YUM YUM

[Guest guest]

I have to share these zucchini recipes with you. My husband and son were fighting over the last of it. These are regular recipes, not low fat, but I'm sure you all know how to substitute etc.

Beef and Zucchini Casserole

4 cups thinly sliced zucchini ( I do mine in food processor so they are really thin. If thicker you might need to bake longer)

2 T oil (I just use Pam and maybe a tsp of olive oil)

1/2 cup chopped onion

2 cloves garlic, minced

1 pound lean ground beef

1/2 tsp oregano

1/4 tsp pepper

1 cup cooked rice (I did not add this)

1 can (8 oz) tomato sauce (I use Ragu with Parmesan 1/2 jar)

1 cup ricotta cheese (fat free works)

3/4 cup shredded cheddar ( I use Kraft Pizza blend which is Mozzarella, cheddar, Parmesan etc.)

1 egg, lightly beaten.

Place half of zucchini in a buttered (spray with Pam) 2 qt casserole. Heat oil in skillet; sauté onion and garlic until tender. Add ground beef and cook until no longer pink. Drain off fat. Add oregano, pepper, and salt to taste. Stir in tomato sauce and rice. Spread over zucchini in casserole.

Combine ricotta cheese, 1/2 cup cheddar cheese and egg.

Spoon over meat mixture. Top with remaining zucchini and sprinkle with remaining cheddar cheese.

Bake in preheated 350 oven 20-25 minutes, or until bubbly.

Serves 4-6

Chicken Zucchini Parmesan

1 1/2 pounds chicken tenders

2-4 cloves garlic

2 T olive oil

1 large or 2 medium zucchini sliced

1 large onion sliced

2 green peppers sliced

4 oz mozzarella cheese shredded

1/2 cup tomato sauce

1/4 tsp dried oregano

1/4 teaspoon dried basil

Mix:

1T flour

2T grated Parmesan

1T Monterey steak seasoning

Dip chicken in above. Salt to taste.

In heavy skillet sauté chicken breast and garlic in oil, about 8 minutes or until lightly browned. Remove from skillet and set aside. Add zucchini, peppers and onions to skillet and cook about 5 minutes until crisp tender. Push to sides of skillet. Arrange chicken in middle of skillet. Top chicken with cheese and sauce. Sprinkle all with herbs. Cover, cook on low 3-5 minutes until cheese melts and sauce is hot.

I served mine with plain old elbow macaroni but it would be good with Angel hair pasta.

Grammy PatThe only way to find the limits of the possible is by going beyond them to the impossible.

-Arthur C. e