Sausage & Zucchini Casserole with Garlic Bread

I'm still trying to find all my kitchen tools after moving, so the leftovers are long ago consumed for each recipe this week, but hopefully still useful!

Note: the pictures are from a double batch of this recipe.

1 - 1.5 pounds italian sausage (I used hot - it made for a zippy final product)

4 or 5 zucchini and/or yellow squash, cut into bite size chunks

1 large onion, diced

16 oz ricotta cheese

2 small cans tomato sauce

1 15 oz can diced tomato, drained

basil, oregano, rosemary, parsley (dried or fresh)

garlic powder




Brown the italian sausage in a large pan. Remove from the pan with a slotted spoon into a bowl, and discard the liquid from the pan.























Add a few tablespoons of oil to the pan, and add the onion. Cook until soft, stirring occasionally. Add squash, and continue to cook. Salt and pepper to taste.














If using fresh herbs, wash them, remove the leaves from the stems, and roughly chop them. Stir into sausage along with tomato sauce and drained diced tomatoes. Stir in cooked onion and squash mixture.





















Layer in casserole dish with dollops of ricotta cheese, and top with a sprinkling of romano or parmesan. Bake at 400, just until the cheese on top begins to melt. Remember, everything is already cooked. If you're in a hurry, skip the baking and just scoop the mixture right into a bowl. Serve with garlic bread, if desired.























Garlic Bread:
1/2 loaf french bread (day old will be fine)
1/2 stick butter
3 cloves garlic, chopped (or 3 of my beloved frozen garlic cubes)
a bit of dried basil or parsley, for color
a teaspoon or two of romano or parmesan cheese

Melt the butter in the microwave. (the defrost button works best for me). Mix in the garlic, green spice and cheese. Brush onto opened halves of the french bread. Place in oven under broiler - about five minutes but keep an eye on it!