Zucchini Parmesan

This is a very fast and easy side dish that's really delicious. Serve this with your meat of choice and some fresh corn on the cob, and you've got a great summer meal!

Zucchini Parmesan
2 large zucchini, sliced
1/2 red onion, sliced
1 clove garlic, minced
8oz. can tomato sauce
Fresh parmesan

Place a little extra virgin olive oil and butter in a large pan over medium-high heat. Add red onion and saute for a few minutes until it starts to soften. Add garlic and saute a minute or two more. Add zucchini and saute for a few minutes until it starts to soften. Add tomato sauce and heat through until zucchini is soft, but not mushy. Sprinkle with fresh Parmesan before serving.

Zucchini Casserole

I have a zucchini plant that is out of control, so I'll be posting a lot of zucchini recipes! Zucchini is a super food, so this is a delicious, creamy recipe that gets a lot of good veggies in your family. I got this recipe from a good friend that has a beautiful garden that I envy. I'm just lucky enough that she shares with me! I added mushrooms to this because I had them in my fridge, and served it with a piece of grilled salmon. A grilled chicken breast or pork chop would be lovely too...enjoy!

Zucchini Casserole
2 lb. zucchini, diced (about 2-3)
1/2 onion, chopped
2 carrots, grated
1 c. sour cream
1 can cream of chicken soup
1 stick butter, melted
1 box chicken stuffing

Saute zucchini, onion, and carrots in a little olive oil. Sprinkle with salt & pepper and cook until veggies start to soften (about 5 minutes). Combine cooked veggies with sour cream and soup. Mix melted butter with stuffing mix. Put 1/2 of stuffing in a buttered casserole dish or 9x13 pan. Pour zucchini mixture on top. Top with remaining stuffing. Cover and bake at 350 for 30 minutes.

Pasta Primavera with Chicken

This is a great summer dish! Use whatever veggies you like or have on hand - mushrooms, fresh spinach, and/or frozen peas would be delicious too. I cut this recipe in half for 2 people and there was plenty.

Pasta Primavera with Chicken
2 bone-in chicken breasts
1 T. extra virgin olive oil
2 T. butter
1 large carrot, chopped
1 zucchini, chopped
1/2 red pepper, chopped
1 leek or 4 green onions, chopped
1 clove garlic, minced
Salt & pepper
2 T. flour
1/2 c. white wine
2 1/2 - 3 c. chicken stock
12oz. tagliatelle or whatever pasta you want
Fresh parsley and thyme, minced
Grated Parmesan

Put chicken breasts in a large pot, cover with cold water, cover and bring to a boil. Boil gently for 30-45 minutes until done. Set aside to cool. Bring water back up to a boil in the same pot, add some salt, and cook your pasta. Drain and set aside.

Drizzle olive oil and butter in a large saute pan. Add carrot, onion/leek, zucchini, red pepper, salt & pepper and saute a few minutes until they start to soften. Add garlic and saute a couple more minutes. Sprinkle flour over veggies and stir for about a minute. Add white wine and saute a couple minutes until thick and bubbly and most of the wine is absorbed. Add chicken stock and bring to a bubble.

Pick the chicken off the bone and shred. Add pasta, chicken, fresh parsley & thyme to veggies and toss. Add some of the hot pasta water to loosen it up if it's too thick. Sprinkle with freshly grated Parmesan and enjoy!