Zucchini Sausage Bake Recipe

Name: Zucchini Sausage Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. bulk Italian sausage; 5 Tbsp. unsifted flour; 6 c. sliced zucchini; 2 Tbsp. butter or oleo; 1/4 c. grated Parmesan and Romano cheese; 1/2 tsp. garlic salt; 1 c. shredded Cheddar; 1/2 c. chopped onion; 16 oz. cottage cheese; 2 eggs, well beaten

Servings: persons

1 lb. bulk Italian sausage
5 Tbsp. unsifted flour
6 c. sliced zucchini
2 Tbsp. butter or oleo
1/4 c. grated Parmesan and Romano cheese
1/2 tsp. garlic salt
1 c. shredded Cheddar
1/2 c. chopped onion
16 oz. cottage cheese
2 eggs, well beaten

1
In skillet, brown sausage, breaking up into small pieces; drain.
2
Toss with 1 tablespoon flour.
3
Spread on bottom of 11 x 7-inch baking dish.
4
In same skillet, cook zucchini and onion in butter until tender.
5
Remove from heat.
6
Toss with remaining flour. Spoon half of zucchini mixture over meat.
7
In bowl, mix cottage cheese, Italian cheese, eggs and garlic salt.
8
Spoon evenly over zucchini later.
9
Top with remaining zucchini.
10
Bake 30 to 35 minutes at 350u00b0.
11
Top with Cheddar.
12
Bake 2 minutes longer.
13
Serve hot.

1026

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. bulk Italian sausage, 5 Tbsp. unsifted flour, 6 c. sliced zucchini, 2 Tbsp. butter or oleo, and more.

Yes, Zucchini Sausage Bake falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Sausage Bake

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