Eggplant Zucchini Bolognese

8 Servings, Prep: 30 min. Cook: 20 min.

·         1 package (16 ounces) penne pasta

·         1 small eggplant, peeled and cut into 1-inch pieces (I substituted carrots)

·         1 medium zucchini, cut into 1/4-inch slices

·         1 medium yellow summer squash, cut into 1/4-inch slices

·         1 cup chopped onion

·         2 tablespoons olive oil

·         2 teaspoons minced garlic

·         1 teaspoon salt

·         1/2 teaspoon pepper

·         1 pound lean ground beef (90% lean)

·         1 can (28 ounces) tomato puree

·         1 tablespoon Italian seasoning

·         1 tablespoon brown sugar

·         8 teaspoons grated Parmesan cheese

Cook pasta according to package directions. In a large bowl, combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 425° for 20-25 minutes or until tender. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato puree, Italian seasoning and brown sugar. Drain pasta; stir in tomato mixture and roasted vegetables. Sprinkle with cheese. Yield: 8 servings.

© Taste of Home 2013

Zucchini Pizza Casserole

6-8 ServingsPrep: 20 min. Bake: 40 min.

·         4 cups shredded unpeeled zucchini

·         1/2 teaspoon salt

·         2 eggs

·         1/2 cup grated Parmesan cheese

·         2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

·         1 cup (4 ounces) shredded cheddar cheese, divided

·         1 pound ground beef

·         1/2 cup chopped onion

·         1 can (15 ounces) Italian tomato sauce

·         1 medium green pepper, chopped

Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through. 

Yield: 6-8 servings. © Taste of Home 2013

Natalie's Italian Ragu

Prep time: 30 minutes, simmer together for another 40 minutes

2 Tb olive oil

1 onion, diced           Saute' until tender (faster with lid on)

Add to onions:          1 lb sausage (Italian)*

Cook and drain.       1 lb hamburger*

Add:

6 carrots, shredded

2 bell peppers, diced (red best or 1 red/1 green)

1 pkg fresh mushrooms, sliced

2 cups diced zucchini (Andria's add-in, optional--shredded would be good, too)

1/2 bag frozen peas 

1 large can olives, sliced 

2 LARGE (28 oz) cans tomato sauce  (56 oz total) OR blended fresh Roma tomatoes

Italian Seasoning (Sprinkle over to your liking.)

Diced garlic (to taste, 1 large clove or 1-2 regular sized cloves)

Basil, opt (but good, fresh is the best)

Red Pepper flakes (opt. Natty's recipe didn't call for this, but Sheri likes a little kick)

1 TB brown sugar (ONLY IF NEEDED, again Natty's recipe didn't call for it)

Simmer together until tender, about 30-40 minutes.  It's a thick sauce so serve over large pasta (or spaghetti squash), sprinkle parmesan over top, and serve with bread.  This has great flavor! ENJOY :)

(Modified slightly from Sheri's commentary.)

*I used ground venison and deer sausage (Erin's recipe) and we loved it!