Pizza with Zucchini and Sausage

Ok, maybe another zucchini recipe or two....then I won't be cooking with it for at least a month! AH!  This was a spur of the moment Wednesday night meal that turned out fabulous, flavorful and different...a great combination all in 30 minutes :)

Preheat Oven to 400 degrees.

 Pizza Dough..on the go!

3 cups flour

1 tsp. sugar

1 packet yeast

1 cup warm water

1 Tbs. vegetable oil

Mix Ingredients and knead for a minute or two in mixer.  Brush olive oil on pizza pan and roll out dough.

After

Before

Bake dough for 6-8 minutes.

Pizza:

tomato pesto sauce (I cheated, shh)  oh how I love Wegmans!

1 small zucchini; sliced thinly

3 links of Hot Italian Sausage; cooked through and sliced

mozzarella and provolone cheese

Top with tomato pesto sauce, zucchini, Italian sausage and cheese.  Bake for another 15 minutes, or until cheese is browned and bubbly.

ENJOY!

Zucchini Bread

Do you see the trend?? Yes, I have had zucchini coming out my ears!  This is also the first recipe I have adapted from PINTEREST!  It turned out great...I did double the recipe because the crazy amount of zucchini I have...AND did not add nuts.  I hope you enjoy this recipe as much as we did :)

Here is the link on pinterest if you're interested :)

Vegetable Stew Over Couscous

As I picked the last of the veggies from the garden and the temperature has cooled WAY down, all I want is a hot comforting meal and this does does just the trick on a cool fall night.

3 cloves garlic; finely chopped

1 small onion; finely chopped

1/2 bell pepper; chopped

1 tablespoon basil

1 teaspoon oregano

4 medium tomatoes; cubed

1 medium zucchini; cubed

1 medium eggplant; cubed

1/3 cup tomato paste

1-2+ cups water (depending how thick you want your stew)

salt and pepper to taste

couscous 

Parmesan cheese

In a large pot add the first 3 ingredients.  Cook until the onion is browned.  Add basil, oregano and tomatoes.  Cook for 5 minutes.  Add tomato paste and desired amount of water; I used about a cup and a half.  Mix.  Add eggplant.  Cook for another 5-8 minutes.  I add the zucchini last because I like them a little under cooked.  Cook on low for 5-8 minutes.  Serve over couscous and top with Parmesan cheese.  Enjoy!

Note:  Couscous takes less than 10 minutes to cook:)  I started the couscous when I put the zucchini in the stew...

Pasta with Zucchini Sauce

When you have an abundance of zucchini, you make sauce!  Here is a new zucchini creation....

2 medium zucchini; cubed

1 onion; diced

5 cloves garlic; chopped (yes 5!)

1/1/2 cups chicken stock

1/2 cup dry white wine

1 tsp. parsley

1tsp. basil

salt and pepper

1/2 -1 cup heavy cream

orecchiette pasta

fresh Parmesan cheese 

Boil water. In another large pot add the first 8 ingredients.  Cover and cook for about 15 minutes.  Once zucchini is soft, use an emulsifier blender to puree the sauce.  Add heavy cream. Boil pasta.

Mix with orecchiette pasta.  Top with Parmesan cheese. Enjoy :)  I also recommend adding sweet Italian sausage to sauce.

Eggplant Pasta Salad

One word. YUM!

Ingredients

• 
  
  

• 4-5 tablespoons olive oil
• 2 celery stalks, sliced
• 1 eggplant, cut into 1/2-inch pieces
• 1 pint grape tomatoes, halved (I used red and yellow for color!)
• 1/4 cup tomato paste
• 1/4 cup white wine vinegar
• Kosher salt and pepper
• 1 1/2 tablespoons sugar
• 1 cup fresh basil, chopped
• 1 pound dried penne

• Preparation
• Heat 2 tablespoons of the oil in a large saucepan over medium-high heat. Add the celery and cook, 3 minutes. Stir in the eggplant.
• In a small bowl, combine the tomato paste, vinegar, 1/4 cup water, 2 1/2 teaspoons salt, 1/4 teaspoon pepper, and the sugar. Stir into the eggplant. Cover and reduce heat to medium-low. Cook, stirring occasionally, until the eggplant is tender, 15 to 20 minutes. Remove from heat and cool.
• Meanwhile, cook the penne according to the package directions. Toss with the remaining oil, let cool, and cover. Combine the eggplant, tomatoes and basil.  Serve room temperature.
• 
  

Smashed Potato Salad

A new spin on the classic potato salad!

1lb small red potatoes
1 red bell pepper, chopped
scallions; chopped
1lb bacon; chopped (baked @ 415 degrees for 20 min. or until crispy)
1/2 cup sour cream
1/2 cup mayo
salt and pepper

Cut potatoes in quarters.  Boil until a fork smoothly comes out.  Reserve 1/2 of potatoes.  With half of the boiled potatoes in the pot, add the sour cream, mayo, salt, and pepper.  Mash it all up together.  Once you have it to a good mash/smash, add the other half of potatoes, scallions, red pepper and bacon.  Chill and serve :)

Sprinkle Extra Bacon on top for an extra crunch!

Enjoy:)