Zucchini and Maple Sausage Pie
If you've ever had Spaghetti pie or Baked Spaghetti, this is very similar. It's actually just something I tried for the first time tonight and we absolutely LOVED the result.
I'm a huge fan of Zucchini and I mean HUGE, like I could eat it all day long and never get tired of it, it's one of those veggies that just make me drool.
I saw a couple of Zucchini Lasagna recipes floating around the web and knew I had to give it a try. Imagine if you will a Lasagna with NO noodles featuring Zucchini which actually kinda takes the place of the pasta in the dish. Yeah, I know, Yum right?
Well I took the recipe from Finding Joy in My Kitchen, which I love, tons of great recipes over there, but don't just take my word for it, go on over and take look......where was I? Oh, yeah, so I took the recipe and adapted changed it up a bit to suit our tastes, which meant actually cheating and throwing in spaghetti noodles because my kids absolutely love spaghetti. My idea was to turn it into a spaghetti pie kinda dish and boy was it good.
Anyway, here's the recipe, you gotta try it for yourself and let me know what you think, deal?
Adapted from: Finding Joy in My Kitchen
1 lb. maple sausage
1 can (8oz) tomato sauce
2 tsp. Italian Seasonings
1 tsp. salt
1/2 tsp. garlic powder
4 C zucchini, sliced to 1/4 inch thick (and roasted)
1 C small curd cottage cheese
2 cups cooked spaghetti noodles
Mozzarella Cheese slices
Provolone Cheese slices
The way I roast my zucchini is quite simple. I slice it up, place it on a cookie sheet that is lined with parchment paper. Then I drizzle on some olive oil, salt and pepper and garlic powder and pop it in a really hot oven, like 450 for a few minutes until it's nice and tender and brown on the bottom. You can toss it around after a few minutes, I don't, I just leave it.
Heat oven to 325. Coat an 8-inch baking pan with cooking spray. In a medium skillet, brown maple sausage; stir in tomato sauce, Italian seasoning, salt and garlic powder.
Arrange half of the roasted zucchini slices in the bottom of the dish. Layer half of the meat sauce, half of the cottage cheese, and top with some mozarella slices (I only used 3), layer on the spaghetti noodles (previously cooked). Repeat layers, ending with the provolone cheese (just use as many slices as you wish, again I only used 3 and cut them in half and just laid them on top).
Bake uncovered for 40 minutes.