- 2 tomatoes (about 1 cup, you can also use cherry tomatoes sliced in half)
- 1 squash chopped (1 cup)
- 1 zucchini chopped (1 cup)
- 1 onion chopped (1 cup)
- 1 eggplant chopped (1 cup)
- 1 pepper, any color, chopped
- 1 cup parsley, chopped
- 1 quart chicken stock
- 1 box spaghetti noodles, Linguine or penne
- 2 1/2 cups heavy cream, half and half, or milk
- 1/2 cup all-purpose flour
- 1/2 cup of ground Parmesan cheese
- 2 smoke andouille sausage
- 1 lb. shrimp or 1 1/2 cups cooked chicken (or combine both!)
- 3 tablespoons Cajun seasoning
- Garnish: jalapeno peppers and diced tomatoes
Cast of Characters:
Brown ham or sausage in a large soup pan.
Add onions, carrots, celery to mixture, cook about 5 minutes until veggies are wilted.
Add seasonings, tomato paste, chicken broth and simmer 30 minutes.
Add cabbage, kale and pasta. Simmer another 20 minutes.
Add chicken stock or tomato juice if you want more broth in soup.
Serve with grated Parmesan on top and crusty thick bread.
This is also delish with a little maple syrup! Be creative add some greens or some cubed butternut squash.
4 to 6 servings
Cast of Characters:
Add more of what you think it needs; I like to go heavy on the Parmesan! Drizzle more olive oil or vinegar if it needs more moisture.
*Note: Add grilled shrimp, grilled chicken, or grilled flank steak if you need a little protein.
Val's Zucchini Lasagna
Thanks for sharing this awesome creation Val!
Adapted from Southern Living July 2014 issue
This is one of those dishes that taste better the next day because everything has had time to absorb the flavors ;).
First, this is the easiest, the best, and my most favorite sauce recipe ever. Do not let the amount of olive oil intimidate you. The sauce is versatile, it can go over, under or on anything. It is so lush you can sit and eat the pot by just dunking bread into it. The recipe was given to me by Jeannie and George who frequent the market every weekend. Remember, be daring and aadd anything to this basic recipe.
Cast of friends:
Add all to a pot (I use my cast iron dutch oven). Break the plum tomatoes down with a wooden spoon. Do not cover, simmer and let cook with the lid off for at least 30 minutes. The longer it simmers, the better the flavor and the thicker the sauce will get. It is this simple. Make it, you won’t be disappointed.
For the spaghetti squash:
Cut in half, they will look like these.
De-seed, place in a baking dish with a 1/4 c. of water, drizzle with olive oil, sprinkle with salt and pepper, cover with tinfoil and roast for 40 minutes in the oven at 375.
Take a fork, scrape the squash and it will look like spaghetti. It is ready to eat, you may sprinkle with parmesan cheese, put sauce on it, anything you so desire.
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