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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 is delicious, 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 make a beautiful and delicious Zucchini Bake still.

 

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 will use it. The flavor is so fantastic 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
  • Three medium zucchini sliced with a mandolin
  • One pound of Ground Hot Italian Sausage browned
  • Four to six slices of Swiss cheese
  • Fifteen ounces ricotta cheese
  • 1/2 cup grated Romano cheese
  • Two egg whites
  • One can (28 Ounce) of San Marzano tomato purée, your brand
  • Two tablespoons of tomato paste
  • Six garlic cloves, minced
  • 1/4 cup minced fresh Italian flat-leaf parsley
  • Two 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, 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, 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 tiny amount of sauce to the bottom. Divide your zucchini into three equal piles, (for the three 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 the 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 the oven before serving.
  10. Garnish with basil, parsley, or herbs if desired.

 

 

 

5 from 11 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: Zucchini Bake, Zucchini Casserole
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
  • 3 tablespoon red onion minced
  • 2 Egg whites
  • 1-28- ounce 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, 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 the 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 the 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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20 Comments

  • Reply
    Charity
    July 25, 2020 at 4:37 pm

    I know this is an old post but wondered if you had a measurement for the red onion. I made this to the best of my ability for the family a few weeks ago and they loved it!

    • Reply
      hmccallum
      July 27, 2020 at 1:23 pm

      Hi there! Yes, the amount has now been added to the recipe for the red onion. I usually only use about 2-3 tablespoons. Thanks for bringing that to my attention Charity.

  • Reply
    Katie
    November 1, 2015 at 6:30 pm

    Great recipe, we really enjoyed it.

    • Reply
      Heidy L. McCallum
      November 3, 2015 at 12:15 pm

      Hello, Katie, sorry I just got to answering this, your answer is actually putting it in with the ricotta cheese and garlic. I will have to check out your blog, I see you own Spirals and Spatulas… I can’t wait to see what you have been cooking up.

  • Reply
    nettiemoore11
    July 16, 2014 at 12:30 pm

    I love zucchini bakes, have to try your recipe Heidy! Nettie

    • Reply
      Heidy L. McCallum
      July 16, 2014 at 12:42 pm

      Thanks Nettie! I hope you enjoy the Zucchini Bake with Sausage , Ricotta, and Swiss! Let me know how yours turns out!

  • Reply
    ritalovestowrite
    July 2, 2014 at 7:02 am

    Ohhh Heidy! We just got a bunch of Zukes from our farm share. I think this might be on the table this week. Thanks for the inspiration. Nicely done! Cheers, Rita

    • Reply
      Heidy L. McCallum
      July 2, 2014 at 12:44 pm

      My grandmother has been making Zucchini Bake with Sausage , Ricotta, and Swiss for years— it’s one of my favorite recipes of hers!!! Glad to be of help!

  • Reply
    Shelby
    June 26, 2014 at 8:35 pm

    This looks and sounds amazing Heidy. I love how your family improvised with the cheese 🙂 We do that a lot here ourselves!

    • Reply
      Heidy L. McCallum
      June 26, 2014 at 8:55 pm

      Thanks Shelby sometimes budget friendly turns out to be a wonderful recipe!

  • Reply
    Platter Talk
    June 26, 2014 at 7:16 pm

    LOVE this! We will be using your recipe once the zucchini starts to come into season; wonderful post and thanks for sharing!

  • Reply
    Joanne/WineladyCooks
    June 26, 2014 at 5:51 pm

    I love this Zucchini Bake recipe. It’s great for the summer squash we’ll have in abundance soon. Thanks so much for another delicious recipe, one which I will definitely make. Pinned/shared.

  • Reply
    magicalslowcooker
    March 8, 2014 at 6:49 am

    This looks so good, I love the swiss cheese slices on top, so pretty! Have a great week Heidy!

  • Reply
    Shanna Koenigsdorf Ward
    March 1, 2014 at 12:10 am

    I love this recipe: it is the REAL deal, down to the San Marzano purée. The memory of your grandmother is just as beautiful as the dish.

  • Reply
    Patty Haxton Anderson
    February 28, 2014 at 10:08 pm

    Everything about this dish is great and the photographs are wonderful.

    • Reply
      Heidy L. McCallum
      February 28, 2014 at 10:23 pm

      Thank you so MUCH Patty, I sure am trying to do better pictures and appreciate the kind words!

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