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 onio...