Zucchini Sausage Pasta Recipes

Steps:

• In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
• Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

Steps:

• In a large nonstick skillet, cook and crumble sausage over medium heat until no longer pink. Add zucchini; saute 2 minutes longer. Drain. Stir in tomato sauce, picante sauce, onions, garlic, sugar and Italian seasoning. Reduce heat; simmer, uncovered, for 5 minutes., Stir in pasta and Parmesan cheese; heat through. Remove from the heat. Sprinkle with mozzarella cheese; cover and let stand for 5 minutes or until cheese is melted.

Steps:

• Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
• Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
• In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

Steps:

• Preheat the oven to 350 degrees.
• Bring a large pot of salted water to a boil.
• Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs.
• Place the zucchini in a colander and sprinkle with the salt.
• Cover with a plate (press down on the zucchini), weighted down with a heavy object.
• The salt will draw the liquid from the zucchini; the plate will help squeeze it out.
• Allow the zucchini to sit for about 20 minutes.
• Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces.
• In a large, deep sauté pan, heat 2 tablespoons of the oil over medium-high heat.
• Add the vegetable-pancetta mixture and the garlic.
• Sauté for 5 to 6 minutes.
• Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through.
• Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes.
• Add the tomato sauce and broth.
• Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes.
• You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake.
• Set the sauce aside, and cook the pasta in the boiling water according to the package directions.
• Do not overcook; the pasta should hold its shape.
• While the pasta is cooking, rinse the zucchini.
• Wrap in a clean, dry kitchen towel and squeeze out all the moisture.
• Heat 1 to 2 tablespoons of the remaining oil.
• Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes.
• Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan.
• They should be softened but not mushy.
• Remove and set aside.
• Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water.
• Remove 1 cup of the pasta sauce from its pan and warm the remainder.
• Add the pasta and reserved pasta water to the sauce in the pan and toss well.
• Add the zucchini and mozzarella and stir well.
• Spoon the pasta mixture into the prepared casserole pan.
• Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano.
• Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through.
• Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.