Sausage Zucchini Ratatoulie Recipes

Steps:

• Cut eggplant into 2-in. x 1/2-in. strips; place in a bowl. Add zucchini and flour; toss to coat. , In a large skillet, heat 1 tablespoon of oil over medium heat; cook eggplant and zucchini in small batches until lightly browned, add oil as needed. Transfer vegetables to a greased shallow 3-qt. baking dish. , In the same skillet, saute onions and garlic until tender; spoon over eggplant mixture. Brown sausage in the skillet; drain. Cover and cook over low heat for 15-20 minutes or until no longer pink., Meanwhile, in another skillet, saute green peppers for 3 minutes. Add the tomatoes, water and seasonings; cook on high for 2 minutes. Reduce heat; cover and simmer for 5 minutes. Drain sausage; place over onions. Top with green pepper mixture. , Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Remove and cut into 1/2-inch slices., In the same skillet, in batches cook the beans, green peppers, onion, shallots and garlic in butter and oil over medium heat until tender. Stir in the zucchini, tomatoes, sugar, salt, pepper, pepper flakes and allspice. Cook and stir for 6-8 minutes or until vegetables are tender., Stir in sausage and parsley; heat through. Sprinkle with cheese. Serve with rice.

Steps:

• Preheat oven to 450 degrees F.
• Heat 2 tablespoons of the oil in a large oven-safe skillet over medium-high heat. Add sausage and cook 2-3 minutes until beginning to brown; remove from pan using a slotted spoon.
• Add sweet potato to pan; cook 5-6 minutes, stirring frequently, until lightly browned. Add remaining 2 tablespoons oil, eggplant, and shallots; cook 4-5 minutes, stirring frequently until slightly softened. Stir in zucchini, tomatoes, salt, pepper, and browned sausage.
• Transfer skillet to preheated oven and roast until tomatoes burst and vegetables are tender, 18 to 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
• Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
• Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

Steps:

• For the biscuits: In a bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the butter until mixture resembles coarse crumbs. Fold in the sour cream. Gently knead mixture until it comes together in a ball, adding a drop or two of milk if necessary. Cover with plastic wrap and refrigerate until ready to use. Preheat oven to 450 degrees.
• For the ratatouille: In a bowl, toss eggplant and zucchini with 5 tablespoons oil; season with 3/4 teaspoon salt and 3/4 teaspoon pepper. Spread vegetables in a single layer on one or two large baking sheets (do not crowd vegetables). Transfer to oven and roast, tossing occasionally, until golden, about 20 minutes.
• Meanwhile, in a large, deep, preferably oven-proof sauté pan, heat 1 tablespoon oil. Crumble sausage into pan and cook over medium heat, stirring occasionally, until golden, about 7 minutes. Use a slotted spoon to transfer sausage to a paper towel-lined plate.
• Return pan to medium heat and add remaining 1 tablespoon oil. Stir in the onion, pepper, garlic and remaining 1/4 teaspoon salt. Cook until softened, 5 to 7 minutes. Stir in the tomatoes and thyme sprigs; simmer gently until tomatoes are cooked and mixture is stew-like, about 10 minutes. Stir in the sausage, roasted vegetables and parsley. If you are not using an oven-safe pan, transfer mixture to a 2-quart gratin dish or baking pan.
• Divide biscuit dough into six equal balls. Use your palm to flatten each ball into a 1/2 -inch-thick disk. Arrange on top of ratatouille mixture. Brush biscuits lightly with milk.
• Transfer skillet or pan to oven and cook until biscuits are golden, 25 to 30 minutes. Let cool 10 minutes before serving.

Steps:

• In a large skillet, saute kielbasa and onion until sausage is browned and onion is tender. Add garlic; cook 1 minute longer. Stir in the eggplant, zucchini and green pepper; saute 4-5 minutes or until vegetables are tender., Stir in the tomato, salt, basil, oregano and pepper; heat through. Sprinkle with cheese.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir sausage in a large skillet over medium heat until sausage is crumbly and no longer pink, about 10 minutes; drain excess grease, reserving 1 tablespoon of the pan drippings. Transfer drained sausage to a large bowl and set aside. Cook and stir green bell pepper, onion, and garlic in the pan drippings until green pepper is soft, about 8 minutes; transfer to bowl containing sausage.
• Swirl olive oil in the hot skillet and cook and stir zucchini and yellow squash in hot oil until slightly softened, about 8 minutes; stir in tomatoes and Italian seasoning. Season with salt and black pepper. Bring the mixture to a boil and simmer until squash are tender, 10 to 15 more minutes.
• Stir sausage and vegetables into skillet, raise heat to high, and bring mixture to a boil. Reduce heat to medium and cook, stirring often, until the liquid has reduced, about 15 minutes. Spread the mixture into a 9x13-inch baking dish and sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the mixture is bubbly and the cheese has melted and begun to brown, 25 to 30 minutes.

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:

• Dégorger les légumes -- sprinkle coarse salt on the diced zucchini in a sieve, and let sit in the sink for 30 mins to drain them of excess water.
• Heat olive oil over medium heat in a thick-bottomed, oven-proof, sauce pan (I use Le Creuset).
• Add garlic and onions and sauté 5 minutes, or until garlic is just starting to brown (don't let it burn!).
• Add zucchini; cover and cook until tender, stirring often, about 10 minutes.
• Add tomatoes and rosemary; cover and simmer on low heat, stirring occasionally, at least 30 minutes to allow the flavours to integrate.
• Uncover and simmer until excess water evaporates or add your favourite protein to the pan, cover, and bake it in the oven (see below).
• Serve as a stew, side dish or sauce with your favourite protein, or my new favourite -- a filling for omelette. In the future, I am also going to try serving it for brunch with baked eggs by making 4 shallow indentations in the sauce, cracking 1 egg into each indentation, and baking at 400°F until eggs are softly set, about 10 minutes. I'd also like to try baking some chicken breast in it.

Steps:

• Boil sausages in water until fully cooked.
• Cool and cut into slices.
• Prepare vegetables while sausage is cooking and cooling.
• In a large skillet or wok, heat oil.
• Add onion and garlic.
• After 5 minutes add eggplant.
• After 5 minutes add bell pepper.
• After 5 minutes add zucchini.
• After 5 minutes add mushrooms.
• After 5 minutes add can of tomatoes, seasonings, and sausage.
• Heat through and serve.

Steps:

• Heat olive oil in large pot, and saute onion.
• Remove casings from Italian sausage and cut up into 1 inch pieces, add to pan.
• Cook sausage until brown about 10 minutes, remove from pan and drain half the fat.
• Add the zucchini, squash, eggplant, red pepper, mushrooms and salt and pepper. Cook until tender, about 5 minutes.
• Add the chicken broth, stewed tomatoes, and sausage to the pot, and bring to a boil.
• Reduce heat to medium/low - low to a simmer for 20-25 minutes until vegetables are tender and sausage is cooked through.
• Stir in fresh basil in last 5 minutes.
• You can reduce the fat and calories by using a turkey based sausage, or make this a vegetarian dish by using a soy/tofu sausage or even garbanzo beans.

Steps:

• Slice sausage and zucchini. Brown the sausage in oil on medium for a few minutes stirring often. Add onion, garlic and zucchini and continue stirring often for 5 minutes until the sausage is browned and vegetables are done but not over cooked. Add tomatoes, cover and simmer until heated through. Salt & pepper to taste. Serve alone with bread or over hot cooked rice. Serves 3 - 4.

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:

• In large skillet, cook sausage with the flour.
• Layer in 11 x 17 in baking dish.
• Cook the zucchini and onion in skillet in butter until tender.
• Layer half the zucchini over sausage.
• Combine cottage cheese and grated cheese, garlic salt and eggs in mixing bowl.
• Layer over zucchini in baking dish and cover again with remaining half of zucchini.
• Top with shredded cheese.
• Bake at 350 degrees F for 30 to 35 minutes until cheese is melted on top.

Steps:

• Heat oven to 220C/200C fan/gas 7. Place the onion, courgettes and red pepper in a baking dish, large enough to fit them in a single layer. Drizzle over 2 tbsp of the olive oil and season. Cook in the oven for 20 mins.
• Meanwhile, heat the remaining olive oil in a frying pan and cook the sausages for about 5 mins until lightly browned on all sides.
• Stir the garlic and chopped tomatoes into the veg, season again, then place the sausages on top and return to the oven to cook for a further 20 mins until the vegetables are tender.

Steps:

• Trim and discard the stems from the zucchini and summer squash and slice them into 1/4-inch-thick rounds.
• Peel the onion and dice into 1/4- to 1/2-inch pieces. Cut the peppers in half, remove and discard the stems and seeds, and cut into 1/2-inch pieces. Remove and discard the stem from the eggplant and cut into 3/4-inch chunks.
• Cut the Italian sausage into 1/4- to 3/8-inch-thick slices and place in a large stock pot. Cook over medium-high heat, stirring occasionally, for 5 minutes, or until browned. Add the zucchini, squash, onion, and peppers and cook, stirring occasionally, for 20 minutes, or until the vegetables start to soften. Add the eggplant and cook for 10 minutes, or until the vegetables are almost tender. Stir in the tomatoes and Italian seasoning, season with salt and pepper, and cook for 10 minutes, or until all of the vegetables are cooked through. Serve warm.
• Food Trivia
• Everyone has their own version of how to cut an onion without crying. I'm not convinced that any of them work, but the most popular versions seem to be: 1) freeze the onions for half an hour before chopping; 2) peel them under running water; 3) don't slice the onion root, which releases the strongest fumes; 4) breathe through your nose while chopping. And we can't forget to include holding a piece of bread in your mouth as you chop, although I suggest you try this one when no one else is around.
• VEG OUT
• Do I even have to say you can leave out the Italian sausage?