1 large zucchini, sliced into very thin "noodles"
2c. vegetable broth
1 jar marinara sauce
2T. italian seasonings
1/2 t. garlic salt
2T. sour cream
4c. shredded cheese
Lay the zucchini "noodles" out on paper towel. Sprinkle with salt. Console yourself about how you really suck at thin-slicing zucchini. Let sit while you prepare the barley.
Pour small amount of marinara sauce in bottom of greased 8x8 casserole dish, enough to just cover the bottom. Pour the remaining marinara in to the barley. Add sour cream and mix well.
Blot the zucchini noodles with paper towel to absorb any excess moisture. Place a layer of zucchini in the casserole dish. Sprinkle with salt.
Mine fell apart when it was dished up but man, who cares. This was SO delicious and flavorful! I'm not always a huge zucchini fan (it depends), but I loved loved loved the thin noodles in the sauce. This is a definite repeat-recipe!
As for that CSN giveaway (I use random.org to pick the winner):
Anytime I come back from a trip, long or short - no matter what time of day or night it is - I have to unpack everything. I like the feeling of knowing that I'll wake up the next morning and everything be in "it's spot."
Hooray, Kristi! Email me at firstname.lastname@example.org to claim your prize.
I'm off to eat some lunch... maybe some leftover zucchini lasagna on spinach?