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Sliced fresh zucchini and crumbled sausage are combined and covered with a creamy ranch sauce, and baked up until hot and bubbly.

Sausage and Zucchini Bake | www.tasteandtellblog.com

Sometimes, as a full time food blogger, cooking for my family is tricky. When I’m making my meal plan, I have to make sure I have enough new recipes to try. Sometimes they have to eat the same dish 5 times in a row, just so I can get it right. And sometimes, I skip over recipes or ideas that sound good, simply because they might be too simple to blog about. Or worse yet – not pretty food.

Yep – to a food blogger, one of the first things we’ll think about is how the finished product will look, and if it will be “pretty” enough for photos.

This, my friends, breaks that rule. It is not pretty. Not in the least. And when I went to photograph it, I almost gave up because I just was having the hardest time making it look good.

But after one bite, I knew that I needed to share this recipe with you all – no matter how it looks.

It may not go viral on Pinterest. Some may take one look at the photo and skip over it. But for the few of you that have an abundance of zucchini and are dying to try something new – I think you should give this one a try.

We aren’t even in prime zucchini season here, but I couldn’t resist getting a head start with this plentiful vegetable. Because we all know that by the end of the summer, you’ll be so sick of zucchini, yet you’ll still have a dozen of them in your fridge. (And if that does happen, I do have this roundup of 24 zucchini recipes that I put together last year!) But please add this one to the list. I don’t think you’ll regret it.

We ate this as a main dish. At first, I was afraid that it wouldn’t be filling enough, but it was perfect. But I also think it would make a great side dish in smaller quantities. But either way, I’m guessing you’ll go back for seconds!

Sausage and Zucchini Bake | www.tasteandtellblog.com

Sausage and Zucchini Bake

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4-6 servings as a main dish

Sausage and Zucchini Bake

Sliced fresh zucchini and crumbled sausage are combined and covered with a creamy ranch sauce, and baked up until hot and bubbly.

Ingredients

  • 1 lb sausage, casings removed
  • 2/3 cup buttermilk ranch dressing
  • 2 cups half and half
  • 4 tablespoons flour
  • 1 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon pepper
  • dash of garlic powder
  • 4 cups sliced zucchini
  • 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350°F.
  2. In a large sauté pan, cook the sausage until browned, breaking up as you cook it.
  3. Meanwhile, in a saucepan, combine the half and half, ranch dressing, flour, basil, oregano, pepper and garlic powder. Cook over medium heat until warmed through and thickened.
  4. Layer the zucchini in a 9x13-inch baking dish. Spread the cooked sausage over the top, then pour the sauce evenly over it all. Sprinkle on the grated parmesan.
  5. Bake until golden and bubbly, about 40 minutes.
http://www.tasteandtellblog.com/sausage-and-zucchini-bake/

More zucchini favs:

Zucchini Parmesan | www.tasteandtellblog.com

Zucchini Parmesan

Pineapple Zucchini Sheet Cake with Cream Cheese Frosting | www.tasteandtellblog.com

Pineapple Zucchini Sheet Cake with Cream Cheese Frosting

Chicken, Black Bean and Zucchini Enchiladas with Green Chile Sauce | www.tasteandtellblog.com

Chicken, Black Bean and Zucchini Enchiladas with Green Chile Sauce

Around the Web:
Lemon Zucchini Bread from Barbara Bakes
Zucchini Quesadillas from Mother Thyme
Cheesy Zucchini Rice from Buns in My Oven

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33 Responses to Sausage and Zucchini Bake

  1. Tieghan says:

    Mmm!! This looks incredible. All that cheese is just such an awesome thing!

  2. carrian says:

    I’d totally eat that and I think it is pretty!

  3. I think you have made bakes look more drool worthy in my opinion, You are great photographer! I can not wait to make this Zucchinni bake!

  4. Eileen says:

    I think this sounds great as a breakfast side with scrambled eggs! Thank you for sharing!

  5. Becky says:

    This looks like a fabulous way to use up summer’s bounty of zucchini!! And the zucchini parm is a great idea too because I’m not a big fan of eggplant.

  6. What a great recipe!!! Great use of zucchini during its bounty during the summer!!! Yum.

  7. Oh man, does that look so scrumptious! Great comfort food recipe, Deborah. We are nuts for zucchini and sausage in this house, I know we’d love this. Thanks for sharing!

  8. cassie says:

    I love it when I find foods that break the rules like that. No matter how un-photogenic it is, it can’t help but be shared. I love the sound of this bake, Deborah!

  9. I want to faceplant into that pan. Mmm. Pure comfort. Looks delicious!

  10. I’m always up for some good comfort food, perfect way to use up some zucchini!

  11. Chels R. says:

    I’m seriously going to file this away! I love Zucchini and the farmers markets are selling them for practically nothing over. And despite you being unsure about the pictures, I think they turned out pretty great! Give yourself a pat on the bat-I can’t wait to try this!

  12. Nessa says:

    Nom nom :)

  13. So creamy looking–yum!

  14. Joanne says:

    I have quite a few recipes that don’t get posted because they’re not aesthetically pleasing enough…it’s so sad! Maybe I just need to push forward and post anyway!

  15. Amy says:

    It’s hard to tell from the picture – how is the zucchini sliced? Coins? Or longer slices? How thick? Thanks!

  16. Emily says:

    Hello—it has tons of cheese. Perfect!

  17. Annalise says:

    So. Get this. I am already sick of zucchini! Our plant is already out of control. This sounds delicious, making it for sure!

  18. Hah, I know exactly what you mean about ‘pretty food.’ You drew me in with the title of this recipe! It sounds SO good. And I bet it will go viral on Pinterest because in 2 weeks, everyone is going to be overwhelmed with zucchini! I’m pinning now ;)

  19. Ahhh…. the life of a food blogger! LOL! But this looks great to me!

  20. Erica says:

    This looks like exactly the kind of recipe I’ve been looking for. Did you use breakfast sausage? I’m not sure if my butcher has it, but maybe sweet italian would be similar?

  21. Kalyn says:

    I know what you mean about ugly food, but that I think this sounds delicious (and doesn’t look half bad either!)

  22. This is awesome! I have SO MUCH zucchini. I’m adding this to my list!

  23. some of the best food is ugly food haha (I know not something a food blogger wants to hear) but I think it actually looks really good! I love Zucchini so I know I’d love this!

  24. Sandi says:

    Ok, this looks absolutely yummy. I will definitely be making this within the next few days, I’ve gotten quite a few zucchini from my parents garden already. Do you think just pork sausage would work?

  25. I think it looks amazing Deborah! I’m always looking for new recipes for zucchini – definitely giving this one a try!

  26. Sandi says:

    Love this recipe! I just made it for dinner using bulk pork sausage and even my picky teenage boy had two helpings! There is barely any left. Plus it was soo easy to throw together, it’s definitely going to be in regular rotation during zucchini season! So glad I found it on Pinterest, thank you!

  27. Cindy says:

    This is wonderfully rich and delicious and warm and comforting! I made it Weight Watcher friendly with fat free dressing, fat free half & half and chicken Italian sausage. I also doubled it for our Sunday family meal and not one bight was left over! Thank you for sharing this cheesy looking “no cheese” meal!

    • Deborah says:

      I’m so glad you liked it and that you were able to adapt it for your needs. I love it when there are no leftovers!!

  28. Evelyn says:

    Wonder if I could use frozen zucchini? I have lots of frozen zucchini that I am always trying to find ways to use it up. My zucchini is gone here in northwest Florida. Thanks.

    • Deborah says:

      I haven’t tried it with frozen zucchini, but I’m guessing it would work. It might get a little watered down because it seems like frozen zucchini gets a little watery, but I think it would be worth a try!

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