OK, I Have the Biggest Zucchini in the History of the Universe to Use Up

So what to do with this new piece of furniture? (Seriously, it is
almost as big as my couch!) I also had some eggplant to use up so I
went searching for a recipe to use them both in! I found one on
another site and then "skinnied" it up! I loved it! I served it to the
five other members of my family and got these results: 2 "loves", 2
"pretty goods", 1 "not my favorite, but I ate it anyway" and 1 "I
don't like it Mama" (from my 8 year old and does she really count for
this type of recipe anyway?) Here it is: (You could also delete the
meat and lose 2 points per serving!) All of this information came when
I put it in my Recipe Builder! Let me know what you think!EGGPLANT
ZUCCHINI CASSEROLE5 Points
8 ServingsIngredients
16 oz Tomato Sauce,
No Salt Added
2 tsp Worcestershire sauce
1 tsp black pepper
1 tsp
dried oregano
1/2 tsp ground basil
1/2 tsp Marjoram, dried
2 clove(s)
garlic clove(s)
1 medium raw eggplant
2 medium zucchini
3 medium
celery
1 medium onion(s)
1 medium bell pepper(s)
4 oz part-skim
mozzarella cheese
2 oz provolone cheese
1 oz Parmesan cheese
16 oz
cooked ground beef 5-7% fat
2 oz uncooked fettuccineInstructions
Heat
oven to 350 degrees. Lightly spray a 9"x13" casserole dish with oil
spray. In a bowl, combine tomato sauce, Worcestershire sauce, black
pepper, herbs and garlic. Mix well and set aside.In prepared casserole
dish, arrange half of the eggplant slices in a single layer. Top with
half of each of the following: zucchini slices, spaghetti, celery,
onion and bell pepper. Next, arrange 9 slices of cheese over this, and
spoon half of tomato mixture on top of cheese. Repeat layers. Cover
and bake 1 hour until vegetables are tender. Makes 8 servings.