Sizzle Simmer Sauté Sylvania

by Jennifer Ruple

Zucchini – Beyond the Bread
Farm stands, produce aisles and backyard gardens are overflowing with an abundance of zucchini this month. The summer squash may be best known for its inclusion in zucchini bread; however, it is a versatile fruit that can be used in sweet or savory dishes. Zucchini is also low in calories, high in vitamin C and has more potassium than bananas. Here are three recipes to celebrate these highly adaptable late-summer bloomers.

Italian Zucchini Gondolas
Italian Zucchini Gondolas



Italian Zucchini Gondolas
Enjoy a taste of Italy without all of the carbs. This dish can be prepared using mild, hot, or sweet Italian sausage or low-fat turkey sausage. Serves 2 as a main dish or 4 as a side dish.

2 links Italian sausage or turkey sausage, casings removed

1 cup of marinara sauce

½ cup diced onion

2 medium zucchini

Olive oil for brushing

1 cup Italian blend shredded cheese

1 cup tomatoes, diced

Fresh basil
In a skillet, break up and brown sausage and onion until sausage is no longer pink. Drain. Stir in marinara sauce.

Slice zucchini in half lengthwise. With a spoon, scrape out the seeds, creating a well for the filling. Brush both sides of zucchini with olive oil. Spoon ¼ of sausage mixture into each half of zucchini. Bake covered at 400 F for 20-25 minutes or until soft.

Top with cheese, tomatoes and basil and bake uncovered for 5 more minutes.

(Recipe by Jennifer Ruple)


Farfalle with Zucchini
Farfalle with Zucchini


Farfalle with Zucchini
This pasta dish melds delicate zucchini   with a creamy ricotta cheese sauce. Serves 4.

12 ounces farfalle (bow-tie pasta)

Salt and freshly ground black pepper

½ cup Vidalia or sweet onion

1 clove garlic, minced

2 tablespoons butter

2 medium zucchini, grated

1 cup ricotta cheese

½ cup shredded cheddar/mozzarella 
Cook pasta according to directions. In a pan, soften the onion and garlic in butter. Add the zucchini and cook for 2 minutes more. Add the ricotta cheese and salt and pepper to taste, stirring gently.

(Recipe adapted from Katharine Blakemore’s “50 Ways with Pasta”)


Zucchini Au Gratin
A warm, cheesy side dish perfect for potlucks, tailgate parties or any fall gathering. Serves 6.

 3 tablespoons olive oil

6 medium green and yellow zucchini, sliced into ¼ inch rounds

2-3 cups mozzarella cheese

½ cup grated Parmesan cheese

2 tablespoons fresh parsley, chopped

1 cup Italian-seasoned bread crumbs

2 tablespoons butter, melted

Kosher salt

Pour oil into a 2-quart casserole dish. Add ⅓ each of the zucchini, mozzarella, Parmesan cheese and parsley. Sprinkle with salt. Repeat twice. Top with bread crumbs and melted butter. Bake at 350 F for 1 hour.

(Recipe by Jennifer Ruple)