Zucchini Bake with Sausage and Ricotta

Zucchini Bake with Sausage and Ricotta

Zucchini Bake with Sausage and Ricotta is a fantastic recipe addition to any dinner menu. It’s also very inexpensive to make. Pair it with a quick tossed salad and Italian bread you have a wonderful meal! The flavors of the mild tasting zucchini with hot Italian sausage and Ricotta …oh and that odd- ball I threw in there… “Swiss“— 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

Traditionally my grandmother made it with a Sharp Provolone— which is FANTASTIC if you can spare the extra money to buy a 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. 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 Zucchini Bake! We love you for that! Memories with you in the Kitchen, are priceless! — XoXo

Zucchini Bake with Sausage and Ricotta

Zucchini Bake with Sausage and Ricotta

  • 3 medium zucchini  sliced with 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
  • 1/4 red onion minced
  • 2 egg whites
  • 1 can 28 Oz of San Marzano tomato purée, your brand
  • 2 tablespoons of tomato paste
  • 2 garlic cloves, minced
  • 1/4 cup minced fresh Italian flat-leaf parsley
  • 2 teaspoons sugar
  • 2 tablespoons fresh chopped basil
  • 2 teaspoons fresh oregano
  • 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 sauce pan add tomato purée, paste, minced garlic, basil, oregano, 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 off setting. 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 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 recipe andadd 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 fresh oregano if desired.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2014. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.



    • 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.


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