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.
In a metal skillet brown Italian sausage until almost done, then add minced garlic, cook 2-3 minutes and reserve for later
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.
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.
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.
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.
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.