Sassy Zucchini Food

SASSY ZUCCHINI

Steps:

• In a 10 inch nonstick pan, brown ground beef and onion over medium heat, about 10 minutes (drain).
• Add tomatoes, water, salt and sauce mix. Bring to a boil. Add rice and zucchini.
• Cover, reduce heat to low and simmer 15 to 20 minutes or until zucchini is tender.
• Makes 4 to 6 servings.

ZUCCHINI AND SAUSAGE CASSEROLE

Steps:

• Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
• Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
• Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
• Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.
• For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

ZUCCHINI APPETIZERS

Steps:

• Mix all ingredients together.
• Spread into a greased 13 x 9 inch pan.
• Bake at 35o degrees for 25 minutes or until golden brown.
• Cut into 2x1 inch pieces.
• Serve hot.