Best Ca Coots Italian Zucchini Stew Recipes

ITALIAN SAUSAGE ZUCCHINI STEW

Steps:

• Brown sausage, drain off fat.
• Add celery and cook for 10 minutes, stirring occasionally.
• Add all remaining ingredients and cook covered for 10 minutes more.
• Simmer for 30 minutes, or until zucchini is tender.
• (If you use Italian sausage, the longer you cook it, the hotter it gets).

ITALIAN ZUCCHINI SOUP

Steps:

• In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

ZUCCHINI STEW

Steps:

• In a large pot, combine zucchini and onion. Cover with 3 inches of water. Bring to a boil over medium heat. Stir in tomatoes and rice; reduce heat and simmer.
• In a large skillet, cook beef over medium heat until brown. Stir into soup, adding more water if necessary. Season with salt and pepper, and simmer 20 minutes more, until rice is tender.

ITALIAN ZUCCHINI CASSEROLE

Steps:

• In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

PORK CUTLETS WITH ROSEMARY BUTTER SAUCE

Steps:

• 1. Rinse off pork tenderloin and cut silver skin and fat off. Cut into 1 inch cutlets.
• 2. Lay a long piece of wax paper down and place pork cutlets on it. Place another long piece of wax paper over it and flatten cutlets with a mallet (do not pound - these are tender - you just want them flattened for even cooking).
• 3. Place eggs and milk in a pie plate or bowl and wisk until mixed. In another pie plate add flour. In another pie plate add bread crumbs.
• 4. Dip both sides of each pork cutlet in the flour, then the egg wash and then the bread crumbs until all are breaded.
• 5. Place enough oil in a large pan to cover the bottom. Heat oil on medium high heat. Fry each pork cutlet about 2 minutes on each side until all are cooked. I keep them on a plate in a warm oven until all are finished.
• 6. Once all the pork is cooked, pour off most of the oil but not the browned bits in the pan (you need these for the sauce. Add 4 tablespoons of butter and chopped shallots. Saute for 3 minutes or until soft. Add beef stock (we like a lot of sauce, so I use a 32 ounce box of stock). Add 2 tablespoons of dried rosemary. Let sauce reduce for 20 minutes add last 4 tablespoons of butter and serve. We like the sauce on the side so I serve in in a small bowl with the cutlets.

CA COOTS (ITALIAN ZUCCHINI STEW)

Steps:

• 1. Peel and cut potatoes into thirds. Wash and slice zucchini into 1 inch slices. Wash and cut bell peppers into large chuncks. Chop parsley
• 2. In large pot, place enough oil to cover bottom of pot. Add minced garlic and saute in pot over medium heat for 2 minutes. Layer veggies in this order: Carrots, Potatoes, Bell Peppers, Zucchini, Parsley and canned tomatoes (do not drain). Add salt (I usually use about 1/2 tablespoon) DO NOT STIR.
• 3. Let cook for about 45 minutes to an hour (until all veggies are soft). When veggies are cooked, stir and serve with parmesan cheese and french bread.