Sausage And Zucchini Recipes

EASY BAKED SAUSAGE AND ZUCCHINI CASSEROLE

Steps:

• Toss the zucchini slices with kosher salt. Place into a colander and set over the sink to drain for 30 minutes. Pat very dry and remove as much salt as possible at the end.
• Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position.
• In a large skillet over medium heat, add the oil. After it has heat up for about 1 minute, add onions with Italian seasoning. Cook for about 5 minutes until soft, stirring frequently.
• Add sausage and cook while breaking up the meat with a wooden spoon for about 7-8 minutes until browned. Add garlic and cook for about a minute, stirring frequently until fragrant. Remove from the skillet and transfer to a bowl. Stir in artichoke hearts and salt & pepper.
• Add mixture to a 1.75 quart baking dish and layer zucchini rounds in between. Evenly distribute the broth on top of the dish. Cover with red sauce and cheese.
• Bake at 400 degrees Fahrenheit for 20-25 minutes until zucchini is slightly golden around the edges and the cheese has melted. Feel free to do a low broil the last few minutes, too. Sprinkle with fresh parsley and serve warm.

ITALIAN SAUSAGE AND ZUCCHINI

Steps:

• In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
• Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

SAUSAGE-STUFFED ZUCCHINI BOATS

Steps:

• Preheat the oven to 400 degrees F.
• With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
• In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
• In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
• Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.

SKILLET ZUCCHINI AND SAUSAGE

Steps:

• 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.

20 MINUTE SKILLET SAUSAGE & ZUCCHINI

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
• Reduce heat to medium. Add remaining 1 1/2 tablespoons of oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
• Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).

MOM'S ZUCCHINI, TOMATO & ITALIAN SAUSAGE WITH MOZZARELLA

Steps:

• Spray 2 quart casserole with cooking spray.
• Preheat oven to 350°F.
• Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
• Then cover with mozzarella.
• Repeat the layers until you get to the top.
• Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
• Enjoy!

SAUSAGE AND ZUCCHINI SOUP

Steps:

• Heat a large pot over medium-high heat. Cook and stir sausage, celery, and onion in the hot skillet until sausage is completely browned, 5 to 7 minutes; drain and discard grease.
• Stir zucchini, diced tomatoes, chicken broth, Italian seasoning, and garlic salt into the sausage mixture. Place pot over low heat and cook mixture at a simmer until the zucchini is tender, about 25 minutes. Top individual servings with Cheddar cheese.

SAUSAGE-STUFFED ZUCCHINI

Steps:

• Preheat oven to 350 degrees. Drizzle a large baking dish with oil. Scrape seeds and soft flesh from zucchini and reserve 1/2 cup. Place zucchini, cut sides up, in baking dish.
• Heat oil in a large skillet over medium-high heat; add sausage and onion. Cook, breaking up sausage, until sausage is browned and onion is softened, about 5 minutes. Add garlic and reserved zucchini; cook until garlic is fragrant, about 1 minute. Remove from heat; stir in remaining ingredients. Divide mixture among zucchini. Bake until filling is firm and each zucchini is tender and wrinkled around edges, 35 to 40 minutes. Garnish with Parmesan shavings.

SAUSAGE AND ZUCCHINI

Steps:

• Cut sausage in half lengthwise, then into 1/2-in. slices; brown in a large skillet over medium heat. Drain. Add the zucchini, tomatoes, onion, lemon juice, oregano, salt and hot pepper sauce if desired. Cook for 15 minutes or until zucchini is just crisp-tender. Sprinkle with flour; toss to coat. Bring to a boil; boil and stir for 2 minutes. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

GNOCCHI WITH SAUSAGE, ZUCCHINI, AND TOMATO

Steps:

• Heat a large straight-sided skillet over medium-high. Swirl in oil, then add sausage and cook, breaking up pieces with a wooden spoon, until beginning to brown, 3 to 4 minutes. Add zucchini and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. Add tomatoes, season with salt and pepper, and cook until they start to break down and release their juices, 3 to 5 minutes.
• Meanwhile, cook gnocchi in a large pot of salted boiling water according to package instructions. Reserve 1 cup pasta water; drain. Transfer gnocchi to skillet and toss to coat, adding pasta water as needed to create a silky sauce. Season to taste. Stir in pesto, sprinkle with basil, and serve immediately.

BAKED PASTA WITH SAUSAGE AND ZUCCHINI

Steps:

• Preheat the oven to 350 degrees.
• Bring a large pot of salted water to a boil.
• Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs.
• Place the zucchini in a colander and sprinkle with the salt.
• Cover with a plate (press down on the zucchini), weighted down with a heavy object.
• The salt will draw the liquid from the zucchini; the plate will help squeeze it out.
• Allow the zucchini to sit for about 20 minutes.
• Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces.
• In a large, deep sauté pan, heat 2 tablespoons of the oil over medium-high heat.
• Add the vegetable-pancetta mixture and the garlic.
• Sauté for 5 to 6 minutes.
• Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through.
• Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes.
• Add the tomato sauce and broth.
• Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes.
• You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake.
• Set the sauce aside, and cook the pasta in the boiling water according to the package directions.
• Do not overcook; the pasta should hold its shape.
• While the pasta is cooking, rinse the zucchini.
• Wrap in a clean, dry kitchen towel and squeeze out all the moisture.
• Heat 1 to 2 tablespoons of the remaining oil.
• Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes.
• Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan.
• They should be softened but not mushy.
• Remove and set aside.
• Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water.
• Remove 1 cup of the pasta sauce from its pan and warm the remainder.
• Add the pasta and reserved pasta water to the sauce in the pan and toss well.
• Add the zucchini and mozzarella and stir well.
• Spoon the pasta mixture into the prepared casserole pan.
• Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano.
• Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through.
• Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.