ITALIAN SAUSAGES AND ZUCCHINI

1 pkg Italian sausage (about 6 links)

1 large or 2 medium onions

1 green or red bell pepper

2-3 small or 1-2 medium zucchini

4 cloves garlic, minced

2-3 tablespoons olive oil

1 tablespoon butter

4-5 fresh basil leaves

3-4 fresh oregano leaves

salt, pepper and garlic powder, to taste

Using kitchen scissors or a sharp knife, slice sausages into halves lengthwise; slice again into quarters. Next, slice across the quarters until you have 3/4 inch chunks.Peel and chop onion coarsely. Wash, core, and chop pepper. Peel and mince garlic. Wash and chop basil and oregano. Wash and slice unpeeled zucchini into 1/4 inch thick coins or circles.

Heat olive oil in skillet. Sauté sausage over high heat for 10 minutes or so; when they begin to take on color, add onion and pepper, continuing to cook until the vegetables brown slightly. Add garlic and chopped basil and oregano; reduce heat and cook until sausage is done (no longer pink inside).

Using a slotted spoon, remove cooked sausage and vegetables to a serving plate; keep warm. (No need to drain or wash skillet). Melt butter in remaining olive oil in skillet. Sauté zucchini coins over high heat until the edges and a little of the center portion browns; flip each coin and sauté the other side. Sprinkle zucchini with a little salt, pepper, and garlic powder (very lightly) and a pinch of hot pepper.

Return sausage mixture to skillet with cooked zucchini and mix, cooking until evenly heated (1-2 minutes). Be careful not to overcook zucchini (should be browned but still slightly firm and not mushy).

Serve as is or with a sprinkling of Parmesan cheese.

Note: If no fresh herbs are available, substitute 1/4-1/2 teaspoon dried.

Variation: Serve over wide noodles, spaghetti or with Ziti. Dress with a little olive oil and freshly grated Parmesan or Romano cheese and run under the broiler just until cheese melts.

Source :  Cooks.com - Italian Sausage and Zucchini

Baked Zucchini Au Gratin

1/2 c. yogurt
1 egg
1 tbsp. fresh parsley, chopped
1 teaspoon fresh dill weed
3 tbsp. feta cheese, crumbled
2 medium zucchini, chopped
1/2 c. mushrooms, chopped
2 tomatoes, chopped
1 clove garlic, minced

Steam zucchini and mushrooms until barely tender. Preheat oven to 350 degrees. In a medium sized bowl, mix together egg, herbs, cheeses, and garlic. Place zucchini and mushrooms in a greased casserole dish. Pour cheese mixture on top. Bake for about 15 minutes.

Zucchini & Rice Casserole

3 tbsp. olive oil
5 or 6 fresh basil leaves, chopped
2 cloves garlic, minced
1 medium onion, chopped
2 c. brown rice, cooked
2 medium zucchini, sliced
1/4 c. bread crumbs
4 oz. monterey jack cheese, grated
Salt and pepper

Preheat oven to 375 degrees. In a medium-sized bowl, combine olive oil, salt, pepper, basil, and garlic. Spread the rice in the bottom of a 13x9x2-inch baking dish. Arrange half of the zucchini on top of the rice. Sprinkle with bread crumbs and cheese. Spoon some of the sauce on next. Sprinkle with  the chopped onion. Add a layer of the remaining zucchini slices. Top with remaining sauce. Bake, uncovered, until vegetables are tender (about 1 1/2 hours).

Whole Wheat Zucchini Bread

3 beaten eggs
1 cup vegetable oil
2 cups brown sugar, firmly packed
2 cups ground zucchini
2 tablespoons vanilla extract
3 cups whole wheat flour
1 teaspoon baking soda
1 teaspoons salt
1/4 teaspoon baking powder
3 teaspoons cinnamon
1 cup chopped nuts

Mix together eggs, oil, brown sugar, zucchini and vanilla extract in a large bowl.

In a separate bowl, combine flour, baking soda, salt, baking powder and cinnamon. Add flour mixture to zucchini mixture, stir until smooth. Fold in nuts.

Pour batter into large loaf pan, or two smaller ones.

Bake at 325 degrees for 75 minutes, or until a wooden pick inserted in the center comes out clean.
 

Zucchini Bread

3 eggs
1 C. oil
2 C. sugar
2 C. grated Zucchini
3 tsp. Vanilla
3 C. flour
1 tsp. Salt
1/2 tsp. Baking Powder
1 tsp. Baking Soda
3 tsp. Cinnamon
1/2 C. Nuts (optional)

Mix all ingredients in a bowl until well mixed. Pour into greased loaf pans and bake at 325 degrees for 1 hour, but check loaves after 45 minutes. A toothpick inserted into the center of the loaf will come out clean when the loaf is done.
will make 5 mini loaf pans or 2 regular loaf pans.


Generally:
Mini loaf pans will take 45 minutes to cook
normal loaf pans will take 1 hour

Zucchini Casserole

Step 1

Set Aside 4 Cups Dried Bread Crumbs (we have used small croutons) 

You can use prepared Stove Top Stuffing.. if you do, skip Step 2.

Step 2 (Stuffing Mixture)

1/2 cup water

1/3 cup butter or Margarine.

2 tsp Chicken Bouillon

1 tsp lemon pepper

1 cup chopped Onion

3/4 cup chopped Celery

   Saute until onion and celery are soft

    Pour over bread crumbs & mix

Step 3  (Veggie Mixture)

1 cup grated carrot (optional)

6 cups  Zucchini Chunks

1/4 cup chopped onion

   Saute in 1/2 Cup Butter or Margarine

*  I will also add Chicken after sauteing

Step 4 (Soup Mixture)

1 can Cream of Chicken (or Mushroom) Soup

1 cup Sour Cream

1 cup Grated Cheese

Combine

Line 13x9 pan with Stuffing Mixture.

Combine  Veggies with Soup mixture

Pour over stuffing

Bake at 350   for 30 minutes or until hot and bubbly