Sausage Stuffed Zucchini Boats

I saw these on this site and was waiting for an opportunity to try them. I had a few neighbors over on Sunday evening and thought I'd give these a try.  These have a ton of potential but need a few changes.  They were very soft (mushy) but the flavor was really good.  These would also be good as a meal all on their own (although I served them as an appetizer).

The next time I try them, I won't put them in the boiling water and I would probably add a little Italian bread crumbs to the mixture to avoid the mushy consistency. 

Sausage Stuffed Zucchini Boats (original recipe below...not including my proposed changes)

Ingredients:
1 1/4 cups quick marinara sauce
4 (31 oz total) medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper (I replaced this with baby bella mushrooms)
14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp grated Parmesan cheese

Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute.Remove from water. (I would omit this step next time)

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake35 minutes until cheese is melted and zucchini is cooked through.

Zucchini Parmesan Crisps

I planned to make more of the zucchini cakes over the weekend but got tied up doing other things.  So, we had some extra zucchini to use up.  Literally as the oven was pre-heating for some potatoes, I did a quick search to see what I could do with the zucchini (and quickly).  This recipe worked well and had a nice taste.  There are some changes I'd make next time but the original recipe worked well (all noted below).  

  

(NOT the best pic of them!)

Ingredients:*

1 egg white

Cooking spray

1 medium zucchini, sliced into 1/4" rounds

1/4 c fresh grated Parmesan

1/4 c seasoned bread crumbs

Salt & Pepper, to taste

Directions:*

Preheat oven to 350 & coat baking sheet with cooking spray

Place egg white in a medium bowl and Parmesan; bread crumbs; Salt & Pepper in a separate bowl (mix well)

Dip zucchini rounds in egg white then in Parmesan / bread crumb mixture.  Press down on both sides to coat

Place zucchini in a single layer on baking sheet

Bake rounds for 35-30 minutes, flipping 1x half way through, until they are crispy

*Ingredients & Directions are altered from original to the way I'd cook them

Zucchini Cakes

I was glancing through some food websites and tripped on one that tries to "skinny" down recipes.  I love looking at how she cuts calories on some of my favorite recipes!  I have made 3 things now and each of them taste delicious!  I made these zucchini cakes after work this week and was surprised at how quickly they can be made!  These would be great as an appetizer or side dish.  They can also be made ahead of time; frozen and reheated.  I'd definitely reheat them in the oven - not microwave.  Anyway, the site can be found here.  I only had 1 zucchini and this made 10 "cakes".  Next time, I think I'll triple the recipe!

Edited to add that I've made these several times now and added (in addition to the zucchini and other ingredients already listed below) - shredded / chopped carrot; chopped bacon and sauteed mushrooms.  I did each in separate batches to see what we liked best.  All of them are delicious and well liked!

(Original recipe with just zucchini)

(Original recipe with just zucchini)

(Updated recipe with carrots; bacon and mushrooms)

 Ingredients:
1 zucchini, grated
1 large egg
1/4 medium onion, diced
1/4 cup reduced fat sharp cheddar cheese, shredded
1/4 cup seasoned bread crumbs (I used Italian Seasoned)
Salt & Pepper to taste
Cooking Spray

Directions:
Preheat oven to 400 degrees
Spray mini muffin tin with cooking spray
Grate the zucchini into a clean kitchen towel (I tried using paper towels and it didn't work.  You really need to use a kitchen towel)  Wring out the zucchini to get rid of the excess water.
In a medium bowl, combine all the ingredients & season with salt & pepper
Fill each muffin tin and push down with a spoon so the mixture is packed in the tin
Bake for 16-18 minutes, until the tops are golden brown
Use a plastic knife or rubber spatula to remove from the tins

Enjoy!

Summer Veggie Pasta Salad

I was looking for something light to serve with a weekend of food events (M smoked a brisket; salmon and pork shoulder for a house full of guests!).  The appealing part of this recipe was the make-it-yourself dressing.  It is really easy and delicious!!  I found the recipe here and made some adjustments based on personal tastes in terms of the veggies & adding cheese but the dressing was followed exactly.  I doubled the dressing and only put a little on when I made it.  I added a little more each time we served it which worked well to not have it be too much at one time.

Ingredients
12 oz bow tie pasta
1 package cherry tomatoes
2 medium zucchini
1 medium broccoli crown
1 green pepper
1 red pepper
1 yellow pepper
1 medium ball mozzerella cheese

Dressing
1/4 c vegetable oil
1/4 c olive oil
1/3 c red wine vinegar
1 tbsp dijon mustard
1 tsp dried oregano
Salt / Pepper

Directions
Cook pasta according to package instructions.  When it's done, drain. 
Cut up and prepare veggies.  I ended up grilling my zucchini (marinated in a little EVOO and salt/ pepper).  All other veggies I just washed & cut up.
Cut mozzerella into bite size pieces
While the pasta is cooling, prepare the vinaigrette
Combine the pasta; veggies & cheese in a large bowl.  Drizzle with the vinaigrette.  Refrigerate until you're ready to serve. 

Whole Wheat Pasta with Sausage; Zucchini; Mushrooms in a Blush (light) Sauce

I wanted to try whole wheat pasta again and decided to throw some stuff together.  Unfortunately, I have no measurements for this but it was sort of like how I make my coffee..mix until the color is what I want!  I mixed whole wheat penne with zucchini; baby bella mushrooms; Italian turkey sausage and a light cream sauce.  B didn't try the sauce but enjoyed all the other items.  Our neighbor stopped over for a try and said it was really good but may need more salt (I really only dash salt in any of my recipes).  I served it with a side salad.

Whole Wheat Pasta with Sausage; Zucchini; Mushrooms in a (Light) Blush Sauce

Ingredients:
Whole Wheat Pasta
Baby Bella Mushrooms
1 small zucchini, cut in quarters
3-4 pieces of Italian Sweet Turkey Sausage
Fat Free Half and Half
Chicken Stock
Tomato Paste
Margarine
Cayenne Pepper
Oregano

Directions
Cook sausage according to package instructions (I put 1-2 tbsp water in a pan and "boiled" for a few minutes then drained off the water and browned on all sides - adding minimal olive oil as needed to keep from sticking)
Make pasta according to package instructions
While pasta cooks, saute mushrooms and zucchini in margarine; salt and pepper, until soft but not wilted
In a separate small saute pan, pour about 1/4 c chicken stock; 2-3 tbsp FF half and half; 1/2 tsp of tomato paste (maybe 3/4 tsp); a few shakes of cayenne pepper and a few shakes of oregano in and simmer
Look at color of the sauce and determine if more FF half & half or stock / margarine / tomato paste are needed...add a little at a time - I made a "blush sauce"
Combine all ingredients when done and serve.  Enjoy!