Zucchini And Sausage Casserole |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a great buffet dish or it can be a main course for a light supper. Ingredients:
2 lbs. zucchini or yellow squash, coarsely grated |
3/4 lb. italian sausage (casings removed) |
3/4 lb. hot italian sausage (casings removed) |
2 onions, chopped |
3 garlic cloves, chopped |
1 cup heavy cream |
1 cup fresh bread crumbs |
5 large eggs, lightly beaten |
2 to 3 cups grated sharp cheddar cheese |
2 cups chopped pecans |
salt, freshly ground pepper |
hot sauce |
topping |
6 tbsp. butter, melted |
3/4 cup fresh bread crumbs |
3/4 cup chopped pecans |
1/2 cup grated cheddar cheese |
Directions:
1. Preheat oven to 350ºF. Grease a wide, 2 quart baking dish, or spray it with nonstick spray.
2. Put the zucchini in a colander to drain for about 30 minutes, or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.
3. Heat a large skillet and add both the sausages. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tbsp. grease. Add the onions and cook until soft, about 5 minutes.
4. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.
5. Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days.
6. For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot throughout about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.
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