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Zucchini and Sausage Casserole Recipe

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This recipe for Zucchini and Sausage Casserole is from The Thomas Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound Roma tomatoes - sliced ¼”
1 ½ pounds zucchini - sliced ½”
12 oz of raw italian sausages - siced ½ inch
1 teaspoon fresh Basil (or 1/2 teaspoon dried)
1 teaspoon fresh Oregano (or 1/2 teaspoon dried)
1 ½ tablespoons olive oil
1 clove garlic minced
Salt and Pepper to taste
1 cup of low carb spaghetti sauce

for serving fresh basil and parsley

Topping

1 tablespoon olive oil
½ onion finely chopped
2 tablespoons butter melted
½ cup fresh parmesan cheese
⅔ cup shredded mozzarella cheese
Directions:
Directions:
1) Preheat oven to 375°F.
2) Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.
3) Slice Roma tomatoes and place on paper towels to absorb liquid, about 2-3 minutes.
4) Combine sliced zucchini, finely chopped Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.
4) Alternate zucchini, sausage slices and tomatoes in a horizontal line. Place the lines on their sides in a 2 ½ qt baking dish or 9x13 pan.
5) Cover with foil and bake 40 minutes.
6) Meanwhile, combine all topping ingredients in a small bowl (including the onions from above) and mix well.
7) Remove foil from casserole and top with topping. Bake uncovered an additional 20 minutes or until zucchini is tender.
8) Sprinkle with fresh herbs and serve warm.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a great dish to break up a meat and vegetable Keto Diet.

 

 

 

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