Zucchini bake and Sasauge Squash Dinner
Two Good Dishes For all meals (Breakfast, Lunch, and Dinner)
Best in the summer because of the squash and zucchini, but still good during every season.
Zucchini Bake: (5-6 people, half the recipe for a single person with leftovers)
-4 Zucchini (medium sized in the winter and fall, two large ones in the summer)
-Heavy whipping cream (a small carton cause you only use half, might be able to use whole milk)
-Shredded mozzarella (a little less than a whole bag or half a block of it)
-Riccota (two or three generous spoonfuls, fresh is good but it’s expensive so nah)
-Parmesan shredded (for the cheese on top, in a container is good)
-Three eggs (these are the things that hold the bake together and make it firm when you cook it)
-Orzo (a small box, you will only use half. It's looks like rice but it's a pasta (if you can't find it rice can work just undercook it a little to suck up the liquid while it is in the dish)
-Grate all the zucchini into a large skillet and add some olive oil (a small amount)
-add salt, pepper, and garlic powder and start cooking down the zucchini
-Start a small pot of water on another burner to boil and cook the orzo
-Get a medium sized mixing bowl and mix all the ingredients together except the parmesan. (all while tossing around the zucchini to cook it down, and watching the pot of water)
-Once the cheese, egg, and milk mixture it together, turn up the heat on the zucchini
-Try to boil off most of the liquid from the zucchini making sure not to burn in. I do this by moving veggie around the edges of the pan and pushing the liquid to the center to boil off)
-If the water is boiling add the orzo and set a timer for 9 minutes. (move the zucchini around ever once in a while to prevent burning and then move it to the edges again)
-When the orzo is finished cooking turn off the heat to both burners and strain the orzo. (be careful when picking the right strainer because is small and may fall through the strainer, I put a bowl underneath it to catch the extra noodles that may fall through.)
-Because you are cooking with eggs I am always careful when putting in the hot noodles and zucchini cause I have accidentally cooked the egg before I actually baked it
-Add everything into the bowl and stir well then get a glass baking dish with a lid and coat it with olive oil (only a little, though) then put it into the dish and cover it with the parmesan
-A two packets or beef or pork sausage (any type really as long as it has flavor)
-Cut up the sausage into bite-sized pieces, slice the squashes (make sure they are thin)
-Get a glass dish (with a lid) and lay down the squash slices and coat with olive oil, add pepper and salt. Then throw the onion and sausage on top.
-Add a small amount of water (just enough to cover the bottom of the dish and cover tightly (foil works too but try to seal it as much as possible cause you are trying to steam the squash)
Put both dishes into the oven and set a timer for 35 minutes
***Half ass to make your life nicer by cleaning all the pots and pans and putting things away while it cooks. You don’t really need to check on the food cause it won’t burn
When the timer goes off make sure that the squash is cooked through by eating some if it tastes raw but it in for a little longer (10-15 minutes) Plate and serve.
First post of the year! Whoo!
