Italian Sausage & Zucchini Non-Lasagna

It's my first food post!  To start, I'm sticking with the things that are fairly easy and definitely tasty.  This brings me to this recipe, Italian Sausage & Zucchini Non-Lasagna.  I call it a non-lasagna because it's got most of the same ingredients that I'd use for lasagna (since I have recently been subbing zucchini strips for the pasta), only MUCH quicker and not layered.  This is not only easy, but quick and easy to make your own with adding other veggies or more meat, etc.  The nutrition information is at the bottom of the post. 

Ingredients:

Italian sausage (1lb) - I prefer hot, but this would be equally yummy with mild - or even ground beef
2 medium zucchini (you could also use yellow squash or a combination of both, this is just what we had)
1 15oz can of diced tomatoes
Italian spices (1-2tsp of each) - I used Basil, Oregano and Italian Seasoning - at the last minute I added some garlic as well.
Cheese (about 3/4 - 1 cup) - Any soft easy-melt cheese will work


This makes about 4 servings.

Bear with me on the pictures - I'm not skilled at food photos so it'll take time to learn the best ways to do it...

1. Brown the sausage on medium-high in a large skillet (note: you'll be making the whole dish, so it has to be large enough to accommodate all ingredients)

2. While the sausage browns, slice the zucchini - you can do slices or cubes, whichever you prefer

3.  When the sausage is cooked through, add the spices - about 1-2 tsp of each. I tend to guestimate when using spices that I like.

4. Incorporate the spices for a minute or two, then add the can of tomatoes (do not drain)

5. Add the zucchini

6. Stir together for about a minute to separate the zucchini from each other (they are sticky), then reduce heat to low, cover and simmer for 10-15 minutes.

7. While the dish is simmering, shred your cheese.  I used Jarlsberg swiss (you'll find this is used a lot in my home) but mozzarella or gouda would be good as well.  Again, I guestimated the amount of cheese.  Can't have too much cheese!

8.  After simmering, you'll notice the zucchini are more transparent and soft.

9.  Transfer everything from the skillet to an oven-safe dish (or use an oven safe skillet to start, then it's a one pan meal) and cover with the cheese.

10.  Set the oven to broil, and place the dish in the oven on the second to highest rack until brown.  Keep an eye on it! Mine took about 5 minutes to bubble and brown on top.

11. Dish 'er up (and top with Parmesan if you'd like!) - I served it with a few pepperoncinis on the side.

For the hubs, I made some penne pasta and he said it was really good that way as well, making it like more of his kind of lasagna.

This dish really only took about 20 minutes from start to finish, making it the perfect meal in a rush, and the big plus is that it is really delicious!!

Note: Zucchini holds a lot of water.  You will notice the dish might look 'watery' but have no fear, the liquid has good flavor and if you use a slotted spoon to serve, you'll be good to go.  

Ingredients:
Italian sausage (1lb) - I prefer hot, but this would be equally yummy with mild - or even ground beef
2 medium zucchini (you could also use yellow squash or a combination of both, this is just what we had)
1 15oz can of diced tomatoes
Italian spices (1-2tsp of each) - I used Basil, Oregano and Italian Seasoning - at the last minute I added some garlic as well.
Cheese (about 3/4 - 1 cup) - Any soft easy-melt cheese will work

Directions:
1. Brown the sausage on medium-high in a large skillet (note: you'll be making the whole dish, so it has to be large enough to accommodate all ingredients)

2.  When the sausage is cooked through, add the spices and incorporate for a minute or two, then add the can of tomatoes (do not drain)

3. Add the zucchini

4. Stir together for about a minute, then reduce heat to low, cover and simmer for 10-15 minutes.

5.  Transfer to an oven-safe dish (or use an oven safe skillet to start, then it's a one pan meal) and cover with the cheese.

6.  Set the oven to broil, and place the dish in the oven on the second to highest rack until brown.  Keep an eye on it! Mine took about 5 minutes to bubble and brown on top.

Since I am eating low carb, high protein, this is an ideal dish for me.  If you are watching your calories or fat, use half the amount of cheese, 90-10 or 93-7 ground beef, and feel free to add more veggies. ENJOY!!