Cook sausage in a small skillet until browned; drain off drippings, reserving 1 1/2 tablespoons.
Crumble sausage and return it to the skillet.
Add zucchini and onion to sausage.
Cook until tender, stirring frequently.
Stir in tomato sauce, cook until thoroughly heated.
Place mixture in a serving dish and sprinkle with cheese.
Serves 2.
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.
Yield: 8 to 10 side dish servings.
Pan-fry sausage until browned and crumbled. Add onion, zucchini and garlic; cook 5 minutes. Add tomato sauce and seasonings; cover and simmer 25 minutes or until zucchini is tender. Sprinkle with cheeses. Serves 6.
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 and blend.
Yields 8 to 10 side dish servings.
ightly browned. Remove the sausages and set aside, leaving about 2
Mix together the vinegar, sugar, garlic and chili in a large shallow salad bowl. Gradually whisk in the olive oil. Season to taste with salt and freshly ground black pepper.
Using a vegetable peeler, peel the zucchini and squash into long thin strips and add to the bowl with the dressing and toss to coat. Top with the smoked mackerel and serve with crusty bread.
br>For the zucchini carrot cakes, twist the zucchini and carrots in a
n center of potatoes and sprinkle all over with flour
Combine rice, zucchini, onion, parsley, egg, panko flakes and corn in a large
Dice onion. Peel zucchini. Quarter the zucchini and squash lengthwise, then slice at
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
Heat olive oil and garlic; do not brown!
Add sausage, remove when cooked.
To pan juices, add onion, celery and carrots.
Saute until softened (not mushy).
Put aside with sausage.
Saute cubed zucchini (first wash with vegetable brush, but do not skin). Zucchini should be crisp.
Add ingredients from bowl.
Add
cream, wine or vermouth (to taste, about 3 tablespoons), tomato paste (about 1 tablespoon) and spices.
Simmer 15 minutes.
Add cooked pasta and cheese to taste.
Saute and drain the sausage.
Mix in 1 tablespoon flour and place in
nstick spray.
Put the zucchini in a colander to
lted water to a boil and cook the pasta until
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Wash and trim ends of zucchini (don't peel).
Drop into boiling water and cook for 4 minutes. Drain and cut coarsely. Brown sausage meat (if using links, remove from casing) and onion. Mix all ingredients together, reserving 1/4 cup of the Parmesan cheese.
Put into baking dish; sprinkle with the remaining Parmesan cheese.
Bake, uncovered, 40 to 45 minutes at 350\u00b0. Serves 8 as a side dish or 4 if served over rice.
Cut sausage in serving pieces and pierce each in several places with fork.
In large heavy frying pan over medium heat, cook, turning occasionally until well browned and cooked in center (20 to 25 minutes).
While sausage is cooking, melt butter with olive oil in a large frying pan over medium heat.
Add onions and seasonings and cook, stirring often until limp.
Mix in peppers and zucchini and continue cooking until vegetables are cooked to taste.
Stir in sausage and serve.
In 10-inch skillet, brown the sausage; add green pepper and onion and drain.
Add remaining ingredients.
Simmer 15 minutes or until zucchini is tender and mixture is slightly thickened. Serves 4 to 6.
May be reheated.
Cook zucchini in salted water and drain.
Saute sausage and drain.
Combine zucchini and sausage with remaining ingredients except 2 tablespoons cheese.
Pour into greased pan and sprinkle with 2 tablespoons cheese.
Bake at 350\u00b0 for 40 minutes.