Recipe:
1 medium/large zucchini - cubed
1 small eggplant - cubed
1 c grape or cherry tomatoes - halved
3-4 mushrooms, sliced
1 lb. Ground Italian chicken sausage
1 onion, chopped
3 garlic cloves, sliced
1 tsp dried Italian seasoning
1 c grated Italian cheese blend (mozzarella, provalone etc) - Divided
Dressing:
1/3 c Extra virgin olive oil
1/3 c grated Parmesan cheese
1/2 Tbsp crushed dried oregano
Salt/Pepper to taste
In a colander over a bowl, place cubed zucchini and eggplant. Sprinkle with salt and mix thoroughly. Set aside for 15 - 20 minutes.
Meanwhile, heat a large nonstick flying pan over medium heat. Add a Tbsp of olive oil, chicken sausage and Italian seasoning. Break up the meat and cook until sausage begins to brown and caramelize. Remove from heat. Add the onion, garlic, mushrooms and tomato to the cooling meat mixture and stir together. The leftover heat will help soften the vegetables and take the raw taste out.
Place the drained zucchini and eggplant into the meat mixture along with half of the cheese.
In a small bowl, make the dressing and pour over the mixture. Stir to combine.
Spray a 2 - 3 qt baking dish, pour casserole mixture into dish and top with remaining cheese.
Bake 375° for 25 - 30 minutes until vegetables are soft and cheese is melted and or browned.
1 medium/large zucchini - cubed
1 small eggplant - cubed
1 c grape or cherry tomatoes - halved
3-4 mushrooms, sliced
1 lb. Ground Italian chicken sausage
1 onion, chopped
3 garlic cloves, sliced
1 tsp dried Italian seasoning
1 c grated Italian cheese blend (mozzarella, provalone etc) - Divided
Dressing:
1/3 c Extra virgin olive oil
1/3 c grated Parmesan cheese
1/2 Tbsp crushed dried oregano
Salt/Pepper to taste
In a colander over a bowl, place cubed zucchini and eggplant. Sprinkle with salt and mix thoroughly. Set aside for 15 - 20 minutes.
Meanwhile, heat a large nonstick flying pan over medium heat. Add a Tbsp of olive oil, chicken sausage and Italian seasoning. Break up the meat and cook until sausage begins to brown and caramelize. Remove from heat. Add the onion, garlic, mushrooms and tomato to the cooling meat mixture and stir together. The leftover heat will help soften the vegetables and take the raw taste out.
Place the drained zucchini and eggplant into the meat mixture along with half of the cheese.
In a small bowl, make the dressing and pour over the mixture. Stir to combine.
Spray a 2 - 3 qt baking dish, pour casserole mixture into dish and top with remaining cheese.
Bake 375° for 25 - 30 minutes until vegetables are soft and cheese is melted and or browned.
