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Recipe of the Week - 5/5/12
Zucchini Chile Casserole


Zucchini Chile Casserole

Zucchini Chile Casserole

I've actually made this in 2 versions - low fat, vegetarian
and uhhh.... the opposite. I like it both ways, so I'm
more likely to try to cut the calories. For the low fat
version, you can reduce the olive oil and leave out the
sausage and the cheese. It is still really good.

If you are not putting cheese in it, you can just make the
entire dish in a large skillet or wok. Just simmer covered
until all vegetables are tender, then serve.

Ingredients:


Preparation:

1. Preheat oven to 350 degrees. Saute zucchini, mushrooms,
    onions, squash, and garlicin olive oil over medium heat,
    stirring regulary, for about 10 to 15 minutes or until getting soft.
     
   
2. If using sausage, brown in a separate skillet concurrently.
     

3. Add tomatoes and bell pepper and let simmer for another
   15 minutes.
   

4. Stir in balsamic vinegar, chiles, salt, and pepper, adjusting
    each to taste.
     

5. If using sausage, stir sausage in next. Mix well and pour
    into a 13"x9" baking dish. Bake for 20 minutes.


6. Top with shredded cheese. Bake for about 30 minutes at
    350 degrees and serve.

Preparation time: 20 minutes
Cooking time: 1 hour
Serves: about 8

Sauerkraut Chile Crostini

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Zucchini Chile Casserole

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http://denvergreenchili.com/weeklyrecipes.aspx


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Have a hot week!

Anita

303-316-8002

denvergreenchili@gmail.com

 

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