Recipes Included On This Page Zucchini Pancakes Zucchini Sausage Lasagna Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Zucchini Pancakes Recipe By : Leann Meeds, Klamath Falls, OR Serving Size : 3 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup all-purpose flour 1/2 cup grated Parmesan cheese 1/2 teaspoon dried oregano Salt and pepper -- to taste 1 1/2 cups shredded zucchini 1 egg -- beaten 2 tablespoons chopped onion 2 tablespoons mayonnaise 2 tablespoons butter Sour cream -- optional In a large bowl, combine the flour, Parmesan cheese, oregano, salt and pepper. Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended. In a large skillet, melt butter. Drop zucchini mixture by cupfuls into skillet; press lightly to flatten. Fry until golden brown, about 2 minutes on each side. Drain on paper towels. Serve with sour cream if desired. Source: "Taste of Home's Annual Recipes, 2004" S(ISBN): "0-89821-2384-3" Copyright: "Reiman Publications, 2004" NOTES : Flecks of zucchini give these savory, moist pancakes a pretty appearance. For a suppertime side dish, I suggest topping them with spaghetti sauce and Parmesan cheese. Contributed to the FareShare Gazette by Bobbie; 7 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 307 Calories; 21g Fat (61.8% calories from fat); 11g Protein; 19g Carbohydrate; 2g Dietary Fiber; 105mg Cholesterol; 404mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat. Back to Recipe List * Exported from MasterCook * Zucchini Sausage Lasagna Recipe By : Catherine Dawe, Kent, OH Serving Size : 12 Preparation Time :0:00 Categories : Volume 13-09 Sep 2010 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Italian sausage 1 large onion -- chopped 2 garlic cloves -- minced 56 ounces canned crushed tomatoes [two 28-ounce cans] 1 6 ounce can tomato paste 1/3 cup minced fresh parsley 2 teaspoons sugar 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 teaspoon pepper 3 medium zucchini -- sliced lengthwise 1 tablespoon butter 1 egg 15 ounces ricotta cheese 3/4 cup grated Parmesan cheese -- plus 2 tablespoons grated Parmesan cheese -- divided 6 lasagna noodles -- cooked and drained 3 cups shredded mozzarella cheese -- divided In a large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally. In another large skillet, cook the zucchini in butter until tender. In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside. Spread 1-1/2 cups meat sauce in an ungreased 13 x 9-inch baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce. Layer with remaining noodles, zucchini and ricotta mixture. Top with 2 cups meat sauce. Bake at 350 degrees F. for 45-55 minutes or until bubbly. Sprinkle with remaining mozzarella and Parmesan. Bake 5 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use. Source: "Taste of Home's Annual Recipes, 2004" S(ISBN): "0-89821-2384-3" Copyright: "Reiman Publications, 2004" NOTES : This delicious zucchini and sausage casserole is a great way to sneak more vegetables into your family's diet. Even friends who didn't think they'd like lasagna made with zucchini have been won over by the taste. Contributed to the FareShare Gazette by Bobbie; 9 September 2010. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 551 Calories; 28g Fat (44.8% calories from fat); 27g Protein; 50g Carbohydrate; 5g Dietary Fiber; 97mg Cholesterol; 841mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 3 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

Back to Recipe List

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.