Zucchini Sausage Squares Recipes

MOM'S ZUCCHINI, TOMATO & ITALIAN SAUSAGE WITH MOZZARELLA

Steps:

• Spray 2 quart casserole with cooking spray.
• Preheat oven to 350°F.
• Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
• Then cover with mozzarella.
• Repeat the layers until you get to the top.
• Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
• Enjoy!

20 MINUTE SKILLET SAUSAGE & ZUCCHINI

Steps:

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
• Reduce heat to medium. Add remaining 1 1/2 tablespoons of oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
• Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).

HEALTHY ITALIAN SAUSAGE STUFFED ZUCCHINI

Steps:

• Preheat oven to 375.
• Scoop out insides of zucchini with spoon, leaving 1/4 in the shell (you want the outer "shell" to be fairly thick so it doesn't fall apart).
• Place insides into a separate bowl and set aside.
• Parboil shells 2-3 minutes or until they just start to soften (parboil = just place shells in boiling water for a very short period of time to partially cook them).
• Drain well and set on baking sheet.
• In skillet, cook Italian sausage and drain off any grease.
• While sausage is cooking, chop up insides of zucchini.
• Return sausage to heat and add onion and the chopped zucchini.
• Fry until zucchini is clear and then drain excess water.
• Return to heat once more and add salt, oregano and basil; stir to combine.
• Then add nutritional yeast and stir to combine.
• Remove from heat.
• Stuff zucchini shells with Italian sausage mixture.
• Drizzle marinara on top.
• Bake for 20 minutes.
• Serve immediately and garnish with fresh basil, oregano and/or parsley, if desired.

SAUSAGE ZUCCHINI SOUP

Steps:

• In a large dutch-oven, heat avocado oil over medium-high heat. Add sausage and cook until browned while breaking up the meat with a wooden spoon.
• Add onions, celery, bell pepper, and a pinch of salt. Cook until tender, 5-7 minutes, while stirring frequently. Stir in garlic and cook for 30 seconds or until fragrant.
• Add chicken stock, tomatoes, basil, parsley, and red chili flakes. Season with salt and pepper to taste. Bring to a simmer. Stir in zucchini and orzo. Reduce heat and cook partially covered until tender, 10-12 minutes.
• Serve with fresh basil and Parmesan cheese.

BAKED ZUCCHINI SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine biscuit mix, Parmesan cheese, mozzarella cheese, parsley, oregano, basil, and salt in a bowl. Mix eggs, oil, and onion in a bowl. Stir biscuit mixture into egg mixture until just combined; fold in zucchini and pepperoni. Transfer to baking dish.
• Bake in preheated oven until golden brown and set, 30 to 35 minutes. Allow to cool slightly and cut into squares.

BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FETA

Steps:

• Preheat oven to 400°F and bring a large pot of water to a boil.
• Place penne in boiling water and cook for 10 minutes, or until al dente. Drain and transfer to a large mixing bowl. Set aside.
• While pasta cooks, place a large skillet over medium-high heat and add 1 teaspoon oil.
• Once oil is hot, add crumbled sausage to skillet and cook until starting to brown and cooked through, about 5 minutes. Remove from pan and transfer to a paper towel-lined plate to drain.
• Return the same skillet to medium-high heat add 1 tablespoon oil. Once oil is hot, add zucchini, garlic, salt, and pepper. Cook until zucchini is softened, about 8 minutes, stirring occasionally.
• Whisk together flour and chicken broth. Add mixture to the pan, stir, and cook another 2 minutes, or until mixture has thickened.
• Add zucchini, cooked sausage, cottage cheese, and about half of the feta to the mixing bowl with the pasta. Stir well to combine.
• Lightly grease a 9-by-13-inch baking pan with cooking oil spray. Pour pasta mixture in the pan. Sprinkle reserved feta on top.
• Bake for 20 minutes, or until cheese is bubbling and pasta is lightly browned on top. Remove from oven and set aside to cool for 5 minutes before serving.

CHEESY ZUCCHINI SAUSAGE & MUSHROOM SQUARES

Steps:

• 1. Preheat oven to 400 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray. Set aside.
• 2. In a large skillet, add olive oil. Over medium heat, once oil is hot, add your onion, garlic and zucchini. Cook this mixture just until the onion becomes translucent, garlic and zucchini become tender...about 5 minutes. Place this mixture into a large bowl.
• 3. In the same skillet, brown the sausage along with the mushrooms, salt and pepper. Cook until sausage is no longer pink. Drain and pour this mixture into the same bowl as the onion mixture.
• 4. Add all remaining ingredients, except for the Parmesan cheese. Mix all until well combined and pour into prepared baking dish.
• 5. Sprinkle with Parmesan cheese. Bake for 40 - 45 minutes or until pick comes out clean in the center of the bars.
• 6. Leave cool a few minutes, then cut into squares. As I said, these can be eaten warm or room temperature. With or without a sauce. I usually serve with sour cream. Enjoy!

BAKED ZUCCHINI SQUARES

Steps:

• In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until golden brown and set. Cut into squares.

ZUCCHINI SAUSAGE SQUARES

Steps:

• In a large skillet, saute the zucchini and onion in butter. Stir in the sausage, parsley and seasonings. In a large bowl, combine the eggs, cheese and sausage mixture., Unroll crescent roll dough and place in a greased 13x9-in. baking dish. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Brush with mustard. Spoon sausage mixture over crust. Bake, uncovered, at 375° for 18-20 minutes or until crust is golden brown.

ZUCCHINI AND GRUYERE FRITTATA SQUARES

Steps:

• Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
• Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
• Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
• Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.

SAUSAGE SQUARES WITH ZUCCHINI AND CHEESE

Steps:

• Preheat oven to 350 degrees; grease 7 x 11-inch (2 qt.) baking dish.
• Saute sausage and onion in a medium skillet until all the pink is gone; drain fat.
• Whisk eggs in a large bowl until frothy.
• Stir in Parmesan cheese, cracker crumbs, basil, oregano, pepper, garlic, sausage and zucchini.
• Spoon into baking dish, spreading the top smooth.
• Bake for 25 minutes.
• Sprinkle the top with Italian Four Cheese Blend and bake 15 minutes longer.
• Cut into 1 1/2 inch squares.
• (Squares may be refrigerated overnight or frozen. Reheat at 350 degrees for 10 minutes.).