This week’s recipe, Zucchini Pizza Skillet, is so scrumptious and filling! It’s a wonderful dish all on it’s own, or can be served over your favorite pasta! With lots of fresh veggies, including zucchini, mushrooms, onion and bell pepper combined with spaghetti sauce and yummy spices, it’s sure to be a family favorite! It got rave reviews from my family, for sure! Even the little ones that are just a smidge picky, gave this dish a two thumbs up! This is definitely a repeat recipe!!! Enjoy!!! And have a great week!!! Lisa 🙂
If you enjoy these recipes, be sure to check out my Cornfed Creations Cookbook that features over 100 different recipes for quick and easy meal fixin’s.
Zucchini Pizza Skillet
Lisa - Cornfed Creations
Amazingly delicious and filling!
20 minPrep Time
30 minCook Time
50 minTotal Time
2 lbs. ground beef
4 medium zucchini, quartered and sliced
1 medium onion, diced
1 large green bell pepper, diced
8 oz. cremini mushrooms, quartered
1 T. canola oil
2 T. butter
2 t steak seasoning
¼ t. garlic powder
¼ t onion powder
1 t. Italian seasoning
6 oz. can tomato paste
24 oz. can spaghetti sauce
16 oz. shredded mozzarella cheese
¼ c. parmesan cheese
In a medium skillet, brown ground beef, drain fat, and set aside.
In a large skillet, heat the canola oil and melt the butter. Add the zucchini, onion, bell pepper and mushrooms. Sauté until zucchini and mushrooms become fork tender, and onion turns opaque. To this, add the steak seasoning, garlic powder, onion powder and Italian seasoning.
Stir gently, then add the spaghetti sauce and tomato paste and combine well. Continue to stir over medium heat and fold in the browned ground beef.
Top with mozzarella and Parmesan cheese and cover with lid to melt cheese.
Remove from heat and allow to sit for approximately five minutes before serving.
Hey everyone! Looks like back to school time is upon us once again, and if you’re like me, I’m trying to use up the last of the garden fresh zucchini that we harvested. It’s such a versatile vegetable and I love to use it in many different recipes. The one I’m sharing with you this week is really quite tasty and makes for an easy one dish meal! That makes serving it easy and clean up a snap! Pairing zucchini with herbs, onion, garlic, bell pepper and sausage creates a wonderful flavor and is sure to not only help you put those zucchini to good use, but will have your family asking for seconds! I hope that you’ll give this recipe a try and be sure to drop me a line to let me know how it turned out for you and your family! I’d love to hear from you! Until next time, have a great week!!…. Lisa
Sausage Zucchini Bake
Lisa - Cornfed Creations
A delicious way to use the ever versatile Zucchini!
15 minPrep Time
60 minCook Time
1 hr, 15 Total Time
3 medium zucchini, sliced
1 large onion, sliced
8 oz. pkg. baby bella mushrooms, sliced
½ medium bell pepper, diced
2 t. salt
¼ c. fresh basil
1 t. dried oregano
4 T. butter
3 t. garlic, minced
½ c. Parmesan cheese
1 lb. bulk pork sausage
6 eggs, lightly beaten
2 (16 oz. pkg.) mozzarella cheese
2 (8 oz. cans) crescent rolls
In a greased, 9”x 13” pan, press crescent rolls in the bottom and up the sides. Set aside. In a large skillet, melt butter and add zucchini, onion, mushrooms, bell pepper, salt, basil and oregano. Cook over medium heat until tender. Drain liquid from vegetables and set aside. In another skillet, brown sausage, drain fat and add to the vegetables. In a large bowl, combine garlic, Parmesan cheese, eggs and one package of the mozzarella cheese. Pour this mixture over vegetables and sausage. Top with remaining package of cheese and cook at 375’ for 40-45 minutes or until center reaches 165’F.
Okay, so, I know I’m sharing another zucchini recipe….But really, zucchini are such a versatile veggie, not to mention, low in calories (depending how they are prepared, of course). This week’s recipe is delicious and flavorful, yet simple and fairly quick to prepare!