Zucchini rolls and vegetarian lasagna

The double feature here is the zucchini.

The zucchini flesh is hollowed out, sauteed with garlic, red bells, green onions, then cooled, mixed with a little panko breadcrumbs and Parmesan and stuffed back into the "tubes" and then baked. The dish is garnished with a spicy yellow bell pepper sauce and basil and pine nut pesto.

The lasagna is made with won tons instead of pasta, and the layers consist of zucchini, peas and Parmesan. I was really not into zucchini until I made it work for me with all these interesting sauces!