Recipe

Zucchini And Sausage Casserole Recipe

	Nlo209 / All my dishes 1 year, 10 months ago This is a great buffet dish or it can be a main course for a light supper. Prep:30m Cook:30m Servings:6	Nlo209
	sausage zucchini cheese

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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

Preheat oven to 350ºF. Grease a wide, 2 quart baking dish, or spray it with nonstick spray.

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.

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.

Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.

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.

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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