Zucchini Cheese And Sausage Soup Recipes

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:

• In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.

Steps:

• Heat a large pot over medium-high heat. Cook and stir sausage, celery, and onion in the hot skillet until sausage is completely browned, 5 to 7 minutes; drain and discard grease.
• Stir zucchini, diced tomatoes, chicken broth, Italian seasoning, and garlic salt into the sausage mixture. Place pot over low heat and cook mixture at a simmer until the zucchini is tender, about 25 minutes. Top individual servings with Cheddar cheese.

Steps:

• In a saucepan brown sausage and onion. Crumble sausage. Drain and place sausage and onion into a large dutch oven.
• Add chicken broth and zucchini, carrots, potatoes. Add salt and pepper. Bring to a boil and then turn heat to simmer. Simmer slowly for 20 to 25 minutes.
• Add evaporated milk and cheese. Slowly stir until cheese is melted.
• Serve and enjoy!

Steps:

• In a 6-qt. stockpot, cook and crumble sausage over medium-high heat until no longer pink, 5-7 minutes. Remove with a slotted spoon., Add celery, onion and seasonings to same pot; cook and stir until onion is tender, 4-6 minutes. Stir in sausage and remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until zucchini and peppers are tender, about 30 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

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 a skillet, cook sausage until no longer pink; drain. Remove sausage and set aside. In the same skillet, saute onion, green pepper and garlic in oil and butter until tender. Stir in sausage, Parmesan cheese and 1/2 cup spaghetti sauce., Place the zucchini halves cut side up in a greased 8-in. square baking dish. Spread with sausage mixture. Cover and bake at 350° for 35-40 minutes or until tender. Top with cheese and remaining spaghetti sauce. Bake, uncovered, for 5 minutes or until cheese is melted.

Steps:

• Sausage should be cut in to bite size pieces.
• Fry until almost done.
• 15- 20 minutes.
• Add green peppers and zucchini saute 3-4 minutes,add onion,saute 2 minutes,add garlic,saute 1-2 minutes.
• Add enough water to cover.
• Add tomatoes ad tomatoe soup.
• Blend in spices.
• Simmer 40-50 minutes.

Steps:

• In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until pasta is tender.

Steps:

• Preheat oven to 350 degrees; grease 7 x 11-inch (2 qt.) baking dish.
• Saute sausage and onion in a medium skillet until all the pink is gone; drain fat.
• Whisk eggs in a large bowl until frothy.
• Stir in Parmesan cheese, cracker crumbs, basil, oregano, pepper, garlic, sausage and zucchini.
• Spoon into baking dish, spreading the top smooth.
• Bake for 25 minutes.
• Sprinkle the top with Italian Four Cheese Blend and bake 15 minutes longer.
• Cut into 1 1/2 inch squares.
• (Squares may be refrigerated overnight or frozen. Reheat at 350 degrees for 10 minutes.).

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.