Recipe: Turkey Sausage and Zucchini Casserole

lasagna.jpg

The end of the summer is a great time to try out some fun recipes with zucchini, when they’re in peak season. This recipe is a fun twist on an Italian classic, which uses sliced zucchini instead of noodles to cut down on the carbs.

INGREDIENTS

  • 1 lb. bulk ground Italian turkey sausage (or other nitrate-free sausage)

  • 1/2 onion, chopped

  • 2 cloves garlic, minced

  • 2 tsp. Italian spice

  • 1 jar pasta sauce (no sugar)

  • 1/3 cup black or green olives, sliced

  • 1/2 cup mushrooms, sliced

  • 2 medium zucchini, either sliced in rounds or in thick-cut strips similar to lasagna noodles

  • 1/3 cup shredded goat or sheep mozzarella cheese

DIRECTIONS

Preheat oven to 375 degrees. Cook the sausage with chopped onion, garlic, and Italian spices over medium-high heat until meat is browned. Add the jar of pasta sauce (Muir Glen makes a good one), olives and sliced mushrooms. Simmer for about 10 minutes. Place sliced zucchini on the bottom of an 8x8 baking dish and pour sauce on top. Top with cheese. Can add thin mozzarella slices between the layers of zoodles if desired. Put in oven and cook for 35-45 minutes, or until the top is slightly browned and bubbly.

Serves 4 to 6.

RecipesDeborah Cyrelrecipe