I made this recipe today hoping it would taste remotely edible and it was! I used only zucchini, but I imagine that you can use other types of squash as well (by themselves or in combination). Next time, I may even try it with some eggplant. It tastes a lot like an eggplant parmesan to me and cuts much like a lasagna. Feel free to adjust the quantities to suit your family.
The casserole does take 40 (long) minutes in the oven, so plan accordingly or you’ll have starving children (like I did)
asking begging for food the entire time. Look on the bright side, though – while the casserole bakes for those 40 minutes, you can clean the kitchen, set the table, and start a load of laundry all while your 1 year old weaves in and out of your legs.
- 3 large zucchini or combination of squash of choice
- 1 lb of tomatoes, quartered or sliced
- 1 lb of sausage of choice, sliced
- 1.5 T olive oil
- 3/4 cup strained tomatoes (sauce)
- 3 cloves garlic
- 1 tsp Italian spices
- 1 tsp onion salt
- salt and pepper to taste
- 2 cups shredded cheese mixture (I used Mozzarella, Parmesan, Romano)
- Preheat the oven to 400 F.
- Heat the oil in a large saucepan on medium heat. Add the garlic and cook for about a minute before adding the sausage. Cook sausage thoroughly while stirring.
- Add the tomatoes, tomato sauce and spices. Simmer on low for 10 minutes.
- Start layering: Slice the zucchini (or other squashes and/or eggplant). Line the bottom of a 9×9 baking pan with the squash. Pour 1/4 of the mixture that is in the saucepan on top of the zucchini. Top of with about 1/4 of the cheese.
- Add another layer, and then another. On the last layer, do not add the cheese.
- Bake for 20 minutes. Remove from the oven and top with the remaining cheese. Bake on 375 for 20 minutes.