Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
What makes this a garden casserole? The 5 cups of sliced zucchini plus fresh mushrooms and onions.
Servings and Ingredients
|1 lbs. Italian sausage|
|¼ c. Hy-Vee all-purpose flour, divided|
|3 tbsp. Hy-Vee butter|
|½ c. onion, chopped|
|2 clove(s) garlic, minced|
|5 c. zucchini, sliced|
|1 ½ c. fresh mushrooms, thinly sliced|
|2 c. Hy-Vee 2% cottage cheese|
|¼ c. Hy-Vee finely shredded Parmesan cheese|
|2 Hy-Vee large eggs|
|1 c. Hy-Vee finely shredded mild cheddar cheese|
Things To Grab
- 9x13-inch baking dish
- Hy-Vee nonstick cooking spray
- Large skillet
- Medium bowl
In large skillet, brown sausage and drain. Toss with 1 tablespoon flour and scatter in prepared baking dish.
Return skillet to medium heat and melt butter. Sauté onion and garlic until almost tender. Add zucchini and mushrooms; sauté 2 to 3 additional minutes. Remove from heat, toss with remaining flour. Spoon half over meat.
In medium bowl, whisk together cottage cheese, Parmesan cheese and eggs. Pour over zucchini layer. Top with remaining zucchini mixture.
Bake uncovered for 30 to 35 minutes. Top with cheddar cheese and bake 5 minutes longer.
Amounts Per Serving
- Total Fat: 16g
- Cholesterol: 75mg
- Sodium: 460mg
- Total Carbohydrates: 9g
- Protein: 15g
Hy-Vee finely shredded mild cheddar cheese package