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!

ZUCCHINI SPAGHETTI

CIMG0029

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. 

 

ZUCCHINI BOATS

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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