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.
Sweet, sauteed apples are great for breakfast, but you can serve them at any meal. The syrup from the apples is delicious on homemade pancakes or waffles.
Just like potato pancakes only shredded carrots star in this one. Eggs, flour, breadcrumbs and garlic surround and bind the carrot together. They cook up crusty and golden and are so good with homemade applesauce.
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
This one skillet dish has it all....chicken and zucchini in a zesty picante sauce, served over an easy-to-make potato pancake and topped with cheese...and it's on the table in just 35 minutes!
Red wine vinegar gives a piquant edge to sauteed garlic, Portobello mushrooms, red bell peppers and zucchini. Toss the mixture with bow tie pasta, and serve with grated Parmesan.
