Zucchini Bake with Sausage and Ricotta

Zucchini Bake with Sausage and Ricotta is a fantastic flavorful recipe addition to any luncheon dinner menu. It’s also very budget friendly to make. Pair it with a quick Italian tossed salad and fresh crusty Italian bread you have a wonderful meal.

The flavors of the mild-tasting zucchini with hot Italian sausage and Ricotta. Oh and that oddball we threw in there, “Swiss Cheese”, If there is one thing I have found over the years from my Italian grandmother is that, believe it or not, it makes a great topping when you want to give it a bit of ZEST as she might say.

Zucchini Bake with Sausage and Ricotta is a fantastic flavorful recipe addition to any luncheon dinner menu. It’s also very budget friendly to make. Pair it with a quick Italian tossed salad and fresh crusty Italian bread you have a wonderful meal.Traditionally my family and grandmother made it with a Sharp Provolone, which is delicious if you can spare the extra money to buy a good quality Sharp Provolone. She did not always have the extra money in the later years. So we decided to try a few other more economic cheese from the Deli.

We attempted with fresh Mozzarella (we did not like the bland taste) Regular deli Provolone (which was not too bad actually), then we had Swiss on hand one day and VIOLA! That was the NEW cost-effective replacement. Bless you, Grandma. Even when your money was rather tight, you found a way to still make a beautiful and delicious  Zucchini Bake.

 

Zucchini Bake with Sausage and Ricotta is a fantastic flavorful recipe addition to any luncheon dinner menu. It’s also very budget friendly to make. Pair it with a quick Italian tossed salad and fresh crusty Italian bread you have a wonderful meal.Keep in mind Y’all,  the recipe is fabulous with sharp provolone so if you have it on hand I would use it. The flavor is so wonderful and smoky when added to this Zucchini Bake. However, if not the Swiss add a great taste as well and I’m sure you won’t regret it one bit.

 

 

Zucchini Bake with Sausage and Ricotta is a fantastic flavorful recipe addition to any luncheon dinner menu. It’s also very budget friendly to make. Pair it with a quick Italian tossed salad and fresh crusty Italian bread you have a wonderful meal.

Hi, guys I will be doing an update to the images and recipe in the coming weeks so be sure to stay tuned Y’all!!!
 
Zucchini Bake with Sausage and Ricotta
  • 3 medium zucchini sliced with a mandolin
  • 1 pound of Ground Hot Italian Sausage browned
  • 4-6 slices of Swiss cheese
  • 15 ounces ricotta cheese
  • 1/2 cup grated Romano cheese
  • 2 egg whites
  • 1 can (28 Ounce) of San Marzano tomato purée, your brand
  • 2 tablespoons of tomato paste
  • 6 garlic cloves, minced
  • 1/4 cup minced fresh Italian flat-leaf parsley
  • 2 tablespoons fresh chopped basil
  • Splash of red wine
  • Salt to taste
  • 1/4 teaspoon of pepper
  • cooking spray
Directions for Zucchini Bake
  1. Turn the stove to a medium temperature setting. In a saucepan add tomato purée, paste, minced garlic, basil, a splash of wine, sugar, salt, and pepper.
  2. Simmer the sauce for only 15-20 minutes. Stir occasionally. Reduce heat if needed. Once the sauce has been simmered for 15-20 minutes turn the burner to the offsetting. Reserve for later.
  3. Preheat the oven to 375 degrees
  4. Place ricotta cheese in a medium-sized bowl, add egg whites, red onion, flat leaf parsley, salt, and some pepper, Incorporate all ingredients together. Set aside at this time.
  5. Spray baking dish with cooking spray. Add a very small amount of sauce to the bottom. Divide your zucchini into 3 equal piles, (for the 3 layers). Add one layer of zucchini, a layer of Italian sausage, and 1/2 of ricotta mixture. Sprinkle 1/3 of Romano over ricotta, add a layer of sauce.
  6. Repeat the next layer; once bother layers are complete, add last part of zucchini to the top of the recipe and add a decent layer of sauce.
  7. Sprinkle the rest of Romano cheese on top of sauce. Place Swiss cheese slices on top.
  8. Bake at 375 for 30 to 45 minutes uncovered.
  9. Let rest 10 minutes after removing from oven before serving.
  10. Garnish with basil, parsley, or herbs if desired.

 

 

5 from 9 votes
Zucchini Bake with Sausage and Ricotta is a fantastic flavorful recipe addition to any luncheon dinner menu. It’s also very budget friendly to make. Pair it with a quick Italian tossed salad and fresh crusty Italian bread you have a wonderful meal.
Zucchini Bake with Sausage and Ricotta
Prep Time
25 mins
Cook Time
45 mins
Rest
10 mins
Total Time
1 hr 10 mins
 
Zucchini Bake with Sausage and Ricotta is a fantastic flavorful recipe addition to any luncheon dinner menu. It’s also very budget friendly to make. Pair it with a quick Italian tossed salad and fresh crusty Italian bread you have a wonderful meal.
Course: Main Course
Cuisine: American, Italian
Keyword: Cheese, Italian Sausage, Provolone, ricotta, Swiss, Zucchini
Servings: 6 People
Author: hmccallum
Ingredients
  • 3 medium Zucchini sliced with a mandolin
  • 1 pound Ground Hot Italian Sausage browned
  • 6 slices Swiss or Sharp Provolone Cheese
  • 15 ounces Ricotta Cheese
  • 1/2 cup Grated Romano cheese
  • 2 Egg whites
  • 1-28- ounce can San Marzano tomato purée
  • 2 tablespoons Tomato paste
  • 6 cloves Garlic minced
  • 1/4 cup Chopped fresh Italian flat-leaf parsley
  • 6 leaves Fresh basil, chopped
  • Splash of Red table wine optional
  • Kosher salt to own taste
  • Freshly ground pepper to own taste
Instructions
  1. Preheat the oven to 375 degrees
  2. In a metal skillet brown Italian sausage until almost done, then add minced garlic, cook 2-3 minutes and reserve for later
  3. Turn the burner setting to a medium temperature. In the saucepan, add tomato purée, paste, basil, a splash of wine, salt, and pepper. Simmer the sauce for only 15-20 minutes. Stir occasionally. Reduce heat if needed. Once the sauce has been simmered for 15-20 minutes turn the burner to the offsetting. Reserve for later.
  4. Place ricotta cheese in a medium-sized bowl, add egg whites, onion, flat leaf parsley, salt, and some pepper, Incorporate all ingredients together. Set aside at this time.
  5. Spray baking dish with cooking spray. Add a very small amount of sauce to the bottom. Divide your zucchini into 3 equal piles, (for the 3 layers). Add one layer of zucchini, a layer of Italian sausage, and 1/2 of ricotta mixture. Sprinkle 1/3 of Romano over ricotta, add a layer of sauce.
  6. Repeat the next layer; once bother layers are complete, add last part of zucchini to the top of the recipe and add a decent layer of sauce.
  7. Sprinkle the rest of Romano cheese on top of sauce. Place Swiss cheese slices on top. Bake at 375 for 30 to 45 minutes uncovered. Let rest 10 minutes after removing from oven before serving.

 

 
 
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Zucchini Bake with Sausage and Ricotta is a fantastic flavorful recipe addition to any luncheon dinner menu. It’s also very budget friendly to make. Pair it with a quick Italian tossed salad and fresh crusty Italian bread you have a wonderful meal.

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