Slowly but surely, zucchini season is arriving here in NY. While I could eat steamed zucchini/summer squash with butter, salt, and pepper all summer long, sometimes you need to switch it up a bit...:)
1 lb. Italian sausage (patties or links cut out of the casing)
1/2 c. chopped onion
3 medium-sized zucchini, cut into 1/2" slices
1 can (15 oz.) seasoned tomato sauce (I use spaghetti sauce)
3 c. cooked rice
1 tsp. salt
1 c. shredded mozzarella cheese
Cook sausage (breaking up with a spatula) and onions; set aside in a bowl. In the same pan, saute zucchini until translucent, making sure not to overcook. Combine 1/2 of the tomato sauce with rice, sausage, and salt. Place in a greased 9x13 pan. Arrange zucchini on top, spread with remaining sauce, and sprinkle with cheese. Bake at 350 for 30 minutes or until heated through.
I'd make this too. I'm hungry. The Ritz crackers and yogurt I used to break my fast just aren't cutting it.
ReplyDeleteWe made this for dinner last night and it was a smash hit! My family all wanted seconds (you should have seen how much Dave ate) and everyone voted this recipe as a keeper. I plan on having the leftovers for lunch today.
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