"Meatless Meal Day!"

Carol Howe
Zucchini Italiano
 
1 large zucchini
1/2 c flour
2 eggs - beaten
2 c spaghetti sauce
2 c grated mozzerella cheese
1/2 c parmesean cheese
Slice zucchini into 1/8" thick pieces.  Dip into flour then eggs. 
Fry until brown.
Layer in a 9 x 12 pan.
Pour sauce over slices and sprinkle with cheeses.
Bake at 350 for 30 min.

Carol Howe
BBQ Pasta 

1 jar (26 oz) marinara sauce

1 1/2-2 1/2 c. BBQ sauce

2 cloves garlic, minced

1 lb penne pasta (cooked)

1/2 red and 1/2 green bell pepper, cut in strips

1/4 red onion

smoked gouda or provolone (she used parmesan in hers and it tasted great)

In olive oil, saute chicken, garlic, salt and pepper.  Set aside.  In butter, saute garlic, red and green pepper, and red onions.  Combine ingredients and pour in marina and BBQ sauce.  Let simmer for 5 minutes.  Stir in penne pasta and top with cheese.  Serves 4-6

the amount of BBQ sauce depends on potency of the BBQ sauce.  Add to your liking.

Laurie Tift
Crawford's Quiche

Main ingredients:
2 eggs
1 cup milk
1/2 cup bisquick
salt and pepper

Beat well. Pour in greased pie plate (9-10"). Add 1 cup of toppings (mix and match 1/2 cups of 2 or use all 1 cup of 1).

Toppings:
grated cheese (this is what the one at the park was)
meat (whatever you like - I like ham)
zucchini
tomato
sauteed mushrooms
whatever you like!

Bake at 350 degrees for 45-60 minutes or until the eggs are done in the middle. Will be golden brown on top.

Jill Schmit
Spinach and feta pita bake
  
INGREDIENTS
  
  
6 (6      inch) whole wheat pita breads 
  
1 (6      ounce) tub sun-dried tomato pesto 
  
2 roma      (plum) tomatoes, chopped 
  
1      bunch spinach, rinsed and chopped 
  
4      fresh mushrooms, sliced 
  
1/2      cup crumbled feta cheese 
  
2      tablespoons grated Parmesan cheese 
  
3      tablespoons olive oil 
  
1      pinch ground black pepper to taste 
 
  
 
  
DIRECTIONS
  
1.       Preheat the oven to 350 degrees F (175 degrees C). 
  
2.       Spread tomato pesto onto one side of each pita bread, and place them pesto side up on a baking sheet. Top with tomatoes, spinach, mushrooms, feta cheese, and Parmesan cheese. Drizzle with olive oil and season with pepper. 
  
3.       Bake for 12 minutes in the preheated oven or until pita breads are crisp. Cut into quarters and serve.