Vegetarian Zucchini & Cucumber Low Carb/Calorie Lasagna for

This isn't exactly like a lasagna since there aren't any pasta noodles. Instead of the pasta, there are layers of zucchini and cucumber. I accidently peeled a cucumber the first time I tried making a zucchini lasagna and ended up with this which tasted pretty good to me. You can make the whole thing out of just zucchini if you want. I use Fat Free Organic Spaghetti Sauce with Mushrooms from Trader Joe's.

• Ready In: 45 mins
• Serves: 1
• Yields: 1 lasagna

Ingredients

• 1⁄4 zucchini
• 1⁄4 cucumber
• 3⁄4 cup  spaghetti sauce
• 3  tablespoons  reduced fat parmesan cheese
• 1  garlic clove
• 3  white button mushrooms

Directions

1. Peel zucchini and cucumber with a vegetable peeler to get long wide strips
2. Layer some of the sauce in a mini loaf pan.
3. Now alternate layers of zucchini/sauce/cucumber/sauce.
4. At one point slice the mushrooms and chop the garlic and add it to one layer.
5. On the second to last layer, add the parmesan cheese
6. Finish with the last of the sauce.
7. Bake at 325 degrees for 30 minutes.