0 recipes from contoocook and beyond


3 medium zucchini, trimmed, halved lengthwise
l tablespoon olive oil
l/2 lb. Italian susage, casing removed
l onion, chopped
salt & pepper
l cup whipping cream (or light cream)
l tsp. dried oregano, crumbled (or l tablespoon fresh chopped)
l/2 lb. Fontina cheese, grated
l/2 lb. penne or other tubular pasta
Preheat oven 375. Grease 2-l/2 to 3 quart casserole (deep). Cut each zucchini half in thirds lengthwise then crosswise into l-l/2″ long pieces. Heat oil in heavy large skillet over medium heat. Add sausage and cook until no longer pink, breaking up with fork. Transfer to bowl using slotted spoon. Add onion to skillet and cook until beginning to soften, stirring occasionally, about 5 minutes. Add zucchini. Season with salt & pepper sand saute until almost tender, about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to boil. Add half of Fontina cheese to sauce and stir just until melted. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until just tender but still firm to bite. Drain well. Return to pot. Add sauce and stir to coat. Taste and adjust seasoning. TRansfer to prepared casserole. Top with remaining cheese. (Can be prepared l day ahead. Cover & refrigerate. Bring to room temperature before continuing). Bake until heated through about l5 minutes. Serve hot. Serves 2 to 4 but can be easily doubled. Marion Bowen, Contoocook

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