I woke up yesterday knowing I was going to make vegetable lasagna of some kind. It was meant to be, it was in the cards, it was predestined...it was fate. And I can't explain my hankering at all. I...
A spicy tomato-based sauce loaded with fresh zucchini, bell peppers, mushrooms and spicy Italian sausage is served over browned polenta rounds and sprinkled with Parmesan cheese. You can substitute yellow squash or eggplant for the zucchini depending on your tastes.
This pumpkin butter is an excellent hostess present, and is a wonderful spread for toast and muffins. It can also be used to make a spectacular holiday dessert, Pumpkin Pecan Cheesecake.
This is a traditional minestrone complete with leeks and zucchini in a tomato soup base with cannellini beans and pasta. Serve with grated Parmesan cheese.
This delicious medley is my favorite way to serve zucchini and squash. The bacon and onion add just the right amount of flavor and crunch. --Jodi Grable, Springfield, Missouri
