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Zucchini Italiano Recipe

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This recipe for Zucchini Italiano, by , is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Grandy
Added: Monday, June 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. Sausage, seasoned
1 cup chopped onion
1 clove garlic, minced
1 green pepper, sliced in thin strips
1 1/4 tsp salt
1/4 tsp cayenne pepper
1 tsp oregano
1 lb. whole tomatoes
1 - 8 oz tomato sauce
1 cup wide noodles
1 cup water
1 zucchini, sliced 1/4”
1 cup Oakvale Gouda, shredded

Directions:
Directions:


Recipes


Gouda and Red Onion Pizza
This recipe appeared in the July-August
issue of Midwest Living Magazine

Even cheese makes an appearance at farmers markets across the Heartland. At North Market (Columbus, OH), Jean King from Oakvale Cheese passes along this appetizer pizza recipe with shredded gouda and caramelized onions.

Prep: 25 minutes
Bake: 12 minutes

-- 2 tablespoons olive oil
-- 1 large red onion, halved lengthwise and thinly sliced (about 2 cups)
-- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
-- 1/4 teaspoon salt
-- 1/4 teaspoon freshly ground black pepper
-- 1 tablespoon cornmeal
-- 1 10 to 13.8 ounce package refrigerated pizza dough
-- 8 ounces Gouda or Edam cheese, shredded (2 cups)

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add onion. Cook for 5 to 7 minutes or until onion is tender, but not brown, stirring often. Remove from Heat. Stir in thyme, salt and black pepper; set aside.

2. Grease a baking sheet and sprinkle with the cornmeal. Pat pizza dough into a 12x8 inch rectangle on the baking sheet. Brush pizza dough with the remaining 1 tablespoon oil. Sprinkle pizza dough with cheese to within 1/2 inch of edges. Spoon onion mixture over the cheese.

3. Bake, uncovered, in a 400 degree oven for 12 to 15 minutes or until crust is golden. Cut into 12 pieces. Makes 12 appetizers.

Nutrition facts per serving: 146 cal, 8g fat, 21 mg chol, 278 mg sodium, 11g carbo, 1g fiber, 6g pro.



Fongouda!

A Fondue for Oakvale Farmstead Gouda, Aged
or Young cheese

1 lb. Oakvale Farmstead Gouda, chopped
1 cup milk
1/2 teaspoon cornstarch
1 T butter
4 egg yolks

Put the cornstarch into a small bowl, add 1 T of the milk and stir until dissolved-- this is called “slaking”. Put the remaining milk into the top section of a double boiler, then add the cheese and slaked cornstarch.

Put over a saucepan of simmering water and heat, stirring constantly, until the cheese melts. Stir in the butter and remove from heat. Put the egg yolks into a bowl and beat lightly. Beat in a few tablespoons of the hot cheese mixture to warm the yolks.

Pour this mixture back into the double boiler, stirring vigorously. Return the saucepan to the heat and continue stirring until the mixture thickens. Serve with crusty bread cut into bite size pieces. Also fresh vegetables.



Zucchini Italiano

1 lb. Sausage, seasoned
1 cup chopped onion
1 clove garlic, minced
1 green pepper, sliced in thin strips
1 1/4 tsp salt
1/4 tsp cayenne pepper
1 tsp oregano
1 lb. whole tomatoes
1 - 8 oz tomato sauce
1 cup wide noodles
1 cup water
1 zucchini, sliced 1/4”
1 cup Gouda, shredded

Brown sausage in dutch oven. Add onion, garlic, and green pepper, saute. Add tomatoes, sauce, salt, oregano, pepper, uncooked noodles, water and zucchini. Bring to a boil; reduce heat. Cover and allow to simmer 15 minutes. Add Gouda and allow to melt on top for 1 minute before serving.

Number Of Servings:
Number Of Servings:
6

 

 

 

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