Another great way to use up the fruits of summer, and get my boys to eat vegetables.
Crumble and brown Italian sausage in a pan with onions. Drain.
Add garlic and cook for a minute or two. Add diced tomatoes, tomato sauce, sugar, salt, oregano, basil, and parsley. Bring to a boil. Simmer for 30 minutes.
Heat oven to 350 degrees.
Reserve a little sauce for the top. In a 9×13 pan layer sauce, zucchini/squash slices, and mozzarella cheese. Repeat. Top with extra sauce.
Bake uncovered for 40 minutes.
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Very good. Mine was a little watery, but I did add an extra can of tomatoes. I also added one large carrot, finely diced, as a sub for the sugar, and used turkey Italian sausage. Love that this casserole is low carb and that the prep only takes one pan. Most casseroles take two, or even three, pans just to prep the ingredients.
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wendymck on 7.11.2010
made this last night (twice…cooking for a friend who had surgery) and it was fabulous! our version used hot turkey sausage and i liked the kick. also added some parmesan on top. will definitely make this again to use up the garden bounty of squash i have this summer. thanks!