Italian Sausage & Zucchini Casserole


  • 4 medium or 2 large zucchini
  • 5 Italian sausages, hot or sweet
  • 1 medium size yellow onion, chopped
  • 3 TBLS minced parsley
  • 2 TBLS minced basil or 2 TSP dried basil, crumbled
  • 1/4 TSP dried marjoram or thyme, crumbled
  • 1/2 cup fine, dry bread crumbs
  • 1/4 TSP each salt & black pepper
  • 1 egg, beaten
  • 4 TBLS grated parmesan cheese

    Preheat oven to 350 degrees. Cut zucchini into chunks - set aside. Remove and discard sausage casings, break up the meat and saute in a 10" skillet over moderate heat for 5 minutes. Add the onion, basil,marjoram and zucchini. Cook 5 minutes more. Remove from heat, add bread crumbs, 2 tablespoons of the Parmesan cheese and the salt and pepper. Mix the egg with the stuffing mixture and place in a buttered casserole dish. Sprinkle remaining 2 tablespoons Parmesan cheese on top. Bake, uncovered for 35 to 45 minutes or until heated thoroughly and the casserole has a lightly brown crust.