Sausage & Peppers in Gravy (red sauce)
2 lbs Italian Sausage
32 oz can tomato sauce
1 green bell pepper
1/2 medium yellow onion
2 sliced garlic cloves
1/2 cup red wine (like Chianti)
Olive oil to brown sausage.
Seasonings: Salt, pepper, oregano, garlic powder
Add garlic to olive oil in large pot and simmer a minute. Cut sausage in 3" pieces and add to pot. After lightly browned, transfer to baking sheet and bake at 375 for 20 minutes. Meanwhile, add onion and green pepper to pot and sauté in the drippings. Add seasoning referenced above to your liking. Cook for few minutes until all flavors are incorporated. After removing sausage, add to the pot with the peppers and onions. Add tomato sauce and wine. Season as referenced above. Mix all well together. Cover pot and simmer for hour or so, or until peppers are tender. Enjoy on your favorite French bread.
32 oz can tomato sauce
1 green bell pepper
1/2 medium yellow onion
2 sliced garlic cloves
1/2 cup red wine (like Chianti)
Olive oil to brown sausage.
Seasonings: Salt, pepper, oregano, garlic powder
Add garlic to olive oil in large pot and simmer a minute. Cut sausage in 3" pieces and add to pot. After lightly browned, transfer to baking sheet and bake at 375 for 20 minutes. Meanwhile, add onion and green pepper to pot and sauté in the drippings. Add seasoning referenced above to your liking. Cook for few minutes until all flavors are incorporated. After removing sausage, add to the pot with the peppers and onions. Add tomato sauce and wine. Season as referenced above. Mix all well together. Cover pot and simmer for hour or so, or until peppers are tender. Enjoy on your favorite French bread.
Crock Pot Beef Roast
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2 - 3 pound roast ( I used eye of the round) 1 large (28oz) can tomato sauce 1 1/2 pkgs Good Seasons dry salad dressing mix salt, pepper, oregano 2 tablespoons giardiniera (mild or hot) 1/2 cup red wine Season roast to your liking with salt, pepper, and oregano and place in crockpot. In the can of tomato sauce stir in the dry salad dressing mix. Pour over the roast. Drizzle the wine and giardiniera across the top. Cook on low 7 - 8 hours. Serving suggestions: Roast can either be sliced or shredded depending on your preference. Serve over pasta. |
Sausage and Cheese Squares
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2 cans crescent rolls (seamless works best) 1 lb bulk pork breakfast sausage 1 pkg cream cheese (8oz) 2 cups shredded sharp shedder cheese (8oz) Preheat oven 375 degrees Unroll 1 can of crescent roll and place in ungreased 13 x 9 baking dish. Spread at bottom and a little bit up the sides as well. Brown sausage. When done and crumbly, discard any drippings. Add in the cream cheese and cook on low until cheese is melted and can be blended well with the sausage. Put this sausage mixture over the first layer of dough in baking dish. Sprinkle cheddar evenly across top. Unroll second crescent roll and place over top carefully bringing to the edges. Bake for 20 to 25 minutes or will be done when top is golden brown. |
Chicken Marsala
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6 Thin sliced boneless, skinless chicken breasts and/or boneless, skinless thighs
2 Tablespoons butter 2 Tablespoons extra virgin olive oil 2 garlic cloves sliced 1/2 cut sliced mushrooms 1 cup all-purpose flour 1 cup chicken broth 2/3 cup Marsala wine. (Real wine, not the fake flavored stuff) salt and pepper 1/2 cup half and half 1 Tablespoon cornstarch. Melt butter. Add olive oil and garlic. When color of garlic begins to change, add mushrooms. While that is sauteing, salt and pepper both sides of the chicken. Slightly coat each chicken piece with flour. Add to the pan. Brown on both sides. Remove the chicken when browned. Add 1 Tablespoon of butter to drippings. Add the broth and wine. Simmer for just a few minutes. Add cornstarch and cream. Cook and stir until sauce begins to slightly thicken. Add chicken back into the pan and simmer all together until chicken is at least 165 degrees. |
Butternut Squash Parmesan
16oz Cubed Butternut Squash (Most grocers sell already cubed)
6 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup parmesan
1/3 cup seasoned breadcrumbs
In a bowl with the squash, add dry seasoning to coat well. Melt 4 of the 6 tablespoons of butter and add to the squash. Once again, mix well so butter coats all of the squash. Add the parmesan (I used shredded but that doesn't matter) After stirring cheese in, place squash in greased casserole dish. Evenly spread breadcrumbs over the top. If desired, sprinkle more parmesan across the top as well. Melt the remaining butter and drizzle across the top. Cover with foil and bake at 400 degrees for 20 minutes. Remove foil and bake another 10 minutes. Squash is done when tender.
6 Tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 cup parmesan
1/3 cup seasoned breadcrumbs
In a bowl with the squash, add dry seasoning to coat well. Melt 4 of the 6 tablespoons of butter and add to the squash. Once again, mix well so butter coats all of the squash. Add the parmesan (I used shredded but that doesn't matter) After stirring cheese in, place squash in greased casserole dish. Evenly spread breadcrumbs over the top. If desired, sprinkle more parmesan across the top as well. Melt the remaining butter and drizzle across the top. Cover with foil and bake at 400 degrees for 20 minutes. Remove foil and bake another 10 minutes. Squash is done when tender.
Spinach and Artichoke Pasta
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1 can quartered artichoke hearts, very well drained
1/2 cup sliced grape tomatoes 1 cup of fresh spinach 2 cloves chopped garlic 1/4 cup extra virgin olive oil 1/2 Tablespoon butter salt and pepper dash oregano 1/2 cup white wine (not sweet) 1/2 cup vegetable broth dash crushed red pepper 1/4 cup half & half 1/4 to 1/2 cup parmesan cheese Sauté garlic in olive oil until slightly brown. Add tomatoes. Cook together for 2 or 3 minutes. Add in the artichoke hearts and spinach. Cook together for the flavors to blend a minute or so. Add dash for crushed red pepper. Salt and pepper to your taste. Once spinach is wilted, add wine and vegetable broth. Add butter and cream. Blend in parmesan until melted. I separate saucepan, cook 1/2 pound of desired pasta. When ready to drain, save 1/2 cup of pasta water on the side in case your sauce needs extra liquid. Suggestions: It is not necessary, but I mix about a teaspoon of butter into the pasta before covering with the spinach and artichoke sauce. |
Air Fryer Chicken Chunks
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1.5 to 2 pounds chicken breast cut into 1" chunks
1/2 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1 crushed garlic clove 1/2 teaspoon Goya Adobo all-purpose seasoning (or your favorite seasoning mix) 1/2 teaspoon McCormick Perfect Pinch Salad Supreme Seasoning (or your favorite seasoning like Mrs. Dash) dash Cayenne pepper 1 Tablespoon soy sauce Olive oil Preheat air-fryer for 3 minutes at 390 degrees. Mix all dry ingredients in a bowl. Sprinkle over chicken. Add soy sauce. Add olive oil to coat well and stir the chicken so oil, soy sauce and seasonings are evenly distributed. Add chicken to air-fryer and set for 3 minutes at 390 degrees. Then stir the chicken and air-fry another 3 minutes. Stir the chicken and air-fry 3 to 4 minutes. Chicken should be 165 degrees with cooking thermometer. Serving suggestions: Serve over noodles or rice. Enjoy as a wrap with your favorite dressings. Or, simply just add it to your salad. |
Spinach and Beans
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2 cloves fresh garlic thinly sliced
3 tablespoons extra virgin olive oil 1 can drained and rinsed northern white beans 2 cups fresh spinach 1 tsp salt 1 tsp pepper Dash or so of oregano dash crushed red pepper In medium frypan, sauté garlic until slightly brown. Add well drained beans to garlic. Sprinkle salt, pepper, oregano, and crushed red pepper. Cook on medium heat 10 minutes or until beans are tender. Toss beans now and then when cooking. Add spinach and mix with beans. Spinach shrinks and cooks quickly. Add more salt and pepper to taste along with another dash of oregano over mixture. Serve on side of your favorite meat or chicken dish. Lemon Chicken |
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2 lbs boneless skinless chicken 1/4” thick.
Olive oil
Milk to cover chicken
1 cup grated Romano and /or Parmigiana cheese
1 cup seasoned bread crumbs
1 1/2 cups white wine
8 oz chicken broth
Juice of 2 large lemons
Salt and pepper
In large bowl, pour milk over chicken enough to cover. Leave for at least 1 hour. This is a tenderizer. Mix breadcrumbs and cheese. Heat oil in large non-stick pan. Dredge each chicken breast in breadcrumb mixture. Braise in oil until golden and place in 9 x 13 greased baking dish. Once chicken braising is complete, in the same pan add wine. Cook 3 minutes. Add lemon juice and broth . Cook together 5 minutes. ( I always double the wine but 1 cup is plenty if that’s your preference) if there is a lot of loose crumbs on bottom, I strain the liquid and pour over chicken. Sprinkle salt pepper on the chicken. Add some sliced lemons over top. Cover with foil and bake 45 Minutes 375. Remove foil and continue baking another 30 minutes.
Olive oil
Milk to cover chicken
1 cup grated Romano and /or Parmigiana cheese
1 cup seasoned bread crumbs
1 1/2 cups white wine
8 oz chicken broth
Juice of 2 large lemons
Salt and pepper
In large bowl, pour milk over chicken enough to cover. Leave for at least 1 hour. This is a tenderizer. Mix breadcrumbs and cheese. Heat oil in large non-stick pan. Dredge each chicken breast in breadcrumb mixture. Braise in oil until golden and place in 9 x 13 greased baking dish. Once chicken braising is complete, in the same pan add wine. Cook 3 minutes. Add lemon juice and broth . Cook together 5 minutes. ( I always double the wine but 1 cup is plenty if that’s your preference) if there is a lot of loose crumbs on bottom, I strain the liquid and pour over chicken. Sprinkle salt pepper on the chicken. Add some sliced lemons over top. Cover with foil and bake 45 Minutes 375. Remove foil and continue baking another 30 minutes.
Spinach Quiche Squares
A tasty recipe everyone will ask you to share!
Ingredients
Preheat oven 350 degrees
Mix in bowl:
2 cups flour
2 teaspoons salt
2 teaspoons baking powder
In another large bowl, blend:
4 eggs
2 cups milk
2 sticks melted butter
Add to the egg/butter mixture:
16 ounces shredded cheddar
1 10-ounce pkg frozen chopped spinach (thawed, drained, and dried as much as possible) *
3/4 cup chopped onion
Blend the dry ingredients with the other ingredients. Add to a greased 9 x 13 baking dish. Bake for approximately 30 minutes, or until golden on top. Cool for 15 minutes, and then cut in 24 squares. Enjoy!
*Spinach tip: Squeeze out excess moisture. In a line, place spinach on absorbent kitchen towel. Tightly roll the towel, and then twist so that any additional moisture is removed.
Preheat oven 350 degrees
Mix in bowl:
2 cups flour
2 teaspoons salt
2 teaspoons baking powder
In another large bowl, blend:
4 eggs
2 cups milk
2 sticks melted butter
Add to the egg/butter mixture:
16 ounces shredded cheddar
1 10-ounce pkg frozen chopped spinach (thawed, drained, and dried as much as possible) *
3/4 cup chopped onion
Blend the dry ingredients with the other ingredients. Add to a greased 9 x 13 baking dish. Bake for approximately 30 minutes, or until golden on top. Cool for 15 minutes, and then cut in 24 squares. Enjoy!
*Spinach tip: Squeeze out excess moisture. In a line, place spinach on absorbent kitchen towel. Tightly roll the towel, and then twist so that any additional moisture is removed.
Panzerotti (fried) / Calzone (baked)
Ingredients
The dough: 3 cups flour 1 tablespoon salt 1 teaspoon sugar 3 tablespoons olive oil 1 envelope quick rise yeast 1 cup warm water The filling: Pizza sauce 1/3 cup shredded whole milk mozzarella cheese Any other fillers of your choice ex: onion, pepper, olives, etc. Dash of salt, pepper and oregano Note: coarsely chopped peeled tomatoes, fresh mozzarella and basil is also great filler combination. Blend first 4 ingredients. In the cup of warm water, sprinkle yeast. Put a dash of sugar on top. (this helps activate the yeast) Cover with a towel or cloth until the yeast is bubbling, or foaming on top of the water. Add this to the flour mixture and blend until you can form a soft and elastic textured ball, adding small amounts of warm water if too dry, or small amounts of flour if too sticky. Generously grease the bottom of the bowl with olive oil, and replace the dough back into the bowl. Turn the dough over until it completely coated in oil which will keep it soft and not crusty as it rises. Cover bowl with wax paper, and then a heavier cloth to keep the warmness that will allow the dough to double in size. On a flat, floured surface, roll out portions of the dough to create an 8 inch circle with 1/4 inch thickness. On half the circle, away from the edge, add some pizza sauce, mozzarella cheese, and other fillers. Don't overfill. Flip the unfilled 1/2 over so the edges meet. It will be in the shape of a filled half moon. Press edges with your fingers, and then the end of a fork to re-enforce it is sealed well. This is extremely important so the filling doesn't ooze out while cooking. These can either be air fried, deep fried or baked. If baking, lay on a greased cookie sheet. Polk holes with fork over the top. Brush the Panzerotti with olive oil. Bake at 400 degrees until outside is golden and crusty. |
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Meatloaf Italiano
This recipe puts a whole new spin on meatloaf, and is about the only time I use ready-made pasta sauce. I usually expand the recipe because everyone eats it left over, whether hot or cold. Either way, it never lasts very long in the fridge!
Ingredients
2 pounds lean ground beef
1 cup Italian seasoned breadcrumbs
1/3 cup water
2 eggs
1 teaspoon oregano
1 tablespoon garlic powder
1 teaspoon onion powder
3/4 cup of Romano or Parmesan cheese
1 cup shredded mozzarella cheese
24 oz jar Bertolli Tomato & Basil Sauce
8 slices of mozzarella cheese
Preheat oven to 350 degrees. Combine the first nine ingredients in large bowl. Blend 1/2 the jar of sauce into the meat. Form into loaf and place in 13 x 9 baking dish. Add additional breadcrumbs if needed. Bake until cooked through, approximately 1 - 2 hours or so. Remove from oven and spread remaining sauce over the top of the meatloaf. Top that with cheese slices, overlapping. We like cheese, so I often thicken it up even more with the mozzarella. Return the meatloaf to the oven and bake until the cheese melts. Remove and let set for 20 minutes. Slice and enjoy.
Ingredients
2 pounds lean ground beef
1 cup Italian seasoned breadcrumbs
1/3 cup water
2 eggs
1 teaspoon oregano
1 tablespoon garlic powder
1 teaspoon onion powder
3/4 cup of Romano or Parmesan cheese
1 cup shredded mozzarella cheese
24 oz jar Bertolli Tomato & Basil Sauce
8 slices of mozzarella cheese
Preheat oven to 350 degrees. Combine the first nine ingredients in large bowl. Blend 1/2 the jar of sauce into the meat. Form into loaf and place in 13 x 9 baking dish. Add additional breadcrumbs if needed. Bake until cooked through, approximately 1 - 2 hours or so. Remove from oven and spread remaining sauce over the top of the meatloaf. Top that with cheese slices, overlapping. We like cheese, so I often thicken it up even more with the mozzarella. Return the meatloaf to the oven and bake until the cheese melts. Remove and let set for 20 minutes. Slice and enjoy.
Easy-Cheesy Italian Casserole
Ingredients
1 lb Lean ground beef
2 tablespoons olive or vegetable oil
1 medium onion finely diced
2 garlic cloves finely diced
1 teaspoon oregano
1 teaspoon garlic powder
salt
pepper
15 oz can of tomato sauce
6 oz water
3 cups unprepared instant white rice
1/2 cup grated Romano cheese
3 cups shredded mozzarella cheese
1/2 cup shredded cheddar
Preheat oven to 350 degrees. Sauté onion and garlic in oil. Add ground beef. While browning, add seasonings. When browning is completed, drain. Add tomato sauce and water. Simmer 15 minutes or so. While meat sauce continues to simmer, prepare the instant rice according to directions. Spray 13 x 9 baking dish and add rice to the bottom. Sprinkle 1/4 cup of the Romano cheese over rice followed by the meat sauce mixture as the next layer. Top with mozzarella cheese, cheddar, and sprinkle remaining 1/4 cup of Romano cheese evenly over top of mozzarella. Bake uncovered for 30 minutes, or until it is heated through and cheese is melted.
NOTE: Adjust seasonings to your taste buds. Cheddar cheese is optional. It adds a little more flavor and color to the finished product.
Vodka Tortellini
Ingredients
16 oz package of frozen tortellini (or favorite pasta)
2 Tablespoons Butter
2 Tablespoons olive oil (Extra Virgin would be my choice)
2 garlic cloves finely chopped
1 medium onion finely chopped
1 cup Vodka (not flavored vodka)
29 oz can tomato puree or sauce
8 oz (1/2 pint ) heavy whipping cream
1 tablespoon crushed red pepper
Salt
Black pepper
2/3 cup Romano or Parmesan cheese
Heat butter and oil in a skillet adding in onion and garlic when melted. Cook for two or three minutes. Add the vodka and cook for another three minutes. Add the tomato puree or sauce. Stir in the cream. Simmer on low. Add the red pepper flakes, salt, and pepper. Add additional salt if needed.
Drain the tortellini, or other chosen pasta, saving 1/2 cup of the pasta water on the side. Add the drained pasta to the sauce. Stir in 1/3 cup of cheese. If you prefer a thinner sauce, slowly add the reserved pasta water just a bit at a time until consistency is to your liking. Add remaining cheese.
Enjoy!!!
16 oz package of frozen tortellini (or favorite pasta)
2 Tablespoons Butter
2 Tablespoons olive oil (Extra Virgin would be my choice)
2 garlic cloves finely chopped
1 medium onion finely chopped
1 cup Vodka (not flavored vodka)
29 oz can tomato puree or sauce
8 oz (1/2 pint ) heavy whipping cream
1 tablespoon crushed red pepper
Salt
Black pepper
2/3 cup Romano or Parmesan cheese
Heat butter and oil in a skillet adding in onion and garlic when melted. Cook for two or three minutes. Add the vodka and cook for another three minutes. Add the tomato puree or sauce. Stir in the cream. Simmer on low. Add the red pepper flakes, salt, and pepper. Add additional salt if needed.
Drain the tortellini, or other chosen pasta, saving 1/2 cup of the pasta water on the side. Add the drained pasta to the sauce. Stir in 1/3 cup of cheese. If you prefer a thinner sauce, slowly add the reserved pasta water just a bit at a time until consistency is to your liking. Add remaining cheese.
Enjoy!!!
Simmered Chianti Steak
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Ingredients
2 lb lean sirloin steak cut into 4" x 1" strips olive oil to brown steak salt black pepper garlic powder onion powder oregano 2 garlic cloves crushed 1 medium onion finely chopped 1/2 sliced green pepper 15 oz can tomato sauce 1/2 cup beef broth 1 cups Chianti wine 1/2 cup Chianti wine 3 T all purpose flour Season round steak strips with salt, pepper, garlic powder, onion powder, and oregano. Heat olive oil with garlic and onion until tender. Add the seasoned steak to the garlic and onion. When browned, drain excess grease. Add tomato sauce, broth, 1/2 cup water, and 1 cup wine. Cook to a boil, then turn down heat to low. Add in a few dashes of the seasonings. Cover and simmer for 2 1/2 - 3 hours, or until meat is very tender. About 15 minutes before removing from heat, add in the other 1/2 cup of the Chianti. Add 1/2 cup of the meat gravy too flour. Blend well and add back in with the steak. Cook another 10 minutes as the gravy slightly thickens. Cook another 15 minutes. Serve with buttered noodles which are rich in flavor when topped with the Chianti sauce. Tip: To turn the red gravy into a rich beefy color, add a drizzle of Kitchen Banquet browning and seasoning sauce. |
Parmesan Italian Pork Chops
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Ingredients
6 pork chops (approx 1/2" thick or so) 3 eggs beaten 1/2 cup milk 2 cups seasoned bread crumbs 3/4 cup Parmesan cheese 2 or 3 garlic cloves finely chopped 1 tablespoon oregano salt black pepper 2 tablespoons dried parsley 1/2 cup vegetable or olive oil Preheat oven 325 degrees. Beat eggs with milk and parsley. In another bowl, blend bread crumbs, cheese, garlic, oregano, salt and pepper. Dip pork chops in egg mixture, and then coat well with bread crumbs. In a skillet with the oil, very lightly brown the pork chops. Transfer to baking dish in a single layer. Cover baking dish with foil. Bake for 1 1/2 - 2 hours until tender. Remove foil and continue baking until tops of pork chops are browned. Note: Either use no-stick spray or no-stick foil lined on the bottom of the baking dish. |
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Polenta
Ingredients (only 3)
3 cups cold water
1 cup yellow cornmeal
2 tablespoons salt
Bring to boil, 2 cups of water. Add salt. After blending the cornmeal with the remaining cup of water, slowly add to the boiling water. Turn down to a lower heat. Continuously stir so it doesn't stick or get clumpy. Cook about 5 minutes or so. Polenta is done when thickened. Spread the polenta on a large plate, or a 9" pie dish. This can be topped with your sauce (gravy as I know it ).Top with Romano or Parmisan cheese if desired. For another topping idea, you can heat 1/2 cup of olive oil with a sprinkle of crushed red hot pepper and drizzle over the finished polenta.
As a small child, I can remember my grandmother cooking triple batches of polenta in her huge white pot on every
St. Joseph's day. She would spread it on a square wooden board in the middle of the kitchen table, and top it with her authentic Italian gravy. We ate the polenta right from the board, claiming our sections we planned to eat.
3 cups cold water
1 cup yellow cornmeal
2 tablespoons salt
Bring to boil, 2 cups of water. Add salt. After blending the cornmeal with the remaining cup of water, slowly add to the boiling water. Turn down to a lower heat. Continuously stir so it doesn't stick or get clumpy. Cook about 5 minutes or so. Polenta is done when thickened. Spread the polenta on a large plate, or a 9" pie dish. This can be topped with your sauce (gravy as I know it ).Top with Romano or Parmisan cheese if desired. For another topping idea, you can heat 1/2 cup of olive oil with a sprinkle of crushed red hot pepper and drizzle over the finished polenta.
As a small child, I can remember my grandmother cooking triple batches of polenta in her huge white pot on every
St. Joseph's day. She would spread it on a square wooden board in the middle of the kitchen table, and top it with her authentic Italian gravy. We ate the polenta right from the board, claiming our sections we planned to eat.
Italian Petite Green Beans
Ingredients
2 cups frozen petite green beans
3 - 4 tablespoons extra virgin olive oil
1 large garlic clove
1/4 cup seasoned breadcrumbs
2 tablespoons grated Romano cheese
salt & pepper
dash of garlic powder
dash of oregano
Defrost frozen beans. In frying pan, heat olive oil and simmer garlic clove until fragrant and slightly brown. Add beans. Add the salt and pepper taste. Sprinkle garlic powder and oregano over beans. When beans are tender add breadcrumbs and toss with the beans. Add cheese and continue tossing. Breadcrumbs and cheese will become toasted throughout the beans. Once toasted, they are ready to enjoy.
Note: Feel free to use all the seasonings to your taste. Also, if like your Romano cheese and want to use more, go for it. This goes for the breadcrumbs as well. If you find the beans seem dry, add some olive oil while cooking; especially if you add breadcrumbs. It will help with the toasting.
2 cups frozen petite green beans
3 - 4 tablespoons extra virgin olive oil
1 large garlic clove
1/4 cup seasoned breadcrumbs
2 tablespoons grated Romano cheese
salt & pepper
dash of garlic powder
dash of oregano
Defrost frozen beans. In frying pan, heat olive oil and simmer garlic clove until fragrant and slightly brown. Add beans. Add the salt and pepper taste. Sprinkle garlic powder and oregano over beans. When beans are tender add breadcrumbs and toss with the beans. Add cheese and continue tossing. Breadcrumbs and cheese will become toasted throughout the beans. Once toasted, they are ready to enjoy.
Note: Feel free to use all the seasonings to your taste. Also, if like your Romano cheese and want to use more, go for it. This goes for the breadcrumbs as well. If you find the beans seem dry, add some olive oil while cooking; especially if you add breadcrumbs. It will help with the toasting.
Stuffed Zucchini
1 Fresh medium zucchini
1/2 cup breadcrumbs
1/4 cup Romano or Parmesan cheese
1 tsp Garlic powder
1 tsp black pepper
1 tsp salt
1/4 cup extra virgin olive oil
Preheat oven 400 degrees.
Cut zucchini in half lengthwise. Spoon out the centers. Chop up the centers and add in a bowl with breadcrumbs, seasonings and 2 tablespoons olive oil.
Salt and pepper center of zucchini halves. Spoon the breadcrumb mixture into the scooped-out zucchini. Place in baking dish. Drizzle olive oil over top of breadcrumbs. Add water to bottom of dish that just barely covers bottom of zucchini. Cover and bake 30 minutes or until the zucchini is almost tender. When almost tender, remove cover and bake another 15 minutes.
1/2 cup breadcrumbs
1/4 cup Romano or Parmesan cheese
1 tsp Garlic powder
1 tsp black pepper
1 tsp salt
1/4 cup extra virgin olive oil
Preheat oven 400 degrees.
Cut zucchini in half lengthwise. Spoon out the centers. Chop up the centers and add in a bowl with breadcrumbs, seasonings and 2 tablespoons olive oil.
Salt and pepper center of zucchini halves. Spoon the breadcrumb mixture into the scooped-out zucchini. Place in baking dish. Drizzle olive oil over top of breadcrumbs. Add water to bottom of dish that just barely covers bottom of zucchini. Cover and bake 30 minutes or until the zucchini is almost tender. When almost tender, remove cover and bake another 15 minutes.
Zucchini Stew
1 medium or 2 small zucchini
2 garlic cloves thinly sliced
3 tablespoons extra virgin olive oil
1/2 red or green bell pepper chopped
1 small onion chopped
1 carrot chopped
13 oz can stewed tomatoes
8 oz can tomato sauce
1/2 cup of vegetable or chicken broth
salt and pepper to taste
1 tablespoon garlic powder
In medium saucepan, sauté garlic slices in olive oil. When slightly brown, add zucchini, onion, pepper and carrot. Add salt and pepper. Toss in pan and simmer for 15 minutes. Add stewed tomatoes, tomato sauce and broth. Add salt and pepper to mixture to your liking. Also add garlic powder. Simmer on low heat until zucchini is tender.
Serving suggestions:
Serve over rice or pasta.
2 garlic cloves thinly sliced
3 tablespoons extra virgin olive oil
1/2 red or green bell pepper chopped
1 small onion chopped
1 carrot chopped
13 oz can stewed tomatoes
8 oz can tomato sauce
1/2 cup of vegetable or chicken broth
salt and pepper to taste
1 tablespoon garlic powder
In medium saucepan, sauté garlic slices in olive oil. When slightly brown, add zucchini, onion, pepper and carrot. Add salt and pepper. Toss in pan and simmer for 15 minutes. Add stewed tomatoes, tomato sauce and broth. Add salt and pepper to mixture to your liking. Also add garlic powder. Simmer on low heat until zucchini is tender.
Serving suggestions:
Serve over rice or pasta.