Rotelle With Roasted Zucchini And Italian Sausage Recipe
Ingredients:
2.5 lbs of zucchini; well-scrubbed & thinly sliced crosswise
1/2 lb of pasta (Penne or Rotelle)
2 Tbsps of olive oil
1.5 lbs of fresh sausage (Italian)
2 tsps of mint (dried) combined w/ 1/4 c of fresh leaves of parsley; cut into small pcs, or
1/4 c of fresh leaves of mint (packed loosely); cut into small pcs
2/3 c of yogurt (plain) on room-temperature
Instructions:
Arrange zucchini into thin sheet, drizzle w/ oil then roast in center of oven preheated (450 degrees F), occasionally stirring about 15 – 20 mins or ’til golden.
Meanwhile, discard casings of sausage then cook meat in large skillet on medium heat; stir and break up lumps ’til sausage loses pink color.
Transfer w/ spoon w/ slots onto paper-towels; drain. Stir sausage, zucchini, yogurt, salt, pepper and mint together in large mixing bowl.
Cook pasta in salted boiling water ’til “al dente”; thoroughly drain; toss w/ zucchini mix.
>> Rotelle With Roasted Zucchini And Italian Sausage Recipe
Fiesta Zucchini Recipe
Ingredients:
2 Tbsps of oil (olive oil)
1 lb of zucchini; quartered lengthwise then cut crosswise to 1/2-inch pieces
1/4 tsp of oregano (dried); crumbled
3 pcs cloves of garlic ; chopped finely
1/2 c of salsa (purchased)
1/2 c of shredded cheese (Monterey Jack)
Instructions:
Heat oil on a skillet above moderately low heat then add oregano, zucchini, and garlic; saute for 2 mins till garlic becomes golden. Add the salsa then simmer for 6 mins till zucchini becomes tender.
Lower down the heat into low then sprinkle the cheese onto the zucchini. Cook, covered, till cheese has melted, about two mins.
>> Fiesta Zucchini Recipe
Sauteed Zucchini W/ Tomatoes & Anaheim Chile Recipe
Ingredients:
2 Tbsps of olive oil
A pc of small onion (white); sliced
A pc of garlic clove; minced
2 pcs of tomatoes (large); peeled & chopped
A pc of large sweet pepper (red); chopped
3 pcs of zucchini (medium); sliced
4 pcs of chiles (Anaheim); roasted, peeled, seeded & chopped
1/2 tsp of salt
A tsp of oregano (dried); crushed
1/2 tsp of pepper (black); ground fresh
A Tbsp of parsley; freshly chopped
1/4 of cheese (Feta); crumbled
Instructions:
In a large pan, heat oil and add zucchini, garlic, onion and sweet pepper then saute about 4-5 mins. Put in tomatoes, pepper, parsley, salt, chile and oregano. Cover pan then simmer about 6-7 mins or ’til zucchini becomes tender.
Top w/ little amt of cheese (Feta) over every serving. Best served w/ extra-thin roasted pork slices. Spoon tomatoes, then the chile and zucchini mix into radicchio-leaf to add more color.
>> Sauteed Zucchini W/ Tomatoes & Anaheim Chile Recipe
Chicken Zucchini Quiche Recipe
Ingredients:
Half of Dough (Basic Pie Crust Recipe)
1 tsp of salt
1 c of mushrooms (fresh); sliced
1 Tbsp of butter (unsalted)
8 pcs of eggs (large)
Pepper (freshly ground, to taste)
8 oz of softened cream cheese
2 of shredded cheese (Swiss)
2 c of evaporated milk
1 c of chicken (cooked); shredded
3 pcs of zucchini (medium); grated
2 Tbsps of basil (fresh); chopped
4 pcs of onions (green); chopped
Instructions:
Line the pastry on a 10 inch pie dish; trim and flute the edges. Bake (350 degrees F) for five mins till slightly brown. Set on the side.
Place zucchini on the colander and sprinkle salt. Let it drain, at about 20-30 mins; squeeze the excess liquid out. S
aute mushrooms and onions with butter on a skillet. Combine pepper and eggs inside a bowl then beat thoroughly and add milk and (cream) cheese; beat thoroughly till smooth.
Spread one-half of cheese onto the crust and arrange in layers the shredded chicken, sauteed mixture, and the zucchini on top.
Sprinkle over remaining cheese. Carefully pour mixture of egg onto layers and place basil on top. Bake (350 degrees F) for one hr. Let it cool slightly for fifteen mins and serve.
>> Chicken Zucchini Quiche Recipe
Mushroom And Spinach Stuffed Zucchini Recipe
Ingredients:
3 pcs of zucchini (medium)
1 c of onions; minced
2 pcs cloves of garlic; minced or pressed
1/2 tsp of salt
5 ozs of spinach
3 c of mushrooms (portabella); chopped tender-stems and caps
1 tsp of EVOO
1 tsp of dill (dried)
1 Tbsp of sherry (dry)
2 tsps of soya sauce
1 c of rice (brown); cooked
Pepper (black); ground
Salt
3/4 c of juice (tomato)
1/2 c of cheese (Fontina); shredded
Instructions:
Halve zucchini lengthwise; scoop inside of zucchini out w/ tiny spoon so a fillable-shell is left. Set it aside.
Saute garlic, salt and onions into oil in skillet over low stove heat, often stirring ’til onions become softened. Add dill, mushrooms, soya sauce along w/ sherry then cook 5 mins more.
When mushrooms turn tender, take pan out of heat then set it aside. Then, preheat oven (350 degrees F).
While cooking mushrooms, rinse then stem spinach. Steam leaves of spinach w/ water that covers ’til bright-green but wilted.
Drain then add to vegetables sauteed earlier. Stir rice in then add pepper and salt for taste.
Then, evenly pour juice (tomato) around base of nonreactive or glass baking plate (ungreased 8×12). Press then mound 1/6 filling to every shell of zucchini; arrange in baking plate.
Sprinkle w/ cheese and tightly cover pan w/ foil bake about half an hour ’til zucchini can easily be pierced w/ fork and become tender. Uncover then bake about 5-10 mins more ’til tops turn brown.
>> Mushroom And Spinach Stuffed Zucchini Recipe
Golden Onion And Zucchini Lasagne Recipe
Ingredients:
1-1/2 lbs of onions (approximately 6 c); sliced thinly
1/2 tsp of thyme (dried); crumbled
or
1-1/2 tsps of thyme (fresh leaves); chopped
7 Tbsps of butter (unsalted)
1/2 c of wine (white, dry)
1 lb of zucchini (approximately 3-1/2 c); scrubbed clean then sliced to 1/4-inch
1/4 c of flour (all purpose)
2-1/2 c of milk
Nutmeg (freshly grated, to taste)
3 pcs of lasagne (instant, 7-inch squares)
1-1/2 c of cheese (Parmesan); grated freshly
Instructions;
Cook the onions and (dried) thyme, if using, inside a skillet above medium-low heat then add two tablespoons of butter; season salt & pepper, while occasionally stirring.
Cook for 15 mins, uncovered, then add the wine; stir occasionally. Let it simmer till almost all the wine has evaporated then add the (fresh) thyme, if using. Stir thoroughly then transfer onto a bowl; set on the side.
Preheat the oven at 375 degrees F then butter 8-inch ovenproof dish. Cook one-half the zucchini inside a skillet in single layer with one tablespoon of butter above medium heat for 2 mins per side till tender; transfer on a clean bowl.
Do the same on the remaining one-half zucchini. Melt the rest of butter inside a saucepan above medium-low heat then add the flour; cook the roux, while whisking thoroughly for 3 mins.
Gradually add the milk, while whisking continuously then let it boil. Season salt, pepper, and nutmeg; continue cooking for 2 mins. Whisk thoroughly till thick.
Spread little sauce onto the base of greased dish. Layer on top one square of lasagne, then another layer of one-half the onions, then another layer of one-half the zucchini, then another layer of one-third the sauce, then another layer of one-third Parmesan.
Do another layering and top them with the remaining square of lasagne, remaining one-third of sauce, then remaining one-third of Parmesan.
Place inside preheated oven and bake for 25-30 mins till golden. Let is stand for 10 mins then serve.
>> Golden Onion And Zucchini Lasagne Recipe
Cristina’s Zucchini Fritata Recipe
Ingredients:
Oil (olive oil)
1 pc of onion; cut to dices
1 pc of scallions bunch; sliced
2 c of shredded zucchini
1/2 tsp of oregano (dried)
1/2 tsp of sage (dried)
6 pcs of eggs (large)
6 pcs of egg whites (large)
1/2 c of shredded cheese (Jack)
Salt & Pepper
Instructions:
Heat oil inside a medium-sized saute pan then add scallions and onion; saute till softened. Add zucchini then saute; add (dried) herbs then combine them well. Take out from the heat and season salt & pepper.
Mix together the whites of egg and whole eggs. Place the sauteed mixture on an iron-cast skillet then pour over the mixture of egg then place shredded cheese on top.
Place inside the oven then bake at 325 degrees F for forty-five mins. Let it cool slightly and serve.
>> Cristina’s Zucchini Fritata Recipe
Avocado-Zucchini Pizza Recipe
Ingredients:
Cornmeal (as needed)
3 c of zucchini (or crookneck squash); grated
2 pcs of chiles (Serrano); chopped finely
Salt (to taste)
Pepper (black, freshly ground, to taste)
5 pcs of garlic cloves; chopped finely
1 Tbsp of juice (freshly squeezed lime)
Salt (Kosher, to taste)
Pepper (black, in a mill)
1 pc of pizza crust (12-inch)
1/4 c of oil (extra virgin olive oil)
2 c of cheese (Monterey Jack, Fontina, Mozzarella, or St George); shredded or grated
2 Tbsps of parsley (Italian, or cilantro); chopped finely
1 pc of avocado (ripe); halved, pitted, and peeled
Crushed pepper (red, to taste)
1 pc of lime (fresh); cut to wedges
Instructions:
Preheat oven (475 degrees F). Sprinkle some cornmeal on a (pizza) pan.
Combine zucchini, garlic, (lime) juice, and chiles inside a bowl; toss them well then season salt & pepper.
Place pizza crust on a surface, dusted with some cornmeal; drizzle oil onto crust and spread mixture of zucchini evenly. Spread shredded cheese above and scatter minced parsley.
Transfer pizza on the pan. Bake for 15-20 mins till cheese is bubbly and crust becomes slightly golden. Cut avocado lengthwise thinly to slices. Take out pizza then let stand for five mins.
Cut pizza into eight slices then top avocado slice on each. Sprinkle crushed pepper, freshly milled pepper, and kosher salt. Serve at once with wedges of lime.
>> Avocado-Zucchini Pizza Recipe
Caramelized Zucchini With Mint Recipe
Ingredients:
2 Tbsps of oil (olive oil)
1 lb of zucchini (fresh); rinsed then sliced into 1/3 inch thick
3 Tbsps of mint leaves (fresh); chopped finely
1-2 Tbsps of vinegar (balsamic)
Instructions:
Heat oil inside a skillet above medium-high heat. Saute slices of zucchini, by batches, season salt & pepper; cook for two mins per side till soft and golden.
Combine all sauteed zucchini, vinegar, and mint; stir thoroughly. Adjust seasonings.
>> Caramelized Zucchini With Mint Recipe