Sausage & Squash Casserole
1 lb. Italian sausage (bulk)
2 cloves minced garlic
4 cups sliced zucchini or summer squash
1/2 cup fresh bread crumbs
1/2 cup grated Pecirino Romano Cheese
fresh flat leaf parsley
salt & pepper to taste
1/2 tsp dried oregano
2 beaten eggs.
Cook sausage and garlic till meat is lightly browned; drain off excess fat. Cook squash slightly in small amount of water; drain.
Stir squash and next 6 ingredients into meat; fold in eggs. Greased baking dish. Bake 325 for 25 to 30 min.
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