"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sweet Italian Sausage Casserole Recipe

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This recipe for Sweet Italian Sausage Casserole, by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline FitzPatrick
Added: Sunday, July 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T EVOO
8 oz sweet Italian sausage, casings removed
1 C diced (1/2") eggplant
1 C diced (1/2") zucchini
1 C diced (1/2") red or green bell pepper or 1/2C each
1/4 C chopped onion
2 cloves of garlic, smashed with small amount of very coarse salt
1 tin (28 oz) Italian plum tomatoes, very well drained and chopped
2 T chopped fresh parsley
2 T chopped fresh basil leaves
Cayenne pepper to taste
2 oz grated mozzarella (more if desired)

Directions:
Directions:
Melt the oil over medium-low heat. Add sausage and cook for 10 minutes, breaking up the meat with a fork. Remove to a bowl with a slotted spoon; reserve.

To the hot skillet add the eggplant,zucchini, bell pepper, onion and garlic. Stir occasionally, until softened about 10 - 15 minutes.

Stir in the reserved sausage, tomatoes,parsley, basil and cayenne. Reduce heat and simmer for 15 minutes.

Spoon the mixture into an 8 x 9 inch, oven to table baking dish and sprinkle with the mozzarella.

Bake 350 in preheated oven until the cheese melts, about 15 - 20 minutes.

Number Of Servings:
Number Of Servings:
8 - 10
Preparation Time:
Preparation Time:
1 1/2 hours

 

 

 

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