Sausage And Zucchini Recipes

Steps:

• Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.

Steps:

• In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
• Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

Steps:

• Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C).
• Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
• Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

Steps:

• Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.
• Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.

Steps:

• Cut sausage in half lengthwise, then into 1/2-in. slices; brown in a large skillet over medium heat. Drain. Add the zucchini, tomatoes, onion, lemon juice, oregano, salt and hot pepper sauce if desired. Cook for 15 minutes or until zucchini is just crisp-tender. Sprinkle with flour; toss to coat. Bring to a boil; boil and stir for 2 minutes. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

Steps:

• Preheat the oven to 350 degrees.
• Bring a large pot of salted water to a boil.
• Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs.
• Place the zucchini in a colander and sprinkle with the salt.
• Cover with a plate (press down on the zucchini), weighted down with a heavy object.
• The salt will draw the liquid from the zucchini; the plate will help squeeze it out.
• Allow the zucchini to sit for about 20 minutes.
• Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces.
• In a large, deep sauté pan, heat 2 tablespoons of the oil over medium-high heat.
• Add the vegetable-pancetta mixture and the garlic.
• Sauté for 5 to 6 minutes.
• Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through.
• Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes.
• Add the tomato sauce and broth.
• Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes.
• You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake.
• Set the sauce aside, and cook the pasta in the boiling water according to the package directions.
• Do not overcook; the pasta should hold its shape.
• While the pasta is cooking, rinse the zucchini.
• Wrap in a clean, dry kitchen towel and squeeze out all the moisture.
• Heat 1 to 2 tablespoons of the remaining oil.
• Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes.
• Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan.
• They should be softened but not mushy.
• Remove and set aside.
• Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water.
• Remove 1 cup of the pasta sauce from its pan and warm the remainder.
• Add the pasta and reserved pasta water to the sauce in the pan and toss well.
• Add the zucchini and mozzarella and stir well.
• Spoon the pasta mixture into the prepared casserole pan.
• Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano.
• Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through.
• Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.

Steps:

• Preheat the oven to 400°F (200°C).
• Place the squash and zucchini on a baking sheet. Evenly coat with olive oil, salt, pepper, and garlic powder.
• Push the squash and zucchini to the sides and place the chicken sausage in the middle.
• Bake for 15 minutes, or until the zucchini and squash are tender.
• Serve with wild rice. Eat immediately or refrigerate in airtight container up to 3-4 days.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
• Put the zucchini in a colander to drain for about 30 minutes, or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
• Heat a large skillet and add the sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes.
• Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
• Stir in the cream, bread crumbs, eggs, cheese, and the pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen.
• For the topping, combine the butter, bread crumbs, and the pecans. Sprinkle evenly over the casserole. Bake, uncovered, about 30 minutes.
• Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.