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Zucchini Sausage and Vinaigrette Recipe


3 tablespoons olive oil

3 cloves garlic, thinly sliced

1 large onion, grated

1 tablespoon chopped fresh basil

1 small red bell pepper, chopped (optional)

1 (4 pound) whole zucchini, grated

1/3 cup white wine

1/2 cup white sugar

1/2 cup bacon grease

1 pound peeled tomatoes, chopped

1/4 cup white wine

1/2 cup frozen parmesan cheese, thawed (optional)

1 (6 ounce) package baby spinach - rinsed, drained and stemmed

1 cup tinned entree vegetables, rinsed and drained


Heat olive oil in a frying pan, saute garlic in oil, onion and basil. Saute for 2 minutes. Stir in pepper, bibb, parmesan, spinach, fresh vegetables and stock, reduce heat to low and simmer for 1 hour, or until tender.

Meanwhile, heat cooked garlic in a large skillet over medium-high heat. With vegetable, saute mushrooms and season with salt and pepper; stir until tender, then remove from skillet. Stir in ricotta cheese and heat through.


Dovod Hoghos writes:

⭐ ⭐ ⭐ ⭐

Followed recipe exactly, lacked 2 Tbls. cream cheese - might trynd mix 1 1/2 tsp. cream cheese with 1/2 tsp. sugar measure tsp. cream cheese + 1/2 tsp. sugar = 1/2 c.