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Zuchunni Relish
Zuchunni Relish
Grind and let stand over night 10 cups zucchinni, 4c onion
5 T salt. Drain and rinse in cold water and add:
2½ C vinegar
5 C suggar
1 tsp nutmeg
1 tsp dry mustard
1 tsp tummeric
2 T corn starch
2 tsp celery seed
¼ tsp black pepper
1 ? or more red or green peppers chopped fine.
each
Mix and cook 30 min. Put in jars and seal. Put in
hot water bath and process 5 minutes to 10 min.
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# Zuchunni Relish
## Ingredients
- 10 cups zucchini, ground
- 4 cups onion, ground
- 5 Tbsp salt
- 2 1/2 cups vinegar
- 5 cups sugar
- 1 tsp nutmeg
- 1 tsp dry mustard
- 1 tsp turmeric
- 2 Tbsp corn starch
- 2 tsp celery seed
- 1/4 tsp black pepper
- 1 or more each red and green peppers, chopped fine
## Instructions
1. Grind zucchini and onion and let stand overnight with the salt.
2. Drain and rinse in cold water.
3. Add vinegar, sugar, nutmeg, dry mustard, turmeric, corn starch, celery seed, black pepper, and chopped peppers.
4. Mix and cook 30 minutes.
5. Put in jars and seal.
6. Put in hot water bath and process 5 to 10 minutes. -
Zucchini Wine
ZUCCHINI WINE
1 gallon warm water
4 cups sugar
6 pounds chopped up zucchini
1 teaspoon yeast nutrient
1 campden tablet
1/2 teaspoon pectic enzyme
1/8 teaspoon grape tannen
1 teaspoon acid blend
1 packet wine yeast
Dissolve the sugar in the water. Blend
the zucchini and the sugar water in a
4-gallon plastic container. Add the yeast
nutrient, campden tablet, pectic enzyme,
grape tannen and acid blend. Cover the
container. Let the mixture set for 30 to 36
hours.
Sprinkle a packet of wine yeast on top
of the mixture and let stand from 8 to 12
hours. Stir mixture thoroughly. Let mix-
ture set for 5 days in a room where the
temperature is about 70 degrees. Stir the
mixture once daily; keep it covered at all
times, except when stirring.
Filter the mixture and place liquid in
clean glass gallon jugs, leaving room for
expanding foam.
Attach a fermentation lock to the top of
the jugs. Leave fermenting wine in the
jugs for about 3 weeks.
Syphon the wine into clean jugs, taking
care to exclude all sediment. Replace the
fermentation lock and let set for another 2
weeks. Replace the fermentation lock
with air tight jug caps. Allow to age for 3
months before drinking.
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# Zucchini Wine
## Ingredients
- 1 gallon warm water
- 4 cups sugar
- 6 pounds chopped up zucchini
- 1 tsp yeast nutrient
- 1 campden tablet
- 1/2 tsp pectic enzyme
- 1/8 tsp grape tannen
- 1 tsp acid blend
- 1 packet wine yeast
## Instructions
1. Dissolve the sugar in the water.
2. Blend the zucchini and the sugar water in a 4-gallon plastic container.
3. Add the yeast nutrient, campden tablet, pectic enzyme, grape tannen and acid blend.
4. Cover the container. Let the mixture set for 30 to 36 hours.
5. Sprinkle a packet of wine yeast on top of the mixture and let stand from 8 to 12 hours.
6. Stir mixture thoroughly. Let mixture set for 5 days in a room where the temperature is about 70 degrees.
7. Stir the mixture once daily; keep it covered at all times, except when stirring.
8. Filter the mixture and place liquid in clean glass gallon jugs, leaving room for expanding foam.
9. Attach a fermentation lock to the top of the jugs. Leave fermenting wine in the jugs for about 3 weeks.
10. Syphon the wine into clean jugs, taking care to exclude all sediment.
11. Replace the fermentation lock and let set for another 2 weeks.
12. Replace the fermentation lock with air tight jug caps.
13. Allow to age for 3 months before drinking. -
Zucchini Quiche Italiano
ZUCCHINI QUICHE ITALIANO
2 cups zucchini or other summer
squash, thinly sliced
1 cup onion, thinly sliced
1 garlic clove, minced
3 tablespoons olive oil
2 teaspoons salt
2 fresh tomatoes, peeled and
chopped
1 cup tomato sauce
1/4 teaspoon oregano
1/4 teaspoon tarragon
2 cups cottage cheese (small curd)
3 eggs
3/4 cup milk
1/2 cup Moazzarella cheese, grated
1 (10-inch) pie crust
Saute squash, onion and garlic in olive
oil. Season with salt. Remove. Simmer
tomatoes, sauce, oregano and tarragon un-
til tomatoes are soft.
Mix well the cottage cheese, eggs and
milk. Place squash mixture in pie shell.
Add egg mixture and 4 tablespoons toma-
to sauce. Bake 35 minutes in preheated
350-degree oven. Sprinkle grated Moz-
zarella cheese on top and return to oven
until cheese melts. Serve quiche with re-
maining tomato sauce. Serves 6.
To make in the microwave oven: Place
butter in a flat 1 1/2-quart microwave-
proof dish. Heat on high until melted. Stir
in onion and zucchini. Cover with plastic
wrap. Microwave on high for 6 to 7 min-
utes or until tender. Stir after 4 minutes.
Pour egg mixture over vegetables. Sprin-
kle with remaining cheese. Cover with
paper towel. Microwave on medium for 8
to 10 minutes or until firm.
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# Zucchini Quiche Italiano
*Serves 6*
## Ingredients
- 2 cups zucchini or other summer squash, thinly sliced
- 1 cup onion, thinly sliced
- 1 garlic clove, minced
- 3 Tbsp olive oil
- 2 tsp salt
- 2 fresh tomatoes, peeled and chopped
- 1 cup tomato sauce
- 1/4 tsp oregano
- 1/4 tsp tarragon
- 2 cups cottage cheese (small curd)
- 3 eggs
- 3/4 cup milk
- 1/2 cup mozzarella cheese, grated
- 1 (10-inch) pie crust
## Instructions
1. Sauté squash, onion, and garlic in olive oil. Season with salt. Remove from heat.
2. Simmer tomatoes, tomato sauce, oregano, and tarragon until tomatoes are soft.
3. Mix together the cottage cheese, eggs, and milk until well combined.
4. Place squash mixture in pie shell. Add egg mixture and 4 Tbsp of the tomato sauce.
5. Bake 35 minutes in a preheated 350°F oven.
6. Sprinkle grated mozzarella cheese on top and return to oven until cheese melts.
7. Serve quiche with remaining tomato sauce.
### Microwave Method
1. Place butter in a flat 1 1/2-quart microwave-proof dish. Heat on high until melted.
2. Stir in onion and zucchini. Cover with plastic wrap.
3. Microwave on high for 6 to 7 minutes or until tender, stirring after 4 minutes.
4. Pour egg mixture over vegetables. Sprinkle with remaining cheese.
5. Cover with paper towel. Microwave on medium for 8 to 10 minutes or until firm. -
Zucchini Provencale
ZUCCHINI PROVENCALE
·(Basic Recipe—Makes 4 servings)
1 onion, thinly sliced and separated into rings
1 green pepper, cut in thin strips
1 clove garlic, minced
2 tablespoons olive or cooking oil
3 medium zucchini, thinly sliced
3 medium tomatoes, coarsely chopped
1/4 cup tomato paste
1/4 cup sliced pitted ripe olives
1 teaspoon dried basil leaves
3/4 teaspoon salt
1 bay leaf
1/4 teaspoon pepper
RANGE TOP METHOD: Cook onion, green pepper and
garlic in hot oil in a 12-inch skillet 5 minutes, stirring
frequently. Add zucchini, tomatoes, tomato paste, olives,
dried basil, salt, bay leaf and pepper. Cover and simmer
10 minutes, stirring frequently. Remove cover. Continue
cooking, stirring frequently, until vegetables are tender,
about 10 minutes.
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MICROWAVE OVEN METHOD: Use ingredients listed
in basic recipe. Combine onion, green pepper, garlic and
oil in a 3-quart glass casserole. Cover. Microwave on
high 5 minutes or until onions are transparent. Stir in
zucchini. Microwave, covered, 5 minutes. Add tomatoes,
tomato paste, olives, dried basil, salt, bay leaf and pepper.
Microwave 10 minutes or until vegetables are tender,
stirring 3 times. Cover and let stand 5 minutes.
ELECTRIC SKILLET METHOD: Use ingredients listed
in basic recipe. Add oil to skillet and heat to 350 degrees.
Add onion, green pepper and garlic. Saute until onion is
transparent, about 5 minutes, stirring frequently. Add
tomatoes, tomato paste, olives, basil, salt, bay leaf and
pepper. Cover and simmer, with vent closed, 10 minutes.
Open vent and continue cooking 10 more minutes, stir-
ring occasionally.
---
# Zucchini Provencale
*Makes 4 servings*
## Ingredients
- 1 onion, thinly sliced and separated into rings
- 1 green pepper, cut in thin strips
- 1 clove garlic, minced
- 2 Tbsp olive or cooking oil
- 3 medium zucchini, thinly sliced
- 3 medium tomatoes, coarsely chopped
- 1/4 cup tomato paste
- 1/4 cup sliced pitted ripe olives
- 1 tsp dried basil leaves
- 3/4 tsp salt
- 1 bay leaf
- 1/4 tsp pepper
## Instructions
### Range Top Method
1. Cook onion, green pepper, and garlic in hot oil in a 12-inch skillet for 5 minutes, stirring frequently.
2. Add zucchini, tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
3. Cover and simmer 10 minutes, stirring frequently.
4. Remove cover. Continue cooking, stirring frequently, until vegetables are tender, about 10 minutes.
### Microwave Oven Method
1. Combine onion, green pepper, garlic, and oil in a 3-quart glass casserole. Cover.
2. Microwave on high 5 minutes or until onions are transparent.
3. Stir in zucchini. Microwave, covered, 5 minutes.
4. Add tomatoes, tomato paste, olives, dried basil, salt, bay leaf, and pepper.
5. Microwave 10 minutes or until vegetables are tender, stirring 3 times.
6. Cover and let stand 5 minutes.
### Electric Skillet Method
1. Add oil to skillet and heat to 350°F.
2. Add onion, green pepper, and garlic. Sauté until onion is transparent, about 5 minutes, stirring frequently.
3. Add tomatoes, tomato paste, olives, basil, salt, bay leaf, and pepper.
4. Cover and simmer, with vent closed, 10 minutes.
5. Open vent and continue cooking 10 more minutes, stirring occasionally. -
Zucchini Marmalade
Here's what's cookin: Zucchini Marmalade
Recipe from: MAKES 5 1/2 PTS Serves:
2# or 6 Cups Zucchini Peeled &
Seed Cavity Removed Cut into
strips 1/3" x 1/8" Put in Large
Kettle Add juice of
2 Lemons
1 Tsp Grated Lemon Peel
1 (13 1/2 oz) Can Crushed Pineapple
That Has Been Well Drained
Bring To Boil then let
Simmer For 30 mins. Add
Pectin 1 (1 3/4 oz Pkg) Bring To
Back:
Boil Stir in 5 c Sugar & 2 T
Finely chopped Crystalized Ginger.
Bring To full Boil & Cook Till it
Starts To Thicken. Stiring Constantly
Remove from Heat, Skim & Put
in Prepared Jars.
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# Zucchini Marmalade
*Makes 5 1/2 pints*
## Ingredients
- 2 lbs (or 6 cups) zucchini, peeled, seed cavity removed, cut into strips 1/3" x 1/8"
- Juice of 2 lemons
- 1 tsp grated lemon peel
- 1 (13 1/2 oz) can crushed pineapple, well drained
- 1 (1 3/4 oz) pkg pectin
- 5 cups sugar
- 2 Tbsp finely chopped crystallized ginger
## Instructions
1. Place zucchini strips in a large kettle.
2. Add the juice of 2 lemons, grated lemon peel, and well-drained crushed pineapple.
3. Bring to a boil, then reduce heat and simmer for 30 minutes.
4. Add pectin (1 pkg, 1 3/4 oz) and bring to a boil.
5. Stir in 5 cups sugar and 2 Tbsp finely chopped crystallized ginger.
6. Bring to a full boil and cook, stirring constantly, until the mixture starts to thicken.
7. Remove from heat, skim, and ladle into prepared jars. -
Zucchini Marmalade
ZUCCHINI MARMALADE
2 pounds small zucchini (6 cups
sliced)
Juice of 2 lemons
1 teaspoon grated lemon peel
1 (13½-ounce) can crushed
pineapple, drained
1 package powdered fruit pectin
5 cups sugar
2 tablespoons finely chopped
crystallized ginger
Trim ends from squash and cut in thin
slices. Measure 6 cups sliced zucchini into
a large kettle. Add lemon juice, peel and
crushed pineapple. Bring to a boil. Reduce
heat and simmer, uncovered, until squash
is tender but holds its shape, about 15
minutes.
Add powdered pectin. Place over high
heat and bring to a boil. Stir in sugar and
ginger. Bring to a full rolling boil and boil
hard 1 minute, stirring constantly.
Remove from heat and skim off any
foam. Stir and skim to cool slightly and
prevent fruit from floating. Ladle into hot
sterilized jars and seal. Yields 5 half pints.
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# Zucchini Marmalade
## Ingredients
- 2 pounds small zucchini (6 cups sliced)
- Juice of 2 lemons
- 1 tsp grated lemon peel
- 1 (13 1/2-ounce) can crushed pineapple, drained
- 1 package powdered fruit pectin
- 5 cups sugar
- 2 Tbsp finely chopped crystallized ginger
## Instructions
1. Trim ends from squash and cut in thin slices. Measure 6 cups sliced zucchini into a large kettle.
2. Add lemon juice, peel, and crushed pineapple. Bring to a boil. Reduce heat and simmer, uncovered, until squash is tender but holds its shape, about 15 minutes.
3. Add powdered pectin. Place over high heat and bring to a boil.
4. Stir in sugar and ginger. Bring to a full rolling boil and boil hard 1 minute, stirring constantly.
5. Remove from heat and skim off any foam. Stir and skim to cool slightly and prevent fruit from floating.
6. Ladle into hot sterilized jars and seal. Yields 5 half pints. -
Zucchini Corn Chowder
ZUCCHINI CORN CHOWDER
3 ears fresh corn
4 strips bacon
1 pound summer squash, sliced (3
cups)
1 cup onions, minced
¾ cup green pepper, minced
1 garlic clove, minced
1 cup water
1½ teaspoons salt
¼ teaspoon dried basil leaves
¼ teaspoon tarragon
2 cups milk
2 eggs, beaten
Pepper
Cut corn from cobs. Saute bacon until
crisp, crumble and set aside. Add zucchini,
onions, green pepper, garlic and saute in
bacon drippings. Add corn, water, salt,
basil, tarragon and pepper. Bring mixture
to a boil. Reduce heat and simmer slowly
for 10 minutes.
Combine milk and eggs. Add to pot and
simmer until thickened. Do not allow
chowder to boil. Sprinkle bacon bits on
top. Serves 6.
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# Zucchini Corn Chowder
*Serves 6*
## Ingredients
- 3 ears fresh corn
- 4 strips bacon
- 1 pound summer squash, sliced (3 cups)
- 1 cup onions, minced
- 3/4 cup green pepper, minced
- 1 garlic clove, minced
- 1 cup water
- 1 1/2 tsp salt
- 1/4 tsp dried basil leaves
- 1/4 tsp tarragon
- 2 cups milk
- 2 eggs, beaten
- Pepper, to taste
## Instructions
1. Cut corn from cobs.
2. Sauté bacon until crisp; crumble and set aside.
3. Add zucchini, onions, green pepper, and garlic to the pan and sauté in bacon drippings.
4. Add corn, water, salt, basil, tarragon, and pepper. Bring mixture to a boil.
5. Reduce heat and simmer slowly for 10 minutes.
6. Combine milk and eggs. Add to pot and simmer until thickened. Do not allow chowder to boil.
7. Sprinkle bacon bits on top. Serves 6. -
Zucchini Cookies
ZUCCHINI COOKIES
1 cup shortening
2 cups sugar
2 eggs
2 cups grated zucchini (rind
included)
⅔ teaspoon salt
1 teaspoons vanilla
4 cups flour
2 teaspoons cinnamon
2 teaspoons baking powder
2 teaspoons baking soda
1 cup chopped nuts (optional)
Cream together the shortening and sug-
ar, add eggs, zucchini, salt and vanilla.
Sift flour with cinnamon, baking powder
and soda. Add chopped nuts, if desired.
Bake in a 375 degree oven 8 to 10 min-
utes. Yields 8 dozen.
use ungreased
Pan. Bake 10
min otherwise Crumble
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# Zucchini Cookies
## Ingredients
- 1 cup shortening
- 2 cups sugar
- 2 eggs
- 2 cups grated zucchini (rind included)
- 2/3 tsp salt
- 1 tsp vanilla
- 4 cups flour
- 2 tsp cinnamon
- 2 tsp baking powder
- 2 tsp baking soda
- 1 cup chopped nuts (optional)
## Instructions
1. Cream together the shortening and sugar.
2. Add eggs, zucchini, salt, and vanilla.
3. Sift flour with cinnamon, baking powder, and baking soda.
4. Combine wet and dry ingredients. Add chopped nuts, if desired.
5. Drop onto an ungreased pan.
6. Bake in a 375 degree oven for 10 minutes — bake no less, otherwise cookies will crumble.
7. Yields 8 dozen. -
Zucchini Bread and Butter Pickles
ZUCCHINI BREAD
AND BUTTER PICKLES
1 large onion, sliced
6 cups small zucchini, sliced
1/8-inch thick
1/4 cup salt
2 cups cider vinegar
1 cup sugar
1 teaspoon turmeric
1 teaspoon mustard
1 teaspoon celery seed
Slice onion 1/8-inch thick. Place the on-
ions and zucchini in a large bowl. Salt
thoroughly; cover and allow to soak over-
night.
Combine vinegar, sugar, turmeric, mus-
tard seed and celery seed and bring to a
rolling boil. Add zucchini and onions to
pickling solution. Bring to a boil; reduce
heat and simmer 15 minutes. Pack pickles
into hot sterilized pint jars. Fill to within
1/2-inch of top with pickling solution. Seal.
Yields 3 pints.
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# Zucchini Bread and Butter Pickles
## Ingredients
- 1 large onion, sliced 1/8-inch thick
- 6 cups small zucchini, sliced 1/8-inch thick
- 1/4 cup salt
- 2 cups cider vinegar
- 1 cup sugar
- 1 tsp turmeric
- 1 tsp mustard seed
- 1 tsp celery seed
## Instructions
1. Slice onion 1/8-inch thick. Place the onions and zucchini in a large bowl.
2. Salt thoroughly; cover and allow to soak overnight.
3. Combine vinegar, sugar, turmeric, mustard seed, and celery seed and bring to a rolling boil.
4. Add zucchini and onions to pickling solution. Bring to a boil; reduce heat and simmer 15 minutes.
5. Pack pickles into hot sterilized pint jars. Fill to within 1/2-inch of top with pickling solution. Seal.
6. Yields 3 pints. -
Zucchini and Potatoes Provençale / Fresh Tomato Sauce
FRESH TOMATO SAUCE
6 to 8 ripe tomatoes, peeled, cored
2 tablespoons cornstarch
1/3 cup water
1/2 cup finely chopped onion
2 tablespoons margarine
1 teaspoon salt
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
2 tablespoons chopped parsley
Chop tomatoes; measure 4 cups. Place
tomatoes in blender container; cover.
Blend at medium speed 30 seconds or until
liquefied. In a 3-quart saucepan stir
together cornstarch and water until
smooth. Add tomatoes, onion, margarine,
salt, basil and pepper. Stirring constantly
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ZUCCHINI AND POTATOES PROVEN-
CALE
1 recipe Fresh Tomato Sauce
(recipe follows)
2 tablespoons oil
1 cup sliced celery
1/3 cup sliced green onions
1 clove garlic, minced
4 large zucchini, cut into 1/2-inch
slices (5 cups)
4 large zucchini, cut into 1/2-inch
slices (5 cups)
2 cups diced, peeled potatoes
(about 2 medium)
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
Prepare Fresh Tomato Sauce. In a large
skillet heat oil over medium heat. Add
celery, onions and garlic; cook 1 minute.
Stir in zucchini, potatoes, tomato sauce,
oregano and salt. Cover. Stirring occa-
sionally, cook 20 minutes or until vegeta-
bles are tender-crisp. Yields 6 servings.
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# Zucchini and Potatoes Provençale
## Ingredients
### Fresh Tomato Sauce
- 6 to 8 ripe tomatoes, peeled, cored
- 2 Tbsp cornstarch
- 1/3 cup water
- 1/2 cup finely chopped onion
- 2 Tbsp margarine
- 1 tsp salt
- 1/2 tsp dried basil leaves
- 1/4 tsp pepper
- 2 Tbsp chopped parsley
### Zucchini and Potatoes
- 1 recipe Fresh Tomato Sauce (see above)
- 2 Tbsp oil
- 1 cup sliced celery
- 1/3 cup sliced green onions
- 1 clove garlic, minced
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 4 large zucchini, cut into 1/2-inch slices (5 cups)
- 2 cups diced, peeled potatoes (about 2 medium)
- 1/2 tsp dried oregano leaves
- 1/2 tsp salt
## Instructions
### Fresh Tomato Sauce
1. Chop tomatoes; measure 4 cups.
2. Place tomatoes in blender container; cover. Blend at medium speed 30 seconds or until liquefied.
3. In a 3-quart saucepan, stir together cornstarch and water until smooth.
4. Add tomatoes, onion, margarine, salt, basil, and pepper.
5. Stirring constantly, [continue cooking until thickened — instructions cut off on card].
### Zucchini and Potatoes
1. Prepare Fresh Tomato Sauce (see above).
2. In a large skillet, heat oil over medium heat.
3. Add celery, onions, and garlic; cook 1 minute.
4. Stir in zucchini, potatoes, tomato sauce, oregano, and salt.
5. Cover. Stirring occasionally, cook 20 minutes or until vegetables are tender-crisp.
Yields 6 servings. -
Zucchini and Cucumbers in Sour Cream
ZUCCHINI AND CUCUMBERS
IN SOUR CREAM
2 zucchini, about 8 inches long
1 cucumber, 8 inches long
½ inch boiling water
¾ teaspoon salt
½ cup chopped green onions
2 tablespoons butter or margarine
½ cup dairy sour cream
⅛ teaspoon pepper
Chopped parsley
Wash zucchini and cucumber. Cut into
crosswise slices ¼ inch thick. Put zuc-
chini slices in a saucepan with boiling
water and salt. Cover, bring to boiling
point, reduce heat and cook for 10 min-
utes, or until almost tender. Add cucum-
ber slices and cook only until crisp-tender,
about 3 minutes. Drain if necessary.
In the meantime, saute green onions in
butter. Add to zucchini and cucumber
along with sour cream and pepper. Mix
lightly. Heat, but do not boil. Sprinkle
with chopped parsley. Yields 6 servings.
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# Zucchini and Cucumbers in Sour Cream
## Ingredients
- 2 zucchini, about 8 inches long
- 1 cucumber, 8 inches long
- 1/2 inch boiling water
- 3/4 tsp salt
- 1/2 cup chopped green onions
- 2 Tbsp butter or margarine
- 1/2 cup dairy sour cream
- 1/8 tsp pepper
- Chopped parsley
## Instructions
1. Wash zucchini and cucumber. Cut into crosswise slices 1/4 inch thick.
2. Put zucchini slices in a saucepan with boiling water and salt. Cover, bring to boiling point, reduce heat and cook for 10 minutes, or until almost tender.
3. Add cucumber slices and cook only until crisp-tender, about 3 minutes. Drain if necessary.
4. In the meantime, saute green onions in butter.
5. Add to zucchini and cucumber along with sour cream and pepper. Mix lightly.
6. Heat, but do not boil. Sprinkle with chopped parsley.
Yields 6 servings. -
Ziti with Creamy Sausage-Zucchini Sauce
ZITI WITH CREAMY SAUSAGE-
ZUCCHINI SAUCE
(Saturday, June 27)
1/2 pound sweet Italian sausages, meat
removed from casings and crumbled
3 tablespoons oil
1 pound zucchini (2 large), cut in
3x1/4-inch sticks
1 tablespoon flour
1 cup milk
1/4 cup grated Parmesan
1 teaspoon basil
Salt and pepper to taste
3 cups (12 ounces) ziti (large-cut
macaroni), cooked and drained
In medium skillet over medium heat
cook sausages in oil until lightly
browned. Remove with slotted spoon; drain
on paper towels. Add zucchini to drippings
and sauté 3 minutes or until crisp-tender.
Remove with slotted spoon to towels with
sausages. Stir flour into drippings in skillet
until smooth, scraping up any browned
bits. Gradually stir in milk; cook and stir
until thickened. Stir in cheese, basil, salt
and pepper. Return sausages and zucchini
to sauce. Cook and stir until hot. Pour over
hot ziti; toss well. Serve immediately. Makes
4 servings. Per serving: 779 cal, 22 g pro,
73 g car, 44 g fat, 50 mg chol WD
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# Ziti with Creamy Sausage-Zucchini Sauce
*Saturday, June 27*
## Ingredients
- 1/2 pound sweet Italian sausages, meat removed from casings and crumbled
- 3 Tbsp oil
- 1 pound zucchini (2 large), cut in 3x1/4-inch sticks
- 1 Tbsp flour
- 1 cup milk
- 1/4 cup grated Parmesan
- 1 tsp basil
- Salt and pepper to taste
- 3 cups (12 oz) ziti (large-cut macaroni), cooked and drained
## Instructions
1. In a medium skillet over medium heat, cook sausages in oil until lightly browned.
2. Remove with a slotted spoon; drain on paper towels.
3. Add zucchini to drippings and sauté 3 minutes or until crisp-tender.
4. Remove with slotted spoon to paper towels with sausages.
5. Stir flour into drippings in skillet until smooth, scraping up any browned bits.
6. Gradually stir in milk; cook and stir until thickened.
7. Stir in cheese, basil, salt and pepper.
8. Return sausages and zucchini to sauce. Cook and stir until hot.
9. Pour over hot ziti; toss well. Serve immediately.