Zucchini Sausage Squares Recipe

Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 423
  • Fat:
  • 32 g
  • Saturated Fat:
  • 15 g
  • Cholesterol:
  • 128 mg
  • Sodium:
  • 770 mg
  • Carbohydrate:
  • 17 g
  • Fiber:
  • 1 g
  • Protein:
  • 16 g


Sausage-Stuffed Acorn Squash

Acorn squash gets a sweet-and-savory treatment when stuffed with sausage, onion, spinach and cranberries to make... View this recipe »



Zucchini Sausage Squares

Casserole Cookbook
Try a FREE ISSUE of Taste of Home!

This dish is a great way to use up end-of-season squash, even when everyone says they can't possibly look at another zucchini. It's simple yet tasty.—Fran Sawlaw, Paris, Illinois

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 20 min. Bake: 20 min.

Ingredients:

  • 5 small zucchini, cut into 1/4-inch slice (about 4 cups)
  • 1 large onion, chopped
  • 1/2 cup butter
  • 1 pound bulk Italian sausage, cooked and drained
  • 2 teaspoons minced fresh parsley
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 2 eggs
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 tablespoons prepared mustard

Directions:

In a large skillet, saute the zucchini and onion in butter. Stir in the sausage, parsley and seasonings. In a large bowl, combine the eggs, cheese and sausage mixture.
    Unroll crescent roll dough and place in a greased 13-in. x 9-in. baking dish. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Brush with mustard. Spoon sausage mixture over crust. Bake, uncovered, at 375° for 18-20 minutes or until crust is golden brown. Yield: 6-8 servings.


Post a Comment

Taste of Home - Try it Risk Free
Simple & Delicious - Free Issue Offer
Free issue offer

FREE Light Dessert Newsletter

Get deceptively delicious light dessert recipes emailed to you weekly.