"That they may teach the young women to be sober, to love their husbands, to love their children, to be discreet, chaste, keepers at home, good, obedient to their own husbands, that the word of God be not blasphemed." Titus 2:4-5

Sunday, October 9, 2011

Zucchini Recipes for that Garden Abundance!

Do you have a lot of zucchini from your garden?  Here are two delicious recipes that I have used recently:

Sausage & Zucchini Polenta Bake

This is very simple and super yummy!  Even all the kids loved it.


18 oz polenta (if you live near Trader Joe's, that is where I got mine)
1/2 lb italian sausage
26 oz. jar pasta sauce
1 large or 2 small zucchini, thinly sliced lengthwise
5 oz.shredded parmesan cheese

Grease a 9 x 13" pan. Brown sausage and drain; slice polenta into thin slices.  In pan, layer half of the polenta, followed by half of the zucchini, half of the sausage, and half of the sauce.  Top with half of the parmesan cheese, then repeat layers and top with the rest of the parmesan.  Bake covered in 400 degree oven for 35 minutes, then take foil off and bake another 5 minutes.  Let stand for about 10 minutes before serving.  Serve with a tossed green salad.  Enjoy!

My other recipe is originally a gluten free recipe for zucchini muffins that I got from Gluten Free Homemaker.  But, for this blog I will convert it to "normal" (hee hee).
You may recognize this picture from a previous post...here it is again!

Zucchini Muffins:
  • 1-1/2 c. flour
  • 1/2 c. sugar
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. salt
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/3 c. oil
  • 2 eggs
  • 2 Tb. milk
  • 1 tsp. vanilla
  • 1 c. shredded zucchini
  • 1/2 c. chopped nuts, optional

Combine the dry ingredients in a mixing bowl. Make a well in the center. Add the oil, eggs, milk, and vanilla. Stir with a fork to mix well. Stir in the zucchini and nuts.

Spoon into a greased muffin tin and bake at 400 degrees for 18 minutes.

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