Cheesy Zucchini Sausage Soup Food

CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 400 degrees F. Spray a square 2-quart baking dish with olive oil spray.
• Slice the unpeeled zucchinis into 1/2-inch thick slices. Sprinkle them with salt. Place them in a colander and allow them to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.
• Transfer the drained zucchini to a large bowl. Add the marinara sauce, black pepper, dried oregano, garlic powder, and 1 cup mozzarella. Mix everything together.
• Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining mozzarella and with the Parmesan. Bake, uncovered, until the cheese is bubbly and browned, about 30 minutes.
• Let the casserole rest for 10 minutes before serving it. Like all casseroles, it tastes best when warm or at room temperature.

CHEESY ZUCCHINI SAUSAGE SOUP

Steps:

• In a saucepan brown sausage and onion. Crumble sausage. Drain and place sausage and onion into a large dutch oven.
• Add chicken broth and zucchini, carrots, potatoes. Add salt and pepper. Bring to a boil and then turn heat to simmer. Simmer slowly for 20 to 25 minutes.
• Add evaporated milk and cheese. Slowly stir until cheese is melted.
• Serve and enjoy!

CREAMY, CHEESY ZUCCHINI SOUP

Steps:

• Put zucchini in large Dutch oven with a few inches of water. Simmer zucchini over medium-low heat until tender when poked with a fork, about 20 minutes. Use a slotted spoon to transfer zucchini to a blender, leaving about 1 inch of water in the bottom of the pot.
• Blend zucchini until no large chunks remain; return to the pot. Combine bell pepper, red onions, and cilantro in the blender; blend until no large pieces remain. Stir bell pepper mixture into the blended zucchini; add cream, Swiss cheese, salt, and pepper. Cook over medium-low heat until warmed through and the cheese is melted, 5 to 7 minutes.

ZUCCHINI GRATIN CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease an 8x10-inch baking dish.
• Melt 6 tablespoons of butter in a large skillet over medium heat, and cook and stir the onion until soft, about 6 minutes. Mix in the zucchini, and cover the skillet; cook until tender, about 10 minutes. Stir in the kosher salt, black pepper, and parsley, and cook uncovered for 5 more minutes. Stir in flour, and reduce heat to a simmer.
• Mix the hot milk and chicken bouillon granules together in a small bowl, stirring until the bouillon has dissolved. Pour the milk into the skillet, and bring to a simmer, stirring constantly until the milk thickens into a sauce, about 5 minutes. Pour the zucchini mixture into the prepared baking dish. Sprinkle with Cheddar cheese. Mix the bread crumbs with 1/2 cup of melted butter, and sprinkle the crumbs over the casserole.
• Bake in the preheated oven until the casserole is bubbling and the top has browned, about 20 minutes.

ZUCCHINI SAUSAGE SOUP

Steps:

• Brown sausage & onions in a large pot over medium heat. Stir to crumble sausage- I use a Chop Stir and it's amazing! Drain.
• Add in remaining ingredients, except zucchini, and stir to combine. Cover and simmer for 45 minutes, until vegetables are soft.*
• Add in zucchini and cook an additional 5-7 minutes.
• Serve topped with shredded Parmesan cheese.

CHEESY SAUSAGE AND VEGETABLE SOUP

Steps:

• Heat oil in a large skillet non-stick skillet over medium high heat until hot. Add sausage, cook and stir until browned. Remove sausage from skillet and keep warm. Add onions and garlic and cook until onions are tender. Stir in zucchini and carrots to the skillet and cook, stirring occasionally, until the carrots are crisp tender; set aside.
• Melt butter in a large saucepan. Whisk in flour until it forms a paste. Add the broth, a little at a time, whisking after each addition until the mixture is smooth. Add the remaining broth and bring to a boil. Reduce to a simmer and stir in the evaporated milk and 1 cup cheese. Continue cooking, stirring continuously, until the cheese has melted. Stir in the reserved sausage and vegetable mixture.
• Top with remaining 1/2 cup cheese before serving.

ITALIAN SAUSAGE AND ZUCCHINI SOUP

Steps:

• In a large saucepan, cook sausage, onion and pepper over medium heat until sausage is no longer pink and vegetables are tender, 4-6 minutes, breaking sausage into crumbles; drain., Add broth, tomatoes, basil and parsley; bring to a boil. Stir in zucchini and orzo; return to a boil. Cook, covered, until zucchini and orzo are tender, 10-12 minutes.

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.

CHEESY ZUCCHINI SOUP

Steps:

• Bring water, onion, diced squash, and butter to boil.
• Cook, covered over medium heat until squash begines to break down and form a broth, about 45 minutes.
• Add sliced zucchini, oregano, and garlic, and bring to a boil again.
• Reduce heat to simmer, and continue cooking for 5-10 minutes or until the zucchini slices are slightly tender.
• Turn heat down to low.
• In a tightly covered blender, blend together 1 1/2 cups of the hot soup broth including some of the zucchini slices and the cheddar and cream cheese until smooth.
• Add to the soup.
• Turn off heat, add tamari, pepper and salt to taste.
• Serve.

HEALTHY BAKED CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat your oven to 350°F and spray a 10 Inch Cast Iron skillet with cooking spray. Set aside.
• Using the 6mm blade on your spiralizer, spiralize the zucchinis, so that they turn into long noodles. *
• Place the zucchini into a strainer set over a large bowl and sprinkle with salt. Let them sit for 20 minutes, stirring around every so often.
• While the zucchini noodles sit, whisk together the eggs and egg whites in a large bowl. Add in the Greek yogurt and a pinch of pepper and additional salt. Whisk until smooth and creamy.
• Once the zucchini has sat, squeeze out as much excess water as you can. Then, transfer the zucchini noodles onto a paper towel and dry off, again, as much as you can.
• Stir the zucchini noodles, broccoli, kale and 1 cup of the Cheddar cheese into the egg mixture and mix well.
• Pour the mixture into the prepared skillet and spread out evenly. Sprinkle with remaining Cheddar cheese.
• Bake until the eggs feel set and begin to slightly pull away from the side of the skillet, about 40-45 minutes. Turn your oven to HIGH broil and broil an additional 2-3 minutes or until the top turns golden brown.
• DEVOUR!