Conneaut Zucchini Cassarole
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 3 -4 cups fresh zucchini, chopped
- 2 lbs Italian sausage
- 1 medium onion, chopped
- 1 small green bell pepper, chopped
- 1 small red bell pepper, chopped
- 2 garlic cloves, minced
- 4 slices bread (I used some left over garlic bread but any bread will work)
- 2 cups shredded cheddar cheese
- 1 teaspoon italian seasoning
- 2 (8 ounce) cans tomato sauce
- 1 cup water
- 1 dash salt
- 1⁄4 teaspoon pepper
- 3⁄4 cup parmesan cheese
directions
- Cook zucchini in boiling water for aprox. 6 minutes then drain.
- In a frying pan cook Italian sausage(bulk works better then links for this recipe) until browned and cooked through. Drain any fat.
- Return sausage to fry pan and add onion, bell peppers and saute' until onion is translucent. Then add garlic and saute' for 1 more minute. Drain if needed and transfer to a large bowl.
- Tear or cut bread into pieces, add to bowl with sausage/vegetable mixture. Add all remaining ingredients but NOT the Parmesan cheese. Mix well and transfer to a 9 x 13 inch baking dish.
- Sprinkle with Parmesan cheese.
- Bake at 350F degrees for about 30 minutes or until it is bubbly and hot.
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