Baked Parmesan Zucchini

INGREDIENTS

4 zucchini, quartered lengthwise
1/2 cup grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

INSTRUCTIONS

Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until the crisp and golden brown.
Serve immediately, garnished with parsley, if desired.

Homemade Marinara

Ingredients:

8-10 tomatoes (mixed Roma & on-the-vine)
1/2 yellow or white onion
Garlic, 4-5 cloves, peeled
Olive oil
Basil
Thyme
Salt
Pepper
Tomato sauce, 8oz

Directions:

Chop all the ingredients up and put it into a 9x13 pan. Toss it with olive oil and seasonings. Stick it in the oven at 200 degrees for 3 hours. You want everything to be nice and mushy. Put it in a blender or food processor and puree. Add your can of tomato sauce and puree some more. The sauce should be pretty smooth. Taste it and add extra seasonings as needed.

You could probably even add parmesan or Romano and give it a cheesy flavor at this point.

This makes 2 pint size jars. If you will be using this quickly, ok, if not consider canning or freezing.

Penne Pasta Casserole

Ingredients:

12oz dry penne pasta, uncooked (12oz=3 cups)
1 pound ground sirloin beef
1 large onion, chopped
1 can (14.5oz) diced tomatoes with basil, garlic, and oregano, undrained
1 can (6oz) tomato paste
1/2 cup water
Non stick cooking spray
3 cups shredded mozzarella cheese

Directions:

1. Preheat oven to 350. Cook pasta according to package directions.
2. Brown meat with onions in a large skillet; drain. Stir in tomatoes with their liquid, the tomato paste and water; cook until heated through, stirring occasionally. Set aside.
3. Spray 13x9 baking dish with cooking spray. Drain pasta; place in large bowl. Add tomato mixture and 2 cups of the cheese; toss to coat. Spoon into prepared dish; sprinkle evenly with remaining 1 cup cheese.
4. Bake 20 to 25 minutes, or until casserole is heated through and cheese is melted.

Sausage Jambalaya

Ingredients:

1 cup chopped onion
1 cup chopped celery
1/2 cup chopped bell peppers
4 cloves garlic, minced
4 tablespoons oil
4 cups chicken broth
2 (14.5oz) cans diced tomatoes, undrained
16oz sausage in 1/2" slices
Cooked rice
2 tsp thyme, crushed
1 tsp dried  basil, crushed
1/2 tsp cayenne pepper
2 bay leaves
optional: 1/2lb baby shrimp or 1 cup shredded chicken

Directions:

Put all ingredients in crock-pot except rice. Cook on LOW for 6 hours. Cook rice separately and serve jambalaya over rice.