Zucchini and Sausage Casserole

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.
Ingredients
  • 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)
  1. Preheat the oven to 400 F.
  2. 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.
  3. Add the tomatoes, tomato sauce and spices.  Simmer on low for 10 minutes.
  4. 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.
  5. Add another layer, and then another.  On the last layer, do not add the cheese.
  6. Bake for 20 minutes.  Remove from the oven and top with the remaining cheese.  Bake on 375 for 20 minutes.

Comments

  1. 1
    stacy h says:

    TY! saved it to use soon!! =)

  2. 2

    Wow – this looks incredible. I actually have everything needed for it in the house, so we’ve got DINNER TONIGHT!

  3. 3

    We had a great harvest of zucchinis this summer and I was looking for ideas on how to use them up, so glad I stumbled upon this recipe.

  4. 4
    Pleasant says:

    Cooking now! Husband said he could smell it outside when he got home from work and said it smells awesome! Replaced onion salt with chopped onion (1/8 of a small onion) and 1/4 tsp. seasalt – cant wait!

  5. 5

    WOW! This looks so good. Thank you for sharing the recipe!

  6. 6

    That sounds good. I love using zucchini in meals.

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