Sausage and Zucchini with Cheeses

4 Jun

You know it's summer time when zucchini and summer squash are everywhere.  We have been working overtime trying to find recipes and unique ways to use up all our zucchini surplus.

You know it’s summertime when zucchini and summer squash are everywhere.  Between our home garden and the CSA farm, The Hungry Wife is overflowing with zucchini.  We have been working overtime trying to find recipes and unique ways to use up all our zucchini surplus.  This Sausage and Zucchini with Cheeses recipe, is an excellent way to put a dent in all the squash.  It is nice and versatile, you can serve it at brunch or as a light supper (The Hungry Wife’s favorite way to eat it).

Sausage and Zucchini with Cheeses is easy to make, and can be made ahead of time.  Just keep it in the fridge and pop it in the oven when your ready to cook.  If your not a big zucchini fan, I encourage you to try out this recipe.  With the help of sausage and cheese, the zucchini is nicely hidden within the casserole and can be enjoyed by all, even the kids.  The Hungry Wife likes to use hot Italian sausage in this recipe, but some breakfast sausage would be excellent too, especially if your making it for a brunch.  Get your helping of veggies and embrace all the joys that summer crops have to offer.


3 Responses to “Sausage and Zucchini with Cheeses”

  1. Leonard Partain June 12, 2010 at 10:57 pm #

    This squash recipe looks delicious. I have a recipe to use up yellow squash that I think you’ll love. It tastes and looks like a lemon custard. I have relatives who love it and they HATE squash–wouldn’t touch it for anything! However, I made some pies using yellow squash and lemon flavoring. I pureed the squash so it looked nothing like squash. Below is my recipe:

    SQUASH PIE
    (Looks and tastes like lemon pie)

    2 1/2 cups stewed yellow squash

    Add: 2 whole eggs
    1/4 stick margarine
    1 cup sugar (can substitute with Splenda)
    1 cup milk (whole or 2% or skim)
    1 tablespoon lemon flavoring (or 2 for rich lemon)
    2 tablespoons self-rising flour
    Put all ingredients into a blender and puree. Pour into uncooked pie shell. Bake at 350 degrees for 1 1/2 hours. You may want to put aluminum foil on top for the last 10-20 minutes to keep the crust edges from burning. Makes 2 pies. Instead of lemon flavoring, use vanilla or your favorite flavoring.

    • Brooke Crigger June 13, 2010 at 10:23 am #

      Thank you very much for the recipe! I have never seen anything like this before, I’ll have to give it a try.

  2. Ginny November 16, 2010 at 11:01 am #

    I love putting zucchini in my meatloaf or stir fry mmm

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The Hungry Wife