Sausage Salsa Spaghetti
|Olive oil||2 Tablespoon|
|Sweet white onion||3 Large|
|Garlic||4 Clove (20 gm), pressed|
|Parsley||3 Bunch (300 gm), stems removed, chopped|
|Sliced zucchini||14 , unpeeled|
|Canned green chile salsa||21 Ounce (3 Cans Of 7 Ounces Each)|
|Italian sausage||3 Pound, casings removed (Hot Or Medium)|
|Garlic salt||To Taste|
|Mozzarella cheese||2 1⁄2 Pound, shredded|
|Canned pitted olive||7 Ounce, halved (1 Can Of 7 Ounce)|
|Canned button mushrooms||8 Ounce, drained (1 Can Of 8 Ounce)|
Cover the bottom of an electric skillet with 1/8 to 1/4 inch olive oil.
Cut the onions into thin slices and separate into rings.
Saute the onion rings in the hot oil for 2 minutes.
Add the garlic, parsley, zucchini and salsa.
Stir gently and bring to a simmer.
Simmer for 8 minutes or until zucchini is tender.
Brown the sausage in a separate skillet; drain.
Boil the spaghetti in salted water for 8 minutes.
Rinse with cool water; drain.
Oil 6 (8x10 x 2 inch) baking pans with olive oil.
Cover bottom of pans with a 3/4 inch layer of spaghetti; sprinkle with garlic salt.
Layer the sausage, zucchini mixture and mozzarella cheese evenly over the spaghetti.
Garnish with the olives and button mushrooms.
Bake at 350 degrees for 30 minutes.