After a successful growing season, it’s easy to feel overwhelmed with the amount of goodies a garden can produce. Zucchini is a popular vegetable being picked this time of year and is used in many yummy and fall festive recipes. Whether you’re making it for your family or sharing with a neighbor, here are some dishes that take a break from the traditional zucchini bread.
Zucchini Pasta Pie
- 8 oz fusilli pasta
- 2 ½ cups grated Monterey Jack cheese
- 2-3 medium sliced zucchini
- 1 cup thinly sliced onion
- 2 cloves chopped garlic
- 2 Tbs butter or margarine
- 4 oz pesto sauce
Preheat oven to 350. Bring water to boil. Cook pasta for approximately 8 minutes or until al dente. Drain. Return pasta to pan and add half of the cheese. Add to heat and stir until cheese starts to melt. Spread pasta onto 12 inch pizza pan. Bake for 10 minutes. Sauté zucchini, onions, and garlic in melted butter until tender. Add pesto sauce. Pour vegetable mixture over pasta shells. Sprinkle remaining cheese on top. Bake for an additional 15-20 minutes or until cheese is melted. Cut into large wedges. Serve hot.
Stuffed Zucchini Slices
- 4 medium zucchini
- 1 pound sweet Italian sausage
- 1 minced white onion
- ½ tsp basil
- ½ tsp oregano
- 1 1/2 cups cubed Mozzarella
- 1/3 cup white bread crumbs
- ¼ tsp salt
- Pinch of pepper
- 1 can (15 oz) spaghetti meat sauce
Preheat oven to 350. Halve zucchini lengthwise and scoop insides out, leaving ¼ inch shell. Chop zucchini insides and set aside. Blanch shells for 8 minutes and drain. In a large frying pan, cook sausage. Add onions and chopped zucchini. Cook until vegetables are tender. Drain excess fat. Add the next 6 ingredients to the pan and mix well. Stuff zucchini shells with mixture. Place shells in 9X10 inch baking dish. Pour can of spaghetti meat sauce over shells. Bake for 20-25 minutes. Serves 4.
