Zucchini Sausage Casserole Recipe 435

ZUCCHINI SAUSAGE CASSEROLE

Steps:

• Heat a large saute pan over medium heat, and saute the sausage until no longer pink.
• Remove the sausage from the pan and set aside to drain. Pour out most of the sausage drippings.
• Saute the fennel, onion and garlic in the pan for 5 minutes.
• Add the zucchini, summer squash and pepper and cook for 5 more minutes.
• Return the sausage to the pan along with the water, cider vinegar and ketchup.
• Cover and cook for 15 minutes.
• Serve topped with basil.

EASY BAKED SAUSAGE AND ZUCCHINI CASSEROLE

Steps:

• Toss the zucchini slices with kosher salt. Place into a colander and set over the sink to drain for 30 minutes. Pat very dry and remove as much salt as possible at the end.
• Preheat the oven to 400 degrees Fahrenheit and adjust the oven rack to the middle position.
• In a large skillet over medium heat, add the oil. After it has heat up for about 1 minute, add onions with Italian seasoning. Cook for about 5 minutes until soft, stirring frequently.
• Add sausage and cook while breaking up the meat with a wooden spoon for about 7-8 minutes until browned. Add garlic and cook for about a minute, stirring frequently until fragrant. Remove from the skillet and transfer to a bowl. Stir in artichoke hearts and salt & pepper.
• Add mixture to a 1.75 quart baking dish and layer zucchini rounds in between. Evenly distribute the broth on top of the dish. Cover with red sauce and cheese.
• Bake at 400 degrees Fahrenheit for 20-25 minutes until zucchini is slightly golden around the edges and the cheese has melted. Feel free to do a low broil the last few minutes, too. Sprinkle with fresh parsley and serve warm.

ZUCCHINI AND SAUSAGE CASSEROLE

Steps:

• Preheat the oven to 350 degrees. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.
• Put the zucchini in a colander to drain for about 30 minutes, or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
• Heat a large skillet and add the sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes.
• Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
• Stir in the cream, bread crumbs, eggs, cheese, and the pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen.
• For the topping, combine the butter, bread crumbs, and the pecans. Sprinkle evenly over the casserole. Bake, uncovered, about 30 minutes.
• Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

ZUCCHINI SAUSAGE CASSEROLE

Steps:

• Line your largest baking pan with heavy duty foil or lightly spray with cooking spray.
• Preheat a skillet on medium high, add all the butter and let it melt, do not brown. Saute the onions and carrots until the carrots are translucent but not mushy. Pour into a large mixing bowl. There will be a lot of melted butter in the onion mixture, this is necessary for the stuffing.
• Using same skillet, crumble and brown the sausage (be sure to remove the casings). drain off the grease and add to the onion mix.
• To the bowl, add all the remaining ingredients and stir well. You will not need to add any water.
• Move the mixture to prepared baking pan. Bake at 350 for one hour or until golden brown on top. If using optional cheese, add to the top in the last 5-10 minutes of baking, Cheese should be fully melted before serving.
• You may make this ahead and freeze, or freeze in portions after it is already baked.

SAUSAGE ZUCCHINI CASSEROLE

Steps:

• Parboil zucchini. Sauté pork sausage and onions drain off fat.
• Combine zucchini, sausage, onions, spices and eggs in a casserole dish. Top with bread crumbs and cheese. Bake at 350 degrees for 30 minute Serves 4-6.