Zucchini Milano Food

ZUCCHINI AND SAUSAGE MILANO

Zucchini and Sausage Milano image

Always looking for new zucchini ideas and my kids like Italian sweet (mild) sausages. I add 1 box of cooked penne and split the portions into 2 aluminum containers and froze them. I will defrost it and reheat it in the oven. When it is warmed through, add cheese on top then until melted. This recipe as described makes 2 "dinners" for about 5. You can serve it all at once for about 10.

Provided by Oolala

Categories Pork

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs Italian sausage, whatever you kind you like, about 14-16 large sausages
2 medium onions, cut into wedges and separated
6 -8 large zucchini, cut into coins
2 (1 lb) jars tomato sauce
1/2 teaspoon salt (or more to taste)
pepper, to taste
1 teaspoon garlic powder
1 teaspoon oregano
1/2 cup mozzarella cheese, grated
1 (1 lb) box penne

Steps:

Fry the sausages in a large skillet until lightly browned. Remove the sausages and set aside, leaving about 2 tablespoons of the grease in the pan.
Meanwhile, boil the pasta; drain; set aside.
Fry the zucchini and onion in the pan grease until slightly tender. Add remaining ingredients, except the cheese. Cook over low heat for 20 minutes, covered, stirring a bit.
Add the pasta to the sauce and vegetables and blend.
Place the mixture in a large baking dish and put in the sausages; or divide the mixture into 2 baking dishes for 2 separate dinners with half the amount of sausages in each.
If you want to freeze for future use, do so now; add the cheese when you reheat.
If making to eat now, add the cheese to the top and bake in 350 degree F. oven until cheese melts.

Nutrition Facts : Calories 1196.2, Fat 66.6, SaturatedFat 23.3, Cholesterol 136.8, Sodium 3821, Carbohydrate 95.9, Fiber 15, Sugar 15.8, Protein 57.4

ZUCCHINI MILANO

Zucchini Milano image

A great salad to use up some excess zucchini, is great with some tuna added too for a complete lunch..

Provided by Mandy

Categories Greens

Time 8m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

2 zucchini, blanched & sliced
1/2 cup celery, sliced
1/2 cup carrot, grated
1 tbslp chives, chopped
1 tablespoon parsley, chopped
1/2 teaspoon dried tarragon
salt & pepper
lettuce leaf, torn into bite-size pieces
Italian dressing
tomatoes, wedges (to garnish)

Steps:

Combine all ingredients well, chill.
Serve garnished with tomato wedges.

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