3 large Yellow Squash - zucchini, peeled, seeded and cut into 1/2 inch slices
3 large Zucchini, sliced in half
1 medium zucchini, sliced into 1/2 inch squares
1 medium onion, halved and seeded
2 1/2 pounds butter or margarine
3 tablespoons lemon zest
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground nutmeg
1 1/2 tablespoons chopped fresh parsley
2 medium carrots, split
1 medium head cabbage, medium soft
3 quarts fresh broccoli, cut into 1/2 inch slices
3 tablespoons low dried red wine
2 tablespoons white wine
2 tablespoons honey
1 green onion, thinly cut
1 tablespoon harissa
3/4 cup ketchup
Grind carrots, zucchini, onion and bell pepper; sprinkle with remaining lemon zest and salt and pepper. Heat a large skillet in 1 second and cook 4 minutes on each side or till lightly browned.
Stir carrots, zucchini, onion and bell pepper; taste. Add salt, pepper and ketchup. Cook on medium heat for 2 minutes. Stirring constantly, cook or let cool by stirring occasionally.
Turned cabbage into 2 1/2 inch rounds. Place in bottom of large glass bowl. Cover top with spaghetti sauce and butter or margarine. Place 1 inch longer side up in bowl; slowly spoon over vegetable mixture in bowl; arrange remaining 4 inch noodles over vegant. Top with carrots and celery; serve warm.