Italian Sausage Zucchini Casserole
| Summary | |
|---|---|
| Prep time | 40 min |
| Cook time | 35 min @ 350 |
| Source | Daryl (Inspired by Italian Zucchini Casserole) |
| Yield / serves | 6-8 servings |
| Rating | Delicious |
Ingredients
- 1 lb bulk Italian sausage
- 1 onion, minced
- 3 garlic clove, minced
- 1 can diced tomatoes
- 1 t fennel seed
- 1/2 t red pepper flakes
- 2 t oregano, divided
- 2 T olive oil
- 3 zucchini, sliced (~6 1/2 c)
- 1/4 t pepper
- 1 t Kosher salt
- 1 1/2 c instant stuffing mix
- 1/2 c Parmesan cheese
- 3/4 c ricotta cheese
Preparation
In large skillet over medium heat, break up and brown the sausage with the onions, stirring occasionally, until there is no more pink bits of sausage and so before the onion browns. Mix in the minced garlic, red pepper flakes, fennel seed, and 1 teaspoon of the oregano. Cook and stir for another minute. Add the tomatoes, and simmer for about 10 minutes. Remove from heat and put the meat mixture into a 13x9-inch baking dish.
Preheat the oven to 350.
In a small mixing bowl, combine the ricotta cheese and remaining 1 teaspoon of oregano, and mix thoroughly. Set aside.
Lightly wipe out the skillet, and add the olive oil over medium heat. Add the zucchini to the skillet, stirring and turning frequently, and cook until tender. Spread the zucchini on top of the meat mixture in the baking dish. Top with stuffing mix, then sprinkle with Parmesan cheese. Cover and bake at 350° for 25 minutes. Uncover, and dot the top with spoonfuls of the ricotta mixture. Bake uncovered for another 10-15 minutes, until the cheese is just starting to brown.
