Zucchini Sausage Bake
"By Robynn Sequin, Wilton, New York. The only change I made is switched to mozerella from cheddar cheese."
photo by Andrea B.
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 1 lb Italian sausage (coin sliced)
- 1 tablespoon flour
- 6 cups cubed and diced zucchini
- 1⁄2 onion (chopped)
- 1 tablespoon butter
- 1⁄4 cup grated parmesan cheese
- 16 ounces cottage cheese
- 2 eggs
- 1⁄2 teaspoon garlic salt
- 1 cup shredded mozzarella cheese
directions
- In large skillet, cook sausage with the flour.
- Layer in 11 x 17 in baking dish.
- Cook the zucchini and onion in skillet in butter until tender.
- Layer half the zucchini over sausage.
- Combine cottage cheese and grated cheese, garlic salt and eggs in mixing bowl.
- Layer over zucchini in baking dish and cover again with remaining half of zucchini.
- Top with shredded cheese.
- Bake at 350 degrees F for 30 to 35 minutes until cheese is melted on top.
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Reviews
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My cousin sent this recipe to my mom years ago - it's a family favorite and very tasty. We often do a mix of zucchini and summer squash (depending on what is ready in the garden). I use bulk sausage instead of slices and cheddar cheese instead of mozzarella (it's what my original copy calls for). It's faster if you cook the squash first then brown it with the butter and onion and flour.
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I wanted to use up some cottage cheese and various ends of other cheese in the fridge, and this recipe worked very well - quick and tasty. Cheers. -
This was great and the whole family loved it too!! Don't pass this recipe. I did not have Italian sausage links to be 'coin sliced' so this is what I did. I had ground pork in the refrig so I mixed up Bec's Recipe #125740 recipe. I made enough to add 1 1/2 pounds of Italian sausage to this recipe. I'm really glad I used bulk Italian sausage and that I added 1/2 pound more to this recipe. In doing so it gave loads of meat to each bite. LisaAD, thank you so much for a fantastic recipe. I'll be using the zucchini from our garden this year in yet another great zucchini recipe.
Tweaks
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My cousin sent this recipe to my mom years ago - it's a family favorite and very tasty. We often do a mix of zucchini and summer squash (depending on what is ready in the garden). I use bulk sausage instead of slices and cheddar cheese instead of mozzarella (it's what my original copy calls for). It's faster if you cook the squash first then brown it with the butter and onion and flour.
RECIPE SUBMITTED BY
I live in Michigan. I work as an accountant and software engineer. My favorite cookbook is Betty Crockers New Cookbook and an old one by Hallmark called holiday cooking.
I love to eat as much as I love to cook. However, I have become decidely a better nutritional cook than before. I don't just cook to eat. I cook to eat delicious "healthy" meals. I am also an exercise addict, to help combat when I do eat a dish full of cream and cheese. Well not the cheese because I am alergic to that as well as the cream!
So I take a lot of great recipes on Zaar and doctor them up to meet my healthy standard. One of these days I should make them public, but... thats a lot of work.
