Monday, July 16, 2007

Zucchini skillet dinner

1 2-5 lb zucchini large diced
1 lb spicy sausage (breakfast)
1/2 onion chopped
2 cloves garlic chopped
2 potatoes diced
salt, pepper, marjoram to taste

cook sausage in large cast iron skilled. add onions until translucent, add remaining ingredients. serves 4 very hungry people without side dishes.

version #2
re-hash of zucchini and squash casserole (alternate layers of zucchini, potato and crook-neck squash medallions in a 9x13 baking dish, cover in 3 cup medium white sauce to which has been added 1/2 c. mixed soft white cheese, garlic and onion powder and basil to taste. Top with Parmeson cheese. bake on 350 x 1 hr.)
to leftover casserole add 1 lb venison (or frozen ground turkey) 1 t. each sage, marjoram, salt and pepper, red pepper flakes to taste. cook until venison is browned and liquid in casserole has reduced to desired consistency.

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