This Tomato Zucchini Recipe sounded so yummy and the picture was pretty!!! I had to post it!

http://morganmoore.typepad.com/one_more_moore/2009/05/tomato-zucchini-pasta.html

Tomato & Zucchini Pasta

{I know it's not technically Summer, but doesn't the warm weather feel wonderful? My friend Michelle had us over for lunch today and made the most amazing pasta dish, I had to beg her to share and she obliged (I did ask, right Michelle?) } I borrowed this right off her blog. I loved her pictures of the fresh vegi's! YUMMMY!!!

The only thing I'd change is I wouldtry to figure out how much 'a few good shakes of dried herbs' equal out to of fresh herbs from my garden. ;-)

Ingredients:

3 medium zucchini, sliced into rounds & cut in 1/2

1 to 1 1/2 lbs Sweet Grape/cherub tomatoes

1-2 heads of peeled garlic, left whole

A few good shakes of dried parsley

A few good shakes of dried oregano

A few good shakes of dried onion

Dash of Salt & Pepper

1 pkg sun dried tomato chicken sausage*

1 lb linguine

Parmesan Cheese

Directions:

Pre-heat oven to 400.

Slice sausage into rounds and cook. Set aside.

Combine zucchini, tomatoes, garlic, parsley, oregano, onion, salt & pepper in a glass 9x13 dish (see above picture).

Add Olive Oil and toss to coat.

Bake in oven for approx. 30 minutes, or until the tomatoes just start to pop.

Meanwhile, boil water & cook pasta according to package directions.

Combine tomato & zucchini mixture & add to pasta.

Top with parmesan cheese.

Michelle says this is also really good with spinach, too. *Sausage is optional. If you want to cook vegetarian, just omit.
It was so delicious. We'll come over for lunch anytime. Thanks again!
May 21, 2009 Permalink

TrackBack
TrackBack URL for this entry:http://www.typepad.com/services/trackback/6a00d8341c51ba53ef01156fa81781970c
Listed below are links to weblogs that reference Tomato & Zucchini Pasta:

On with the Garden Vegitables!!! Zucchine Galore!!!

http://www.ljcfyi.com/ljcsProjects/cooking/zucchini_recipes.html

Above is the link to a whole bunch of Zucchine Recipes. I have harvested my first two Zucchine in the past two days... I'm sure that I'm in for a WHOLE lot more! So I spent some time looking for Zucchine recipes today. I ran across this site. She has too many recipes to try and pick just one.

I think I have 4 or more Zucchine plants producing. I'll be over run in no time. Yummy! Of course my kids think they don't like it, so it is up to Bill and I to eat most of it. I need some variety. This looks good.

I also found a zucchine olive oil cake recipe that looks quite tasty on another site... I posdted the link to the side, as she had lots of tasty looking snacks and treats on her site.

One more Moore, also had a really nice zucchine recipe posted (and she appeared to have lots of tasty recipes), so I put her on the list of links on the side bar as well.

This one I just decided to post, as it was short:
Pasta with Zucchini-Tomato Sauce
Ingredients: pasta, salt, 200 grams diced bacon, 1 onion, 1 garlic clove, 1 zucchini, 1 tin diced tomatoes, grated cheese,
Number of persons: 2
Boil the pasta al dente in boiling water with a little salt is crisp. Bake in a hot wok 200 gram diced bacon with 1 chopped onion and 1 finely chopped garlic clove until the bacon is crisp. Add 1 diced zucchini and stir fry a few minutes. Add 1 tin diced tomatoes, bring to taste with salt and let it simmer another 5 minutes. Serve with the pasta and sprinkle some grated cheese over it. Enjoy!
Pasta bacon, cheese, garlic, onion, tomato, zucchini
source: http://www.brutsellog.com/2009/04/06/pasta-with-zucchini-tomato-sauce/

Whole Wheat Sandwhich Bread from: Chloe

Here's the recipe for the long loaf pan.
Chloe :-)
Bread RecipeYield: 1 very long loaf pan, 16"x4"x4"

2 1/3 c. warm water
4 1/2 tsp. instant yeast
4 1/2 tsp. olive oil
3 Tbsp. honey
3 Tbsp. flax seed meal
2 1/4 tsp. sea salt
5 - 5 1/2 c. bread flour, from hard wheat
Palm shortening, to grease pan

To make by hand:Combine ingredients in order listed with wire whisk. Measure oil into small glass measuring cup, then measure honey in same cup. The oil helps you get all the honey out. Switch to a large spoon after you add the third cup of flour. Knead by hand and add flour as needed to keep from sticking to your hands. Try to knead for 8-10 minutes. Allow to rise for the first time until doubled (usually takes at least 35 minutes). Punch down dough. If using the smaller pans, cut in half or thirds using a table knife. Dust each half lightly with flour and roll out jelly-roll style on counter with rolling pin (to remove final air pockets). Roll up ending with seam on bottom; tuck ends under loaf and place in a greased pan. Cover with a damp paper towel and allow to rise for the second time.
Heat oven to 350 degrees near end of second rise .
Remove paper towel and bake loaf in oven for 40-45 minutes.
Turn out onto wire rack to cool completely before slicing.

To make by stand mixer (mine is KitchenAid 6 qt):Heat water to 105-110 deg F. Combine water, yeast, oil, honey, flax seed meal in mixer fitted with flat paddle. Mix on lowest setting until combined. Add 1 cup of flour, then the salt, then additional flour one cup at a time. When dough balls up on paddle, switch to using an oiled dough hook (mix on speed 2). Continue adding flour one cup at time. After adding the fifth cup of flour, I knead in machine for 8 minutes. I only use the extra flour if dough is especially sticky.(If the dough is too dry, it doesn't knead as well.) Place dough in oiled bowl and knead by hand a few times to form into a smooth ball. Cover and allow to rise for the first time until doubled (about 35 minutes). Punch down dough. Dust lightly with flour and roll out jelly-roll style on counter with rolling pin (to remove final air pockets). Roll up ending with seam on bottom; tuck ends under loaf and place in a greased pan. Cover with a damp paper towel and allow to rise for the second time (30+ minutes). Heat oven to 350 degrees near end of second rise. Remove paper towel and bake loaf in oven for 40-45 minutes. Turn out onto wire rack to cool completely before slicing.

Baking Notes ...
About the flour ... If it is flour that is marketed "better for bread" then it is higher gluten and would be suitable. I have baked many a loaf out of the good ol' Gold Medal Whole Wheat Bread Flour that is available most places. All-purpose flour, or pastry flour, are codewords for "soft" wheat ... not high gluten and not as good for bread. At our local health food store, they sell already-ground whole wheat bread flour. You could always pickup a small bag to try. I have never tried making bread out of all-purpose flour. You can always give it a try and just see what happens. Worst case would be that it wouldn't have enough gluten to develop and become elastic allowing the bread to rise well. You might end up with dense, crumbly bread.
This website has a brief discussion of the differences. I buy the Prairie Gold Wheat Berries from Wheat Montana for my hard wheat. It is a "white" wheat ... lighter in color than the Hard Red Winter Wheat. I used to use the red wheat, and it has a very dark color when baked. However, rumor has it that the white wheat has a lighter texture and rises higher so I tried it and have enjoyed it better. The lighter color seems more aesthetically pleasing to the less-crunchy crowd.I buy the Soft White Wheat for my all-purpose flour.
In the past I have enjoyed the Spelt Berries (that's an ancient "hard" wheat variation) and it is supposed to be easier to digest that the modern varieties of hard wheat. It has a wonderful "nutty" smell/flavor and I loved the spelt bread that I made using the same recipe. I bought some Kamut, another "hard" grain but haven't gotten around to playing with it yet. It's hard to justify the higher prices unless you have digestive issues and are forced to look for alternatives to normal wheat.