Zucchini Sausage Casserole
Ingredients
| 2 lbs of zucchini, ends trimmed | ||
| 1/4 cup chopped onions | ||
| 1 lb sweet or hot Italian sausage | ||
| 1/2 cup cracker crumbs | ||
| 2 eggs, beaten | ||
| 1/2 cup Parmesan cheese | ||
| Pinch of thyme, rosemary and garlic powder kosher salt and fresh cracked black pepper to taste |
This Zucchini casserole is basically a crustless quiche.
- Cook whole zucchini in boiling salted water just until tender, about 10 to 15 minutes.
- Drain and chop coarsely.
- Brown onion and sausage in a large saute pan.
- Drain off fat.
- Add zucchini and remaining ingredients, except for 2 tbs of Parmesan cheese. Mix well.
- Divide mixture between (2) 8 inch pie plates.
- Sprinkle with reserved Parmesan cheese.
- Bake at 350 degrees for 45 minutes or until firm and brown.
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