Meanwhile, mix 2-3 tbsp pesto with prepared brown rice in a bowl.
8. To serve, spoon a few tbsp of the pesto rice on bottom of plate and place one stuffed zucchini on top. You can also serve with a small side salad.

I must admit the stuffed zucchini was very yummy. We both loved it! Bon appetit!