Zucchini Sausage Squares

I am not sure where I found this recipe but it was a lifesaver.  I had a pound of bulk sausage in my freezer and a zucchini in my refrigerator.  I just didn't know what to do with them until I found this recipe.  Believe me, the ingredients were a total surprise to me.  I would never have thought to put zucchini together with sausage and mozzarella cheese.  The most unusual aspect of this recipe to me is the prepared mustard on top of the crescent rolls.  Initially, when I read the recipe I thought they were referring to the powdered mustard but when I went back and reread it and it said "prepared" mustard I was completely taken aback. I think the recipe calls for way too much butter.  There is really no need to  use half a cup of butter!  Just reduce it to a few tablespoons or better yet use a tablespoon or two of olive oil.  I had to cook this casserole for at least 35 minutes.  It was just not browned by 20 minutes of cooking.  Personally, I don't like black pepper so I substituted white pepper.  To be honest, I didn't think the prepared mustard was necessary but my husband said he enjoyed the mustard taste.  I was really surprised to hear him say that since he never uses mustard.  You will have to try the recipe and decide for yourself. I used yellow mustard but I suppose spicy brown mustard would work just as well with the flavors.  Maybe even better. 


Zucchini Sausage Squares


5 small zucchini - cut into 1/4 slices
1 large onion, chopped
1/2 cup butter
1 pound bulk Italian sausage, cooked and drained
2 teaspoons minced fresh parsley
1/2 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 eggs
2 cups (8 ounces) shredded mozzarella
1 tube (8 ounces) refrigerated crescent rolls
2 Tablespoons prepared mustard

In a large skillet, sauté the zucchini and onions with the butter. Stir in the sausage, parsley and seasonings. In a large bowl, combine the eggs, cheese and sausage mixture.

Unroll crescent rolls in a greased 13 x 9 baking dish. Press onto the bottom and sides to form a crust, seal seams and perforations. Brush with mustard. Spoon sausage mixture on top. Bake uncovered at 375 degrees for 18-20 minutes or until crust is golden brown. Enjoy!

Serves 6-8.

Enjoy!

The Creative Cook

Red Sweet Corn

I made another interesting produce discovery last week at Safeway.  I found Sweet Red Corn!  It is beautiful.  The only time I had seen red corn before was hanging on someones front door during Thanksgiving.  Not only is this corn beautiful but it is delicious and super healthy. The red sweet corn is higher in protein than other types of corn.  The main producer of Red Sweet Corn is Colorful Harvest, Inc. They are located in Merced, California.  Colorful Harvest is now also growing this corn in Southern California and Florida because it is becoming so popular.  I am somewhat am surprised that this corn has made its way across the country to our little corner of Maryland.  Since Safeway is a large grocery chain that can be found all across the country, you may find red sweet corn at your local Safeway, too. 

I found lots of recipes for Red Sweet Corn on California based food blogs.  The easiest and simplest "recipe" was for roasting the corn and then rubbing it with a lime coated in Ancho Chili powder.  So simple but so delicious.  Check out Colorful Harvest's website for more great recipes for red sweet corn.

Enjoy!

The Creative Cook