Adventure Mouth!

 Ingredients 2-3 large zucchini, sliced or thick zoodled 1 tbsp salt 1 lb ground beef, or 1/2 lv ground beef and 1/2 lb Italian sausage  1.5 tsp ground black pepper 1 small green bell pepper, diced 1 onion, diced 1 cup tomato paste 16 oz tomato sauce 1/4 cup red wine 2 tbsp fresh basil, chopped 1 tbsp fresh oregano, chopped 2 egg 25-30 oz ricotta cheese 4 tbsp fresh parsley, chopped 16 oz frozen, chopped spinach, thawed and drained 1/2 lb fresh mushrooms, sliced 12+ oz shredded mozzarella 3-5 oz grated parmesan Instructions Slice zucchini lengthwise into thin slices or zoodle. Sprinkle slices with salt and set aside to drain in colander or on paper towels for a few hours, or overnight in the fridge. Preheat oven to 325 F. Grease 9" x 13" baking pan. Brown ground beef with black pepper for 5 min. Add green pepper and onion and continue cooking until fully browned. Mix in tomato sauce, paste, wine, basil, and oregano. Add a little water if too thick. Boil, then simmer for ~2

Ingredients 8 roma tomatoes, halved Olive oil Onion, chopped Celery, chopped Garlic (optionally, roasted) Green bell pepper Basil Oregano Eggplant, cubed Zucchini, sliced Squash, sliced Red bell pepper, sliced Salt Pepper Instructions Chop and mix onion, celery, garlic, green bell peppers, and herbs. Oil a baking pan and place the tomato halves in it.  Spread mix around it and drizzle more oil. Bake at 275 for 1 hour.  Turn over the tomato halves and bake another 1 hour. If the onions become too browned, add more oil. The tomato skins should be loose; remove with tongs and bake another half hour, adding a bit more oil.  Remove and store in fridge as needed. Coat a crockpot in oil and add eggplant, zucchini, squash, red bell peppers, and the previously cooked tomato mix.  Add salt and pepper as needed. Bake uncovered at 350 for 1 hour.  Can be stored in the fridge, and gets better the next day.