Zucchini Apple Sausage Entree 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:

• 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:

• Heat olive oil in skillet, add crushed and minced garlic to pan. Add zucchini, rosemary and apples and let brown, then stir making sure all vegies are coated with oil. Simmer for 10 minutes on low. Add 1/8 cup of wine, butter, zucchini blossoms and sea salt, simmer 2 minutes more. With slotted spoon remove all to a bowl. Add sausage rounds to the pan and saute on medium heat for 3 min. Add 1/8 cup of wine. Turn sausage rounds. Simmer for 3 more minutes. Add to vegetables. Serve

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 350°F.
• In a large saute pan, over medium heat, melt the butter.
• Add onion, carrot, celery and fennel seeds.
• Saute until onion is tender and transparent, about 5 minute.
• Add sausage and apple.
• Saute until meat is cooked, about 3 minute.
• Add the stuffing and mix well.
• Drizzle in broth and mix well.
• Turn off the heat, cover the pan and let sit 10 minute.
• Meanwhile, slice the zucchini in half lengthwise.
• Use a spoon or melon baller to scrape out the seedy center of each half.
• Arrange them on a rimmed baking sheet or in a large shallow baking dish.
• Fill each half with the stuffing mixture, packing it well.
• Bake until zucchini are tender, about 20 minute.

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Heat oil in a large skillet over medium heat. Cook and stir peppers until slightly tender, about 7 minutes. Stir in onions and cook until onions soften and turn golden, 7 minutes. Add garlic and cook 5 minutes, stirring occasionally.
• Stir sausage slices into onions and peppers, reduce heat to medium-low, cover, and simmer for 10 minutes.
• Stir drained penne into sausage and onions and reduce heat to low. Season with garlic and herb seasoning, sea salt, and pepper to taste.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 9x5 inch loaf pans.
• In a large bowl, combine eggs, white sugar, brown sugar, oil and vanilla until well blended. In a separate bowl, combine flour, baking soda, salt and cinnamon. Stir flour mixture into egg mixture. Fold in walnuts, zucchini and apple. Pour into prepared pans.
• Bake 1 hour, or until top springs back when touched lightly in center. Let cool in pans 10 minutes before removing to wire rack to cool completely.