Sausage Squares With Zucchini And Cheese Recipes

ZUCCHINI SAUSAGE SQUARES

Zucchini Sausage Squares image

This dish is a great way to use up end-of-season squash, even when everyone says they can't possibly look at another zucchini. It's simple yet tasty.-Fran Sawlaw, Paris, Illinois

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 13

Ingredients

5 small zucchini, cut into 1/4-inch slice (about 4 cups)
1 large onion, chopped
1/2 cup butter
1 pound bulk Italian sausage, cooked and drained
2 teaspoons minced fresh parsley
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
2 large eggs
2 cups shredded mozzarella cheese
1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons prepared mustard

Steps:

In a large skillet, saute the zucchini and onion in butter. Stir in the sausage, parsley and seasonings. In a large bowl, combine the eggs, cheese and sausage mixture., Unroll crescent roll dough and place in a greased 13x9-in. baking dish. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Brush with mustard. Spoon sausage mixture over crust. Bake, uncovered, at 375° for 18-20 minutes or until crust is golden brown.

Nutrition Facts : Calories 423 calories, Fat 32g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 770mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.

SAUSAGE CHEESE SQUARES

Sausage Cheese Squares image

My grandsons tried these savory morsels for the first time as youngsters and loved them. They're all grown up now, and instead of little appetizer squares, we make the servings breakfast-size. -Helen McFadden, Sierra Vista, Arizona.

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1 package (8 ounces) frozen fully cooked breakfast sausage links, thawed and cut into 1/2-inch slices
2 cups shredded Monterey Jack cheese
4 large eggs
3/4 cup milk
2 tablespoons chopped green pepper
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Unroll dough; place in an ungreased 13x9-in. baking dish. Press onto bottom and 1/2 in. up sides to form a crust. Top with sausage and cheese. Beat eggs in a bowl; add remaining ingredients. Carefully pour over cheese. , Bake, uncovered, at 425° for 20-25 minutes or until a knife inserted in the center comes out clean. Cut into 12 pieces.

Nutrition Facts : Calories 246 calories, Fat 18g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 564mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 11g protein.

CHEESY SAUSAGE ZUCCHINI CASSEROLE

Cheesy Sausage Zucchini Casserole image

My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.

Provided by Mandy Stevenson Hudson

Categories Meat and Poultry Recipes Pork Sausage

Time 1h30m

Yield 8

Number Of Ingredients 10

Ingredients

½ cup uncooked white rice
1 cup water
1 pound pork sausage
¼ cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste

Steps:

Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
Preheat the oven to 325 degrees F (165 degrees C).
Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 17.3 g, Cholesterol 54.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 989.4 mg, Sugar 4.6 g

SAUSAGE AND CHEESE STUFFED ZUCCHINI

Sausage and Cheese Stuffed Zucchini image

This recipe, adapted to use the traditional flavors of Classico® Pasta Sauce, was originally submitted by Allrecipes home cook LTHASKINS.

Provided by Allrecipes Member

Time 1h10m

Yield 4

Number Of Ingredients 7

Ingredients

3 medium (blank)s zucchini
1 pound pork sausage
1 cup dry bread crumbs
1 clove garlic, minced
1 (32 ounce) jar Classico® Tomato and Basil Sauce
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in 9x13 inch baking pan. Pour sauce over squash and cover pan with foil.
Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted.

Nutrition Facts : Calories 792.4 calories, Carbohydrate 47.4 g, Cholesterol 95 mg, Fat 54.2 g, Fiber 6.9 g, Protein 28.8 g, SaturatedFat 19.9 g, Sodium 1761.9 mg, Sugar 15.3 g

SAUSAGE SQUARES WITH ZUCCHINI AND CHEESE

Sausage Squares With Zucchini and Cheese image

Hors d' oeuvres or brunch entree. I've never tried, but it looks good! From a "Lucerne" or Safeway brand package of Italian Four Cheese Blend.

Provided by Mama2boys

Categories Breakfast

Time 55m

Yield 40 appetizer squares

Number Of Ingredients 11

Ingredients

12 ounces pork sausage, hot or regular
1/2 cup chopped onion
4 large eggs
1/2 cup shredded parmesan cheese
18 Ritz crackers, crushed (about 1/2 cup crumbs)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground pepper
1 garlic clove, finely minced
1 lb zucchini, shredded (about 2 large)
1 cup shredded Italian cheese blend

Steps:

Preheat oven to 350 degrees; grease 7 x 11-inch (2 qt.) baking dish.
Saute sausage and onion in a medium skillet until all the pink is gone; drain fat.
Whisk eggs in a large bowl until frothy.
Stir in Parmesan cheese, cracker crumbs, basil, oregano, pepper, garlic, sausage and zucchini.
Spoon into baking dish, spreading the top smooth.
Bake for 25 minutes.
Sprinkle the top with Italian Four Cheese Blend and bake 15 minutes longer.
Cut into 1 1/2 inch squares.
(Squares may be refrigerated overnight or frozen. Reheat at 350 degrees for 10 minutes.).

Nutrition Facts : Calories 48.5, Fat 3.5, SaturatedFat 1.2, Cholesterol 28.4, Sodium 92.6, Carbohydrate 1.6, Fiber 0.2, Sugar 0.5, Protein 2.7

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