Tuesday, July 6, 2010

The Zucchini Diaries: pt. 1

You'll be hearing a lot from me in the coming weeks about zucchini, mostly cuz i'll be swimming in it.  Here are some of my recipes to use it all up!



Yields: 4 servings

4 Roma Tomatoes, diced
3 Finely julienned zucchinis
1 medium Sliced Onion
2 cloves minced garlic
Mushrooms to taste
Italian Seasoning
Olive Oil
White Wine

Heat the oil, add garlic, tomatoes, onions, mushrooms & seasoning.  Halfway through cooking add some white wine.  Once wine has cooked down some & sauce has thickened, add zucchini (blanche first if you don't like it a little al dente) and toss and cook 'til it's how you like it. 



Yields: 6 servings

3 Zucchinis, halved length-wise, seeds removed
1lb Italian Sausage
1 medium onion, diced
3 Sweet (or spicy if that's your thing) Banana Peppers, halved length-wise, seeds removed & sliced
             (I didn't have that many ripe yet so i diced some snow peas and it turned out nicely)
2 cloves minced garlic
1 can organic tomato paste
Water/White Wine
Shredded or Grated Cheese (Optional)

Blanche zucchini & set aside.  Brown sausage, drain if necessary.  Add Onion, Peppers & garlic to sausage
& sautée.  Once vegetables are cooked through, add tomato paste & add water and/or wine until it's the consistency of sloppy joes.  Stuff the boats & bake @ 300for 30 minutes or until zucchini is cooked through.  Top with cheese and serve. 

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