Tuesday, August 5, 2014

Zucchini Lasagna

1 lb. good sausage (I use Neese's hot sausage)
1 lb. hamburger
1 to 1 1/2 lb. shredded mozzarella or Italian cheese mix
1 jar of tomato based spaghetti sauce
   or make your own:
      2 cans diced tomatoes
      1 chopped onion
      fresh basil, chopped
      salt and pepper
1 large zucchini

Cook zucchini (OK to cut in half lengthwise) - boil 15 minutes. Trim the ends.  Slice the zucchini as thinly as safely possible.  Cook the hamburger and sausage and set aside.  Use the jar sauce or make your own.  Add to the cooked meat.  Spray your baking dish and layer the zucchini, meat sauce, and sprinkle with cheese for each layer, ending with cheese on top.  Bake for 45 minutes at 400˚.  

Zucchini Casserole

1 1/2 lb. zucchini
fresh corn or 1 can corn, drained
1 small onion, chopped
1/2 sweet pepper (red, yellow, or orange), chopped
2 eggs
2 T. melted butter
salt and pepper to taste
1/2 c grated cheese (your choice)

Preheat oven to 350˚ - cook zucchini in boiling water - 6-8 minutes.  Slice zucchini and then quarter the slices.  Mix corn, and eggs with cooked zucchini.  Cook the chopped onion and chopped pepper in butter until done to your preference 3-6 minutes.  Add onions and peppers to corn, eggs, and zucchini.  Salt and pepper to taste; top with grated cheese.  Bake (uncovered) for 30 minutes.  If desired, add crumbled bacon before serving.

Zucchini Boats

1 large zucchini - 6-12 inches long
3/4 to 1 roll of crushed Ritz crackers (depends on size of zucchini)
    (can also use crushed Italian croutons, or stuffing mix - whatever you have in the pantry)
1/2 c (to 3/4 c for large zucchini) sour cream
1/2 to 1 stick butter, melted
salt and pepper to taste
1/2 c grated cheese (your preferred type - mozzarella, parmesan, cheddar)
zucchini pulp
bacon, fried and crumbled

Cut the zucchini in half lengthwise and boil it for 10 minutes.  Remove the pulp from the middle.  If large seeds, discard that part of the pulp.  Mix the crackers, sour cream, melted butter, salt and pepper together.  Use a fork to press down the zucchini pulp, making it smooth.  Mix the zucchini pulp into the crackers, sour cream and butter mixture.  Spoon mixture into the zucchini.

Spray a suitable sized pan with baking spray.   Place the zucchini into the baking pan and cover with the cheese of your choice.   Bake at 375˚ for 30 to 40 minutes.

Cut into serving size portions.  Add crumbled bacon and serve.