Zucchini and Sausage Casserole

  • 3 small or 1 large zucchini (about 1½ lbs)
  • 1 TBS vegetable oil
  • 3/4 cup chopped onion
  • 1 clove garlic, minced
  • 1½ lbs bulk sausage
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp oregano
  • 2 regular cans stewed tomatoes, chopped
  • 1 cup mozzarella cheese (I usually use 2 cups, we like cheese)

Wash zucchini and cut in to ½” thick bite size pieces, set aside. Heat oil in fry pan, add onions, cook 3 minutes, add garlic and cook 30 seconds longer. Add meat, salt, pepper and oregano and cook 3 minutes. Stir in tomatoes and bring to a boil. Reduce heat and simmer for 5 minutes, stirring occasionally.

Preheat oven to 450 degrees. Spray a 13 x 9 baking dish with PAM. Arrange ½ of the zucchini in an even layer in dish. Cover with ½ the meat sauce and half of the cheese. Add another layer using remaining zucchini and cover with the rest of meat sauce. Tightly cover with foil. Bake in the upper third of your oven for 30 minutes. Uncover and add top with remaining cheese. Bake for 10 more minutes or until cheese is melted and lightly browned.

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