Zucchini & Sausage Casserole

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Zucchini & Sausage Casserole

Serves ~4 Time: 30 min prep, 45 min baking

Ingredients

  • 2 lb zucchini or summer squash (~8” long)
  • 1/4 c finely chopped onion
  • 1/2 lb pork sausage
  • 1/2 c fine cracker crumbs
  • 2 eggs, slightly beaten
  • 1/2 tsp ground thyme
  • 1/2 tsp salts
  • 1/2 c grated parmesan cheese

Instructions

  1. Wash zucchini, trim ends and cut into 1/2” pieces. Cook in boiling water 15 minutes. Drain & chop coarsely.
  2. Brown sausage & onion in skillet. (Drain)
  3. Combine squash, sausage mixture, crumbs, eggs, thyme, salt and 1/4 c cheese.
  4. Put in shallow baking dish. Sprinkle with remaining cheese.
  5. Bake at 350' 40-45 minutes (until brown).

Notes

  • I usually don’t bother measuring anything for this one. The proportions aren’t critical at all, and you can just choose the appropriate size pan to fit however much you end up with.
  • I usually use a combination of zucchini and yellow squash to get a mixture of colors and flavors.
  • You can change the casserole by using different sausage, seasonings and cheese. For example, use italian sausage, oregano, and add some mozzarella for an Italian variation.
  • This has never turned out bad, regardless of how far I’ve deviated from the recipe.