Zealous Zucchini


Chicken Casserole with ZucchiniZucchini & Sausage Stir FryZucchini & Potato Au GratinZucchini Parmesan Bread



Zucchini Facts & Tips   




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 Zucchini & Sausage Stir Fry

Ingredients:

1 lb. Italian Sausage (sweet or hot)
1 Tbs. Olive oil
1 colve garlic, minced 1/ cup onion, chopped
2 cups tomatoes, seeded & chopped
4 cups zucchini, thinly sliced
1 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. tobasco
1/4 tsp. oregano
Parmesan cheese

Instructions:
  1. Slice uncooked sausage on an angle into 1/4 inch thick slices.
  2. In a wok or large skillet, heat oil, and brown sausage until nearly done, add garlic & onion and cook about 2 minutes stirring often.
  3. Add tomatoes, zucchini, salt, tobasco, lemon juice and oregano.
  4. Cook uncovered about 5-7 minutes until zucchini is just cooked.
  5. Remove from heat and sprinkle individual servings with a healthy amount of paremsan cheese.

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Zucchini & Potatoes Au Gratin

Ingredients:

3 cups potatoes, peeled and cooked
3 cups zucchini, sliced (1/2 inch)
2 Tbs. water
3 Tbs. butter
3 Tbs. flour
1 Tbs. chicken bouillon granules
1 1/2 cups milk
1 cup cheddar cheese, shredded
2 Tbs. pimento, chopped
1/2 tsp. thyme
1 tin, french fried onions

General Info:

Preheat oven to 350°

Instructions:

  1. In a medium saucepan cook the zucchini in the water for 5 minutes or until just tender; drain and set aside
  2. Melt butter in the saucepan, add flour and bouillon granules
  3. Gradually stir in milk;cooking until sauce is thick and smooth.
  4. Remove sauce from heat, stir in cheese, pimento and thyme; keep stirring until cheese melts.
  5. In a medium greased casserole dish, layer 1/2 of the potatoes, zucchini and then sauce. Repeat layers ending with sauce.
  6. Bake uncovered for 25-30 minutes until casserole is bubbly and heated through. Sprinkle with French fried onions to cover and bake an additional 2 or 3 minutes to warm.

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Zucchini Parmesan Bread

Ingredients:

3 cups flour
1 cup, zucchini, peeled & shredded
1/3 cup sugar
3 Tbs. grated parmesan cheese
1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1/3 cup butter
1 cup buttermilk
2 eggs
1 Tbs. grated onion


General Info:

Preheat oven to 350°

Instructions:

  1. Mix flour, zucchini, sugar, cheese baking soda, powder and salt together in a large mixing bowl.
  2. Melt butter; stir in buttermilk;remove from heat
  3. Beat eggs in medium bowl, add buttermilk mixture and onion;stir into flour mixture and mix well (batter will be thick).
  4. Spread batter into well greased and floured loaf pan.
  5. Bake for 1 hour, or until it passes the toothpick test

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Food Facts 101
Freezing:
Shred unpleeled zucchini, drain in a colander and then pat dry with papper towel, apply pressure. Remove as much moisture as possible to prevent zucchini from getting soggy when frozen. Place 1 or 2 cups of zucchini in freezer bags and seal tightly. Should last for 3-4 months.

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