Who needs another Zucchini recipe??? I sure do!
The GIANT was picked today, weighed in at 105oz!!!
Anyway....on to the recipe!!! This recipe started kind of as a spaghetti type dish, then I saw what kind of sausage I had on hand and that sparked my imagination!
12 oz Chicken Sausage (I used Open Nature Sun Dried Tomato and Provolone)
12 oz pasta of your choice
4 cups chopped zucchini
1/2 cup oil packed sun dried tomatoes, drained but not rinsed and chopped roughly
1 1/2 cups milk
2 TB cornstarch
6 oz provolone cheese
1 tsp EACH basil and oregano
1/2 tsp garlic powder
red pepper flakes to taste
salt and pepper to taste
1/2 cup fresh grated Parmesan cheese
Slice your sausage as you prefer(some like larger slices, we prefer quarters) and place in a pan over medium heat. Brown for 5-7 minutes and remove, set aside.
Cook pasta according to package directions, drain and rinse.
Mix cornstarch into cold milk. In a pan over medium high heat place the tomatoes and the milk. Heat and stir until it begins to thicken.
Add the cheese and seasonings. Stir and cook until cheese is fully melted and it is rather thick.
Toss the pasta, sausage, zucchini and sausage together and place in a greased 9 x 13 pan.
Cover with foil and bake at 350 for 35-40 minutes until hot and bubbly.
Remove foil cover and sprinkle on the parmesan cheese. Bake 5-10 minutes more until cheese is fully melted and starting to brown.