Italian Zucchini Crescent Pie

Recipe & picture courtesy of Pillsbury

Prep Time: 30 Min
Total Time: 55 Min
Makes: 6 servings

• 2 tablespoons LAND O LAKES® Butter
• 4 cups thinly sliced zucchini
• 1 cup chopped onions
• 2 tablespoons dried parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried basil leaves
• 1/4 teaspoon dried oregano leaves
• 2 Eggland’s Best eggs, well beaten
• 2 cups shredded Muenster or mozzarella cheese (8 oz)
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
• 2 teaspoons yellow mustard

1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
2. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix.
3. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12×8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate.
4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

**Personal Review: No Review Yet**

Harvest Creamy Corn “Choup”

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 5 min
Cook 25 min

• 2 tablespoons extra-virgin olive oil (EVOO)
• 4 slices bacon, chopped
• 1 onion, chopped
• 1/2 red bell pepper, seeded and chopped
• 1 pound small potatoes, cut into small chunks
• 4 to 5 large ears corn, kernels scraped from the cobs, or one 10-ounce box frozen corn
• 1 medium or 2 small zucchini, finely chopped
• 5 to 6 sprigs thyme
• 1 bay leaf
• 1 teaspoon paprika
• 3 tablespoons flour
• One 32-ounce container (4 cups) chicken broth
• 1 cup milk
• 1 cup heavy cream
• 1/2 cup chopped flat-leaf parsley
• Salt and pepper
• Hot pepper sauce
• Oyster crackers or popcorn, to pass around the table

1. In a medium soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges. Add the onion and bell pepper and cook until softened, about 4 minutes. Add the potatoes, corn, zucchini, thyme, bay leaf and paprika and cook for 4 minutes. Sprinkle the flour into the pot, stir and cook for 1 minute. Gradually stir in the broth and simmer until thickened a bit. Stir in the milk, cream and parsley and simmer until the potatoes are tender, about 8 minutes.
2. Season the corn choup to taste with salt, pepper and hot pepper sauce and serve with crackers or popcorn to float on top.

**Personal Review: No Review Yet**

Cheesy Zucchini Boats

Recipe & picture courtesy of Rachael Ray

4 Servings
Prep 20 min
Cook 40 min

• 4 zucchini, halved lengthwise
• 3 tablespoons extra-virgin olive oil
• 1/2 red onion, chopped
• 5 plum tomatoes, chopped
• 1 cup bread crumbs
• 1/2 cup walnuts, toasted and coarsely chopped
• 1/2 teaspoon dried oregano
• Salt and pepper
• 6 ounces shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

1. Preheat the oven to 375°. Using a small spoon, scoop out the zucchini flesh, leaving a 1/4- to 1/2-inch-thick shell. Wrap the zucchini flesh in a paper towel and squeeze out any excess liquid; discard the liquid and set aside the flesh. Place the zucchini shells cut side down on a baking sheet and bake for 15 minutes.
2. Meanwhile, in a large skillet, heat 2 tablespoons olive oil over high heat. Add the zucchini flesh and onion and cook, stirring, until softened, about 5 minutes. Add the tomatoes and cook until softened, about 5 minutes. Push the vegetables to the side of the pan, add the remaining 1 tablespoon oil and the bread crumbs, and toast the bread crumbs for 2 minutes. Remove from the heat, stir in the nuts and oregano, then combine with the vegetables; season with salt and pepper.
3. Flip over the zucchini shells and line the bottoms with the mozzarella. Pack in the filling. Sprinkle the parmesan on top. Bake until the zucchini is tender when pierced with a fork, 20 to 25 minutes.

**Personal Review: No Review Yet**

Zucchini, Potato and Ham Soup

Recipe & picture courtesy of Rachael Ray

Serves 4
Prep Time: 20 min
Cook Time: 30 min

• 1 tablespoon butter
• 2 onions, chopped
• 2 large yellow-fleshed potatoes, such as Yukon gold (about 1 pound total), peeled and sliced 1/4 inch thick
• 3 zucchini (about 1 pound total), sliced 1/4 inch thick
• Salt
• One 32-ounce container (4 cups) chicken broth
• Two 1/4-inch-thick slices cooked ham (about 8 ounces), finely chopped
• 1/4 cup chopped fresh dill
• Pinch nutmeg
• Pumpernickel bread, for serving

1. In a large saucepan, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 8 minutes. Add the potatoes and zucchini and season with salt. Pour in the chicken broth and bring to a boil; cover, lower the heat and simmer until the vegetables are tender, about 20 minutes.
2. Using a blender, partially puree the soup, leaving some chunks. Stir in the ham, dill and nutmeg and serve with the bread.

**Personal Review: No Review Yet**

Turkey Burgers with Zucchini Relish

Recipe & picture courtesy of Rachael Ray

Serves 4

• 2 pounds ground turkey breast
• 1/3 cup finely chopped flat-leaf parsley (a generous handful)
• 1 tablespoon grill seasoning
• 1 tablespoon Dijon mustard
• 2 teaspoons poultry seasoning
• 1 tablespoon extra-virgin olive oil (EVOO)
• 4 slices sharp cheddar cheese
• 1 small zucchini, finely chopped
• 1/4 red bell pepper, seeded and finely chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons thyme leaves, finely chopped
• 2 teaspoons hot pepper sauce
• Juice of 1 lime
• Salt
• 4 sandwich-size English muffins, preferably sourdough, fork split
• Softened butter, for spreading
• 4 red leaf lettuce leaves

1. In a medium bowl, combine the ground turkey, parsley, grill seasoning, mustard and poultry seasoning. Form 4 patties; using your thumb, make an indentation in the center of each to prevent bulging while cooking.
2. In a large nonstick skillet, heat the EVOO, 1 turn of the pan, over medium-high heat. Add the patties and cook until the juices run clear, 6 to 7 minutes on each side. During the last few minutes of cooking, top each burger with a cheddar slice, tenting loosely with foil to melt the cheese.
3. Meanwhile, in a small bowl, combine the zucchini, bell pepper, red onion, thyme, hot sauce and lime juice. Season with salt.
4. Toast and butter the English muffins. Set a lettuce leaf and burger on each muffin bottom and top with some zucchini relish and a muffin top.

**Personal Review: No Review Yet**

One-Pan Italian Pasta

Recipe & picture courtesy of Kraft Foods

Prep Time: 10 min
Total Time: 30 min
Makes: 8 servings, 1 cup each

• 2 lb. ground beef
• 2 cloves garlic, minced
• 1 can (14.5 oz.) diced tomatoes, undrained
• 1 can (14-1/2 oz.) beef broth
• 1 cup water
• 2 cups bow tie pasta (farfalle), uncooked
• 1 medium zucchini, sliced
• 1 can (6 oz.) tomato paste
• 1/4 tsp. Italian seasoning
• 1 cup KRAFT Shredded Mild Cheddar Cheese

1. Brown meat with garlic in large skillet; drain. Return to skillet.
2. Add tomatoes with their liquid, the broth and water; mix well. Bring to boil. Add pasta and zucchini; mix well. Cover. Reduce heat to medium; simmer 15 min. or until pasta is tender.
3. Stir in tomato paste and Italian seasoning until well blended. Sprinkle with cheese.

**Personal Review: No Review Yet**

Ravioli and Zucchini Lasagna

Recipe & picture courtesy of Good Housekeeping

Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 min
Serves 6

• 2 medium zucchini (about 1 lb total), cut lengthwise into 1/4 inch thick slices
• 1 package (26 oz) frozen large cheese ravioli
• 3 tsp olive oil
• 1 small onion, chopped
• 8 oz lean ground beef (90% fat free)
• 1 jar (26 oz) tomato-basil sauce
• 1 cup shredded part-skim mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese

1. Preheat oven to 375°F. Line cookie sheet with paper towels. Grease 1 quart ceramic baking dish.
2. Heat large covered saucepot of water to boiling over high heat. Add zucchini and cook 5 minutes. With tongs or slotted spoon, remove zucchini to prepared cookie sheet to drain. Return water to boiling. Add ravioli and cook until ravioli rise to the top.
3. Meanwhile, in 3 qt saucepan, heat 2 tsp oil over medium heat. Add onion and cook 8-10 minutes or until tender and lightly browned; transfer to small bowl. In same saucepan, in remaining 1 tsp oil, cook beef over medium high heat 3-4 minutes or until browned, breaking up beef with side of spoon. Stir in tomato sauce and onion; heat to boiling.
4. Drain ravioli; return to saucepot. Add meat sauce to ravioli in saucepot and stir until combined.
5. In prepared baking dish, arrange half of zucchini; top with half of ravioli, then half of mozzarella and half of Parmesan. Repeat layering all ingredients. Bake 20 minutes or until hot in the center and golden and bubbly on top.

**Personal Review: This is one of my favorite recipes – it’s really simple to make and it tastes wonderful.  It’s a big hit with everyone.**

Stuffed Shells with Vegetable Bolognese Sauce

Recipe & picture courtesy of Ragu

Preparation time: 30 mins
Cook time: 45 mins
Servings: 8

• 1 container (15 oz.) ricotta cheese
• 1 cup shredded mozzarella cheese (about 8 oz.)
• 1/4 cup grated Parmesan cheese
• 1 Tbsp. olive oil
• 1 large sweet onion, finely chopped
• 1 medium zucchini, chopped
• 1 large carrot, chopped
• 1 medium red or orange bell pepper, chopped
• 1 jar (1 lb. 10 oz.) Ragu® Old World Style® Meat Pasta Sauce
• 2 cups chopped baby spinach leaves
• 1 box jumbo shells pasta (about 24 shells), cooked and drained

1. Preheat oven to 350°. In medium bowl, combine ricotta, 1/2 cup mozzarella and parmesan cheese; set aside.
2. In 4-quart saucepan, heat olive oil over medium-high heat and cook onion, zucchini, carrot and red pepper, stirring occasionally, 5 minutes or until vegetables are tender. Stir in Meat Sauce. Bring to a boil over high heat. Stir in spinach. Reduce heat to low and simmer, stirring occasionally, 5 minutes.
3. Meanwhile, evenly stuff shells with cheese mixture. In 13 x 9-inch baking dish sprayed with nonstick cooking spray, arrange shells. Pour sauce mixture over shells. Sprinkle with remaining 1/2 cup mozzarella cheese.
4. Bake covered 30 minutes or until heated through and cheese is melted.

**Personal Review: No Review Yet**

Ratatouille Wraps

Recipe & picture courtesy of Rachael Ray

SERVES 4
Prep Time: 15 min
Cook Time: 25 min

• 1/2 cup extra-virgin olive oil
• 2 eggplants (about 1 pound), cut into 1/2-inch cubes
• 1 pound zucchini, halved lengthwise and thinly sliced crosswise
• 1 onion, halved and thinly sliced
• 1 red bell pepper, thinly sliced
• Salt and pepper
• 3 tomatoes (about 1 pound), chopped
• 1/2 teaspoon dried thyme
• 4 large whole wheat wraps
• 8 ounces crumbled goat cheese (or Pepper Jack Cheese)

1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the eggplant and cook, stirring, until golden, about 5 minutes. Add 2 tablespoons olive oil, the zucchini, onion, bell pepper and 1/4 teaspoon each salt and pepper and cook, stirring, until crisp-tender, about 6 minutes. Stir in the tomatoes and thyme, partially cover and cook until tender, about 5 minutes; season with salt and pepper. Simmer, uncovered, for 2 minutes more to cook off any liquid. Transfer to a large bowl and wipe the skillet clean.
2. Lay the wraps on a work surface. Sprinkle one-quarter of the cheese in the center of each wrap and top with 1 cup ratatouille. Fold burrito-style to enclose.
3. In the same skillet, heat 2 tablespoons olive oil over medium heat. Add 2 wraps, seam side down, and cook, turning once, until golden, about 4 minutes. Repeat with the remaining olive oil and wraps.

**Personal Review: No Review Yet**

Zucchini Casserole with Red-Pepper Aioli

Recipe & picture courtesy of My Recipes

Makes 4 servings

• 2 teaspoons olive oil
• 3 cups sliced onion
• 6 (1/2-inch-thick) slices diagonally cut Italian bread (about 6 ounces), toasted
• 2 (14.5-ounce) cans no-salt-added diced tomatoes, undrained
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 3 garlic cloves, minced
• Cooking spray
• 1 pound zucchini, halved lengthwise and thinly sliced (about 3 cups)
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 1 (15.75-ounce) can fat-free, less-sodium chicken broth
• 1/4 cup Red-Pepper Aioli (recipe to follow)

1. Preheat oven to 375°.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 15 minutes or until golden brown.
3. Cut 2 bread slices into 1-inch cubes; set aside. Drain tomatoes in a colander over a bowl, reserving 1/2 cup liquid; discard remaining liquid. Place tomatoes in a medium bowl. Stir in basil, thyme, pepper, and garlic.
4. Place 1/2 cup onion in the bottom of a 3-quart casserole dish coated with cooking spray. Arrange 2 bread slices, half of the remaining onion, half of the tomato mixture, half of the zucchini, and half of the cheese over onion in dish. Repeat layer; top with bread cubes. Pour 1/2 cup reserved tomato liquid and broth over casserole. Cover and bake at 375° for 30 minutes. Uncover casserole and bake an additional 25 minutes or until top begins to brown.
5. Spoon 2 cups casserole into each of 4 shallow bowls; top each serving with 1 tablespoon Red-Pepper Aioli.

Red-Pepper Aioli

Makes 1 cup

• 3 garlic cloves, peeled
• 1/2 cup fat-free mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 1 (7-ounce) bottle roasted red bell peppers, drained 

1. Drop garlic through food chute with food processor on. Process until finely minced. Add the remaining ingredients, and process until well-combined.

**Personal Review: No Review Yet**