Zucchini Sausage Squares
|Zucchini||1 Pound (2 Large Piece)|
|Bulk pork/Turkey sausage||2 Ounce|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Ritz crackers||18 , crushed|
|Dried basil||1 Teaspoon, crumbled|
|Dried oregano||1⁄2 Teaspoon, crumbled|
|Black pepper||1⁄8 Teaspoon|
|Garlic||1 Clove (5 gm), finely minced|
|Shredded sharp cheddar cheese||4 Ounce (Regular Or Low-Fat, 1 Cup)|
Preheat the oven to 325°F.
Wash the zucchini, trim off the stems, and shred the zucchini; set it aside.
Saute the sausage and onion in a medium skillet, stirring to break up the sausage, until all pink is gone; drain off all fat.
Whisk the eggs in a large mixing bowl until frothy.
Stir in the Parmesan cheese, cracker crumbs, basil, oregano, pepper, garlic, sausage mixture, and zucchini.
Spoon the mixture into a greased 7 x 11-inch shallow glass baking dish, spreading the top smooth.
Bake for 25 minutes.
Sprinkle the top with cheddar cheese and bake 15 minutes longer.
Remove the dish from the oven, cool slightly, and cut into 1 1/2 inch squares.
The squares may be covered and refrigerated overnight, or frozen.
Defrost them at room temperature.
Reheat the thawed squares on a baking sheet at 350 F for 10 minutes, or until heated through.