Prep 30 mins
Cook 1 hr
I'm not sure where this recipe came from, but it looks really good and healthy, too. I'm just waiting for a kind neighbor to share some of his zucchini harvest so I can try it. (Prep time is approximate)
- 2 lbs zucchini
- 2 medium onions, sliced
- 2 italian sweet sausage or 2 hot Italian sausages
- 3⁄4 cup water
- 8 ounces lowfat mozzarella cheese, diced
- 1⁄4 lb mushroom, sliced (optional)
- 1 1⁄2 teaspoons salt
- 1 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon sugar
- 1⁄4 teaspoon pepper
- 1 (20 ounce) can diced tomatoes in tomato puree
- 1⁄2 cup low-fat ricotta cheese
- Trim zucchini; cut into very thin lengthwise slices with a very sharp knife.
- Place onion slices and Italian sausages in a large skillet with water; cook over medium heat, stirring often, until water evaporates; then stir constantly until onion slices are golden; remove from heat; chop up sausages.
- Layer one third of the zucchini slices in a 8-cup shallow casserole; top with part of the cheese and mushroom slices.
- Combine salt, oregano, garlic powder, sugar and pepper in a cup; sprinkle part over vegetables; layer with one third of the onion-meat mixture and tomatoes.
- Repeat to make 3 layers; cover casserole with aluminum foil.
- Bake in 350 degree oven for 40 minutes.
- Remove foil; bake 20 minutes longer, or until zucchini is tender and casserole is bubbly.
- Spoon ricotta on top.
- Let stand 10 minutes before serving.
- SUGGESTED VARIATIONS:.
- 1 cup of diced cooked chicken or 1/2 pound lean ground beef can be substituted for the Italian sausage.
- To save a few more calories, use low-fat cottage cheese instead of ricotta.