Zucchini-Sausage Bake
![Zucchini Sausage Bake A (1 of 1)](https://i0.wp.com/pantrytotable.com/wp-content/uploads/2024/05/Zucchini-Sausage-Bake-A-1-of-1-1.jpg?resize=900%2C589&ssl=1)
My mother passed away about 7 years ago and I have tried to think of the (few) recipes that were frequent in our household. This Zucchini Sausage Bake recipe is a different rendition of her recipe. I made very few upgrades because I didn’t want to sway too far from the way she used to make it. Her recipe was quite simply cans of Del Monte Zucchini in Italian-Style Tomato Sauce, about a pound roll of breakfast sausage, and cheese for the top. That was it. Using fresh zucchini, I think, definitely gives a fresher taste than the canned, for sure!
Onions can be subbed for the leeks. See Notes on cleaning leeks.
![Zucchini Sausage Bake B (1 of 1)](https://i0.wp.com/pantrytotable.com/wp-content/uploads/2024/05/Zucchini-Sausage-Bake-B-1-of-1-1.jpg?resize=900%2C600&ssl=1)
There is a big difference in the flavors of traditional breakfast sausage and Italian sausage. I remember my mom used breakfast sausage for her dish, but since I wanted to put a little fancier spin here, I went with Italian. Here in this recipe, you could actually use either. I know the breakfast sausage would certainly taste like childhood memories, though.
This is a very simple dish, yet hearty. There are so many ways you could adapt this… make it spicy by adding crushed red pepper flakes when you add the dry herbs, or add a 14.5-ounce can of beef broth to turn into a soup for dinner. However you decide to dish it out…
Enjoy!
![Fresh zucchini and Italian sausage, topped with melted cheese.](https://i0.wp.com/pantrytotable.com/wp-content/uploads/2024/05/Zucchini-Sausage-Bake-A-1-of-1-1.jpg?resize=150%2C150&ssl=1)
Zucchini-Sausage Bake
Ingredients
- 1 pound Italian sausage links, mild or hot, see Notes
- 2 zucchini, chopped into 1/2" pieces
- 3 leeks, white and light green parts, sliced, see Notes on washing
- pinch kosher salt
- freshly-cracked black pepper, to taste
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon dried Mediterranean oregano
- 2 tablespoons tomato paste
- 1 15-ounce can tomato sauce
- 2 cups Mozzarella cheese, shredded
Instructions
- Preheat the oven to 350 degrees. Grease a medium baking dish and set aside.
- In a shallow skillet over medium-high heat, brown the sausage until no pink remains. Drain well in a colander and set aside.
- In the same skillet, add the zucchini, leeks, Italian seasoning, oregano, pinch of salt and pepper, to taste. Stir and cook until tender.
- Add the tomato paste and tomato sauce; stir to combine.
- Scrape the mixture into the greased baking dish. Top with the cheese.
- Bake in the oven for about 20 minutes or until the cheese is melted, the edges are bubbling, and the top has a few light brown areas.
- Serve very warm.
Notes
You can use ground Italian sausage instead of breaking up the links. Using ground will result in many small pieces of sausage throughout. Breaking up the links with your hands will give you bigger chunks of sausage, which I personally prefer. Your choice. Store leftovers well covered in the refrigerator for up to 4 days. How to clean leeks: Leeks are grown in sandy soil, so it is necessary to clean them well before use. You really don’t want a gritty texture to your dinner. Cut the green leaves from the top and cut the stringy roots off the bottom. Slice the leek in half longways. Place one half of a leek flat-side down on the cutting board. Cut into ½” long pieces. Repeat with the other half. Fill a medium bowl ¾ full of clean water. Place the leeks into the water and using your fingers, separate the layers of the leeks. Allow the leeks to sit undisturbed in the water so that the dirt and sand fall to the bottom of the bowl. The leeks are now ready to be removed with a slotted spoon, spider strainer, or gently with your hands.
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