I am always looking for a new easy dinner recipe. I came up with this recipe based on what I had in my freezer and refrigerator. In my refrigerator I had Italian sausage and cottage cheese. From the freezer I grabbed shredded zucchini from last summer’s garden. I thought the shredded zucchini would be a sneaky way to incorporate a vegetable into this meal! Note, that I used golden zucchini thus the yellow in the picture!
Italian Sausage Zucchini Bake Recipe
1/2 Pound Italian Sausage
1 Cup Shredded Zucchini
1 Onion, diced
1 Can Diced Tomatoes (14.5 oz.)
1/2 Cup Cottage Cheese
3/4 Cup Milk
1 Teaspoon Italian Seasoning
1/2 Pound Pasta
1 Cup Mozzarella Cheese
Heat oven to 375 degrees. In a skillet cook Italian sausage. While the sausage is cooking, cook pasta according to package directions. When the sausage is no longer pink, remove from skillet with a slotted spoon. Add diced onions to the skillet and cook for about 5 minutes. Add shredded zucchini to the skillet and cook for 2-3 minutes. Once the onions and zucchini are tender add sausage back into the skillet. Add milk, drained tomatoes and Italian seasoning. Heat until boiling.
Spray a 13×9 pan with cooking spray. Add drained pasta to the baking pan. Mix in cottage cheese. Pour sausage zucchini mix into the baking pan and mix with the pasta. Sprinkle mozzarella cheese over top of the pasta mix. Bake for 15-20 minutes.
- Cook sausage ahead of time to make this a truly easy work night meal.
- Try using different vegetables.
- You can make this ahead of time. Just put everything together and place in the refrigerator. When baking from cold, add a few minutes of baking time.