In this season of zucchini overload - allow me to share two recipes with you.
First up - a main dish that I often make using broccoli.
But the recipe actually calls for zucchini. We love it!
(No oven required.)
1 lb. bulk sausage
1 c. chopped onion
1 can cream of mushroom soup (I make my own - gluten free)
1 c. chicken broth
1 t. garlic salt
4-5 c. sliced or cubed zucchini
3 c. cooked rice
1-2 c. grated cheese
Brown sausage w/ onion. Drain fat. Stir in soup, broth, salt, & zucchini.
Cover & simmer approx. 10 min. till vegetables tender.
Gently stir in rice and top w/ rice.
Cover and cook on low till rice hot and cheese melted.
Next - how about some cookies? With lemon and zucchini?...
Lemon Zucchini Drops
1/2 c. butter, softened
1 c. sugar
1 c. shredded zucchini
1 t. grated lemon peel
2 c. flour
1 t. baking soda
1 t. baking powder
1 t. cinnamon
1/2 t. salt
1/2 c. raisins
1/2 c. chopped walnuts (opt.)
(combine till thin and spreadable)
2 c. conf. sugar
2-3 T. lemon juice
Cream butter, sugar till fluffy. Add egg, zucchini & lemon peel.
Combine dry ingredients and gradually add to creamed mixture.
Stir in raisins and walnuts.
Drop by spoonfuls on lightly greased (opt.) baking sheet.
Bake 350 degrees 8-10 min.
When cool - drizzle w/ lemon glaze.
Hope you enjoy them! Let me know...