Zucchini Sausage Casserole
By Yankee Magazine|Jul 24 2008|
Versatile and hearty, this zucchini sausage casserole will claim center stage at any brunch, lunch, or dinner table.
Yield
Makes 35 squares.
Ingredients
12 ounces bulk pork sausage
3/4 cup finely chopped onion
2 cloves garlic, minced
4 large eggs
2 large zucchinis, grated
1/2 cup Parmesan cheese
1/2 cup bread crumbs
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup grated sharp Cheddar cheese
Instructions
Preheat oven to 375°F. Sauté sausage, onion, and garlic until sausage is well done. Drain fat. In a medium bowl, beat eggs until frothy. Add the zucchini, Parmesan cheese, bread crumbs, seasonings, and sausage mixture, and stir until blended. Pour into a greased 11×7-inch baking dish, smooth the top, and bake for 25 minutes. Sprinkle Cheddar cheese on top and bake for 15 minutes longer, or until golden. Cut into 11⁄2-inch squares.
