Baked Ziti with Zucchini

This is currently my go to recipe for baked ziti. You can use pork or turkey italian sausage, I can't taste the difference. Will loves this and he hates zucchini AND italian sausage. HEB carries a brand of wine called "Birds and Bees" that I love, so I used their red wine in this recipe (their white is great too).

1/2 lb ziti, cooked and drained
1/4 cup onion, chopped
1-2 Zucchini, diced
2 cloves garlic, minced
1/2 lb mild (or spicy is good too) italian turkey sausage
1 tablespoon olive oil
2 teaspoons basil
1 teaspoon oregano
1 tablespoon brown sugar
1/2 cup red wine
28 ounce can crushed tomatoes
1 can tomato paste
1.5 cups shredded mozzerella cheese

Cook sausage, onion and zucchini in olive oil over medium high heat until sausage is cooked through and onions are translucent and zucchini is tender.

Add garlic, basil, oregano. Cook for one minute

Add wine and brown sugar and then add tomatoes and tomato paste.

Reduce heat to low and simmer for 15 minutes.

Stir in 1/2 cup of the mozzerella cheese and pasta.

Pour mixture into a greased 9x13 pan.

Sprinkle remaining cheese over top.

Cook covered at 350 for 30 minutes, uncover and cook 5 to 10 minutes more, until cheese is brown and bubbly.

Adapted from recipe posted on sotastysoyummy.blogspot.com

Zucchini Garden Chowder

This is such a perfect meal for cold weather! And it's another recipe passed on from Leah. She always makes these amazing soups/chowders that are just amazing! This one is so hearty and delicious. BTW you can make this with just veggies, or add chicken pieces (which I did).

Zucchini Garden Chowder

2 TBS butter or margarine

2 medium zucchini (chopped)

1 medium onion (chopped)

2 TBS fresh parsley (chopped)

1 TBS fresh basil (chopped), or 1 tsp dried

1/3 cup flour

3/4 tsp salt

1/2 tsp pepper

3 cups water

3 chicken bouillon cubes

1 tsp lemon juice

2 cups tomatoes (chopped)

1 1/2 cups evaporated milk (12 oz can)

2 cups corn (or 1 can, drained)

1-2 pounds chicken (cooked & chopped), optional

2 cups shredded cheddar cheese

1/4 cup Parmesan cheese (freshly grated)

1) Melt butter in soup pot over medium heat

2) Add zucchini, onion, parsley, & basil. Saute until tender.

3) Stir in seasonings and flour

4) Gradually stir in water to make a smooth stock

5) Add bouillon & lemon juice. Mix well.

6) Bring to boil, reduce heat, & cook stirring often for 2 minutes.

7) Add tomatoes, milk, corn, & chicken (optional). Return to boil.

8) Reduce heat, cover and simmer for 5 minutes, until corn is tender.

9) Just before serving, add cheeses & stir until melted. Add a pinch of sugar to taste (optional) & garnish with chopped fresh parsley (optional)