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FareShare Gazette -- September 2010 Recipes

FareShare Gazette -- September 2010 Recipes comes together with All Purpose Flour, Parmesan Cheese, Onion, Butter, and Canned Crushed Tomatoes. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 56 oz
• 2 tsp
• 1/4 tsp
• 1 tbsp
• 15 oz
• 3/4 cup
• 2 tbsp
• 3 cup

Method (preview)

1. 1

   In a large bowl, combine the flour, Parmesan cheese, oregano, salt and pepper.

2. 2

   Combine the zucchini, egg, onion and mayonnaise; stir into dry ingredients until well blended.

3. 3

   In a large skillet, melt butter.

4. 4

   Drop zucchini mixture by cupfuls into skillet; press lightly to flatten.

5. 5

   Fry until golden brown, about 2 minutes on each side.

6. 6

   Drain on paper towels.

7. 7

   Serve with sour cream if desired.

8. 8

   In a large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain.

9. 9

   Add the tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper.

10. 10

    Cover and simmer for 30 minutes, stirring occasionally.

11. 11

    In another large skillet, cook the zucchini in butter until tender.

12. 12

    In a bowl, combine the egg, ricotta cheese and 3/4 cup Parmesan cheese; set aside.

13. 13

    Spread 1-1/2 cups meat sauce in an ungreased 13 x 9-inch baking dish.

14. 14

    Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups of mozzarella cheese and 2 cups meat sauce.

15. 15

    Layer with remaining noodles, zucchini and ricotta mixture.

16. 16

    Top with 2 cups meat sauce.

17. 17

    Bake at 350 degrees F. for 45-55 minutes or until bubbly.

18. 18

    Sprinkle with remaining mozzarella and Parmesan.

19. 19

    Bake 5 minutes longer or until cheese is melted.

20. 20

    Let stand for 15 minutes before cutting.

21. 21

    Serve with remaining meat sauce or save for another use.