This is by far the farthest that I've ever lived away from my family so that in itself is very nerve racking, but then there is the fact that it's a big city and a new environment.  Of course there is the other side of things too like how we found the cutest little place that has a balcony that I'm sure will provide great lighting for this blog! ;)  Then of course it's going to be great exploring the area.  I feel it'll be like a 4 year vacation!  Well, I hope so anyways.

Getting back to the recipe though...Adam's mom, Donna actually came across this amazing find.  We spent the holiday weekend with his family and they have this cute little cabin on some pretty land in Iowa.  Like any normal person that has a cute cabin on some land they have an amazing garden and right now their zucchini is flourishing!  So, of course Donna had to search for some new zucchini recipes.  She came across this one and asked if we thought it would be good.  We said yes of course!  The next morning we decided to make it.... yummmmmm!  It completely exceeded my expectations.  Like I knew it was going to be good but I didn't know it was going to be this good and better yet we are always looking for tasty low carbohydrate recipes!

We do consider this recipe to be a breakfast dish but when we got home and recreated it we did make it for dinner.  Who doesn't like breakfast for dinner!?  It also pairs great with scrambled eggs.  You can even just dump them right in and it works well that way too!  I wasn't quite sure what to name this recipe though because it doesn't really fall under a nice category.  It's kind of soupy (don't let that scare you away!) but it's not actual soup.  So, hopefully hash covers it!?




















INGREDIENTS:

• 2 very large zucchini (or 4 small ones)
• 1 medium sized green pepper
• 1 lbs sausage (we used andulie sausage)
• 2 c mozzarella cheese
• 3 c cheddar cheese
• 1/4 - 1/2 c butter
• 2 tbsp fresh chives
• salt & pepper to taste

METHOD:

1. In a large skillet brown the sausage thoroughly.  This recipe does go smoother if 2 people are working on it but of course you can make it with just one person too.
2.  If you have a second person have them peal and core the zucchini as well as taking the ends off of the pepper and de-seeding it.
3. If you have a food processor use the shred setting and shred both the zucchini and the pepper separately.  If you don't then I recommend using a cheese grater for the zucchini and just finely chop the pepper.
4.  Place a few paper towels down and then put the shredded zucchini on those followed by a couple of sheets on top.  Push down softly to remove some of the moisture.
5. Once your sausage is done browning just set aside on the stove.
6. In a large pot on medium heat warm up butter and add the pepper.  Leave to sizzle for a few minuets. 
7. Once the pepper is slightly cooked add the zucchini.  If you feel it needs more butter add more at this point.  Cook the zucchini until it becomes soft stirring frequently.  This will take about 5 minutes.
8. After zucchini is soft add in the sausage, cheese, and salt and pepper.  You may use more or less cheese depending on preference but I love cheese so I say more is better! 
9. Continue to stir on medium low to low heat until all of the cheese has melted.
10. Right at the end cut your little chive pieces in and give in a final stir.
11. Eat right away while hot!  Add some eggs if desired.
12. EnJoY!!