ZUCCHINI RECIPES | Community | thedailytimes.com

1 pound Italian or turkey sausage (I used my neighbor Joe Zappa’s home made)

2 cups butternut (Zucca) squash peeled and diced small

½ pink onion, diced recent

½ teaspoon garlic powder or (use 1 tsp recent garlic rather than powder. I did on this recipe.)

½ teaspoon oregano or 2 teaspoons recent chopped oregano)

4 eggs or 4 egg whites (egg whites are much less energy and pure protein)

Preheat oven to 400 levels. Warmth a skillet over medium excessive warmth. Add the sausage and prepare dinner till not pink, breaking it up because it cooks. Take away and put aside.

Add the olive oil to the pan. As soon as sizzling add the Zucca (or butternut squash) and prepare dinner 8 to 10 minutes till squash and onion are tender including a ½ tsp of water as wanted if burning. Add the salt, oregano, garlic powder, pepper. Stir collectively Add the spinach and prepare dinner till it wilts, 1 to 2 minutes.

Wisk collectively the eggs. Add the sausage and squash combination to the baking dish sprayed with cooking oil. Pour the eggs overtop. Bake for 25 minutes till eggs are set and cooked by.

2 cups Zucca or butternut squash, peeled and chopped

3 cloves of garlic, peeled

2 ounces grated parmesan cheese

½ cup coarsely chopped recent sage

½ teaspoon salt (optionally available)

2 tablespoons lemon juice

¼ cup shredded parmesan cheese

Preheat oven to 425 levels. Add the diced squash, chopped onion, complete garlic cloves, olive oil, salt & pepper to a baking sheet, tossing till coated.

Bake till squash is golden brown and tender about half-hour within the oven.

Whereas the squash is within the oven make the dough.

When the squash is completed cooking, add it to the meals processor together with brown sugar and Parmesan cheese. Pulse till it turns into clean. Put aside to sit back. Rinse the bowl.

To the bowl of a meals processor or by hand, add the flour, eggs and olive oil, pulse till dough comes collectively right into a ball and swirls across the processor. You may need so as to add extra flour when you take away it from the processor. Wrap it in saran and put in fridge to relaxation for half-hour.

Lower 2 ounces of dough roll out or put by machine as directed. Lay over ravioli type and stuff with 1 tablespoon of squash combination. Place second layer on prime. Turnover. I prefer to freeze my ravioli because it cooks higher and doesn’t crumble however you may prepare dinner straight away with out freezing. Boil water and prepare dinner till raviolis float and agency up barely 2 to three minutes 4 to five frozen. Drain.

In a big heavy saucepan, soften butter over medium hear 5-7 minutes or till golden brown, stirring consistently. Instantly stir in sage and salt to sage is crispy. Take away from warmth. Add lemon juice and Parmesan cheese. Pour over ravioli.

4 kilos Zucca Squash (can sub butternut squash or Zucchini Rampicante)

6 cups no- salt or low sodium hen inventory

3 tablespoons chopped recent sage

1 teaspoon cayenne-or to style

¼ cup apple cider vinegar

Contemporary sage leaves fried for garnish (optionally available)

Preheat oven to 400 levels. Place baking pan with chopped zucchini with garlic in center of oven. Bake 40 to 45 minutes until tender Put aside.

Soften butter in heavy skillet over medium warmth. Add onions, celery, and carrots: sauté until onions are starting to melt.

In massive pot, add inventory and squeeze cloves from garlic into pot add sage, cayenne, cumin, cider vinegar and the roasted zucchini. Carry to a boil. Scale back warmth: simmer steadily, till heated and mixed.

Enable to chill a bit and puree in a meals processor or immersion blender till very sooth, Style for seasonings and alter. On day of serving deliver soup to a simmer and add cream.

Warmth 1 tablespoon of oil in a sauté pan and drop the sage leaves in sauté shortly until crisp. Take away and drain on paper towel. Use as garnish on soup.

Roe’s Notes: you may add a dollop of bitter cream. The addition of a leftover Parmesan rind can be tasty addition to the simmering, make sure you take away it earlier than pureeing.

Vegan, gluten-free, refined sugar-free, soy-free

1 medium/Italian Zucca or substitute massive butternut squash (2 to 2 1/2 kilos)

2 massive garlic cloves, minced

3 tablespoons finely chopped recent parsley

1 tablespoon extra-virgin olive oil

1/2 teaspoon high quality sea salt

1 cup stemmed and roughly chopped kale

FOR THE ALMOND-PECAN PARMESAN:

1 tablespoon dietary yeast

1/8 teaspoon high quality sea salt

1 teaspoon extra-virgin olive oil

Preheat oven to 400°F and evenly grease a big casserole dish with oil. Peel the squash. Thinly slice off the underside and prime after which slice by the center lengthwise to make two halves. Take away seeds with a spoon. Chop the 2 halves into 1-inch chunks and place into the casserole dish.

Add the minced garlic, parsley, oil, and salt into casserole dish and toss till mixed with the squash. Don’t add the kale but.

Cowl the casserole dish with tinfoil (with just a few holes poked) and bake at 400°F for about 45 minutes, till tender and evenly browned.

In the meantime, in a mini meals processor, pulse the Almond-Pecan Parmesan substances collectively till coarsely chopped.

After cooking, take away the squash from the oven and cut back the warmth to 350 levels. Take away the tinfoil. Stir within the chopped kale and sprinkle the Parmesan everywhere in the squash. Bake for one more 5 to eight minutes, uncovered, till the nuts are evenly toasted. Watch intently so that you don’t burn the nuts. Serve heat.

Tailored by Rita Collins from her Pumpkin Pie recipe.

1½ cups squash (cooked and pureed)

1 massive can carnation cream

Mix all of the substances and place in a 9-inch pie crust or two small ones of your selection. Home made or purchased. Bake at 400 levels for quarter-hour. Scale back warmth to 300 levels and proceed baking for 40 minutes.

11/2 cups all-purpose flour

1 teaspoon floor cinnamon

½ cup unsalted butter, softened

11/2 teaspoon vanilla extract

11/2 cups shredded zucchini

¾ cup chopped pecans or walnuts (optionally available)pass over if allergic to nuts

1-2/3 cups semi-sweet chocolate chips

Preheat oven to 350 levels. In a mixing bowl whisk collectively flour, cinnamon, baking soda and salt for 20 seconds put aside.

Within the bowl of an electrical mixer whip collectively butter, granulated sugar and brown sugar till creamy, Combine in egg and vanilla extract.

Add zucchini and with mixer on low velocity, slowly add flour combination, Stir in Oats, walnuts and chocolate chips.

Form dough into balls. 2 tablespoons every. Then switch to a lined baking sheet spacing 2 inches aside. Bake in preheated oven 11-14 minutes till edges are evenly golden. Cool on baking sheet 2 minutes then switch to a wire rack to chill utterly. Retailer. May be frozen.

2 cups shredded zucchini (I used a zucca) can use common) Don’t squeeze out further moisture)

1 1/2 cups granulated sugar

1 teaspoon vanilla extract

½ cup unsweetened cocoa powder

1 ½ teaspoons baking soda

1 ¼ cups semi-sweet chocolate chips

Combine the zucchini, sugar, oil and vanilla extract. Combine the flour, cocoa powder, baking soda, and salt. Combine the combination of the dry substances into the moist.

Combine 1 cup of the chocolate chips within the batter and pour it right into a greased 9×13 inch pan. (Optionally lined with aluminum foil or parchment) Sprinkle the remailing chocolate chips on prime.

Bake in a preheated 350 diploma oven till a toothpick pushed into heart comes out clear, about 25 to half-hour.