Layered Sausage-Zucchini Bake
Ingredients
- 1 lb mild ground Italian sausage
- 1 Tbsp olive oil
- 1 (28-oz) can whole tomatoes, undrained and chopped
- 2 cloves garlic, minced
- 1 lb zucchini
- 1½ cups whole-milk ricotta cheese
- 1 large egg, lightly beaten
- ½ tsp salt
- ½ tsp pepper
- 1 (8-oz) pkg shredded whole-milk mozzarella cheese
- 2 cups baby arugula
- 1 Tbsp olive oil vinaigrette
Instructions
- Cook sausage in a skillet over medium heat 5 minutes or until browned and crumbly. Remove from skillet, and set aside.
- Preheat oven to 400°F. Wipe skillet clean. Heat oil over medium-high heat. Add tomatoes and garlic; bring to a boil. Reduce heat to medium, and cook 10 minutes. Add sausage to sauce, and set aside.
- Meanwhile, cut zucchini lengthwise into ¼-inch-thick slices. Combine ricotta, egg, salt, and pepper in a small bowl.
- Spoon about one-third of tomato sauce into a 13- x 9-inch baking dish.
- Top with half of zucchini slices, half of ricotta mixture, one-third of tomato sauce, and 1 cup mozzarella. Repeat layers.
- Bake 30 minutes or until browned and bubbly. Toss arugula with vinaigrette, and top just before serving.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
482
|
482
|
| Fat (g) | 33 | 33 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 32 | 32 |
| Carb (g) | 8 | 8 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 989 | 989 |
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