Baked Zucchini.

I don't remember exactly where I found this, but it's a quick, easy, and tasty side dish as well as a great way to dispose of extra zucchini that a garden produces.

Servings:4

Prep Time: 10 minutes Bake Time: 35 Minutes

Ingredients:

2 medium zucchini, cut into 1/4" slices

2 T melted butter

1 T fresh oregano chopped OR 1 t dried oregano

1/4 cup grated parmesan cheese

salt and pepper

In a large bowl, toss together the zucchini, butter, and oregano. Arrange in a single layer on a greased baking pan or in a greased shallow baking dish. Sprinkle cheese and salt and pepper on top. Bake at 350 degrees F for 35-40 minutes, or until golden brown.

Tip: I find it easier to toss the zucchini with only half the butter and then pour the remaining half on top.

Soup: Pasta, Sausage & Bean Soup

Serves: 8

From: epicurious.com

Notes: Can be made vegetarian easily by adding more veggies and taking out the meat, and exchanging chicken broth for veggie broth. I always am changing which veggies I decide to put in.

Ingredients:

2 T olive oil

1 lb Italian sausages, casings removed

1 1/2 cup chopped onions

1 1/2 cup chopped carrots

1 celery, chopped

1 T minced garlic

1 t dried basil

1 t dried rosemary

1/4 t crushed red pepper

1/4 t dried rubbed sage

5 cups chicken broth

1 14.5 oz. can diced tomatoes

1 15-16 oz can kidney beans, drained

1 cup elbow macaroni

Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and saute until beginning to brown, breaking up with back of spoon, about 5 min.

Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper, & sage. Saute until vegetables begin to soften- about 10 minutes.

Add broth, tomatoes With their juices, and beans. Bring soup to a boil.

Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.

Add pasta to soup and simmer until tender, about fifteen minutes. Season to taste with salt & pepper.

Serve with fresh parmesan cheese grated on top.

Definitely one of my favorite soup recipes- easy to make, easy to change to what's in the fridge, and smell & tastes amazing. I have switched out pretty much everything at one time or another- be it the kind of beans, the vegetables, the pasta for barley, the spices... etc.