Zucchini and sausage go together like soup and sandwich.

I found out my cholesterol is too high and the plan is to try to bring it down through diet and exercise over the next six months to stave off having to use medication. So I am trying really hard to eat more vegetables, and make them taste fabulous!

This casserole is baked and served over noodles. It’s lower in fat but not flavor and it was delicious and satisfying – and low in the bad fats. Give it a try.

I bet the whole family will love this one.

Here’s How to Do it:

Preheat the oven to 350° –

Rub 3 Tablespoons of olive oil on the bottom of a large casserole dish.

Slice the zucchini and mushrooms ^[1] into thick slices.

Place the zucchini slices in a single layer on the bottom.

Top with the mushrooms and

sprinkle with the remaining olive oil.

Add the sausage and top with the sauce.

Cover the whole thing with the cheese and bake, uncovered, for 30 to 40 minutes. I put the casserole dish on a baking sheet to keep it from bubbling over in the oven.

The cheese should be bubbly and slightly browned.

While it’s cooking, make the pasta. Serve the casserole over hot pasta. A small salad and garlic bread are the perfect addition to make the meal. And enjoy.

© Copyright 2022 The Lazy Gastronome

Print ^[2]

Easy Zucchini and Sausage Casserole

Super easy casserole that is full of flavor. A dish your family will love.

Course: dinner, lunch, Main Course, main dish

Cuisine: American, low fat, summer

Keyword: breakfast sausage, casserole, chicken sausage, summer squash, tomato sauce, zucchini

Servings: 4 servings

Author: HelenFern

Ingredients

• 1-1/2 to 2 medium zucchini, sliced about 1/2 inch thick
• 4-5 large crimini mushrooms, cut into thick slices
• 1/4 cup olive oil
• 6 chicken sausage links, sliced thick (I used one with garlic and red peppers in it)
• 3/4 cup jarred or homemade spaghetti sauce
• 1/4 cup fresh grated parmesan
• 1/4 cup grated mozzerella
• 6 cups cooked fettucini noodles

Instructions

1. Preheat the oven to 350° - 

2. Rub 3 Tablespoons of olive oil on the bottom of a large casserole dish.

3. Place the zucchini slices in a single layer on the bottom.

4. Top with the mushrooms and sprinkle with the remaining olive oil.

5. Add the sausage and top with the sauce.

6. Cover the whole thing with the cheese and bake, uncovered, for 30 to 40 minutes.

7. The cheese should be bubbly and slightly browned.

8. While it's cooking, make the pasta. Serve the casserole over hot pasta. A small salad and garlic bread are the perfect addition to make the meal. And enjoy. 

Recipe Notes

© Copyright 2022 The Lazy Gastronome

I love cooking in enameled cast iron casserole dishes. It cooks evenly and holds in the heat. If you don’t have one, I recommend you get one. You will love it!!

Here are some things that are perfect to use for this recipe!

Disclosure: The items below are affiliate links through Amazon.com. If you purchase any of these products through the links, I receive a small commission at no cost to you. Thanks for your support!

My husband and I love pizza, but they way we like it is very different.

He loves lots of cheese and meat and a few veggies – I like it with lots of veggies and a little cheese.  He calls mine yuppie pizza (a term from the 80s).

Here is an easy way for everyone to make their own, their own way – and it starts with pita bread.

What you need:

• 1 pita bread for each pizza
• Toppings of choice – I used:      
  • Fresh mozzarella
  • Fresh grated parmesan
  • Canned artichoke hearts
  •  Fresh tomatoes
  •  Cooked spinach
• Olive oil

How to Do it:

Brush the pita bread with olive oil and place on a pizza stone or pan.  Lightly toast in a 400 degree oven (on both sides).

Remove from the oven and brush top with more olive oil.  Place spinach on the top,

Then add the other ingredients

Followed by the cheese.

Bake in the oven (again at 400 degrees) until the cheese is melted and bubbly and the whole thing is heated through.

Remove from heat and serve hot!

Makes one serving

© Copyright 2017 The Lazy Gastronome

Ahi tuna is one of my favorites – hot, cold, as poke.  Here is a great way to use it as a main dish salad.  I took it for lunch at my desk and totally enjoyed it!

What you need:

• 2  5-oz Ahi Steaks
• 3 cups torn romaine leaves
• 1 cup small arugula leaves
• 4 chopped green onions, whites and green

Dressing –

by adding a small amount of dressing to low or non fat plain Greek yogurt, you lower the fat and calories by more than half and still have a delicious flavor!

• ¼ cup low fat, plain Greek yogurt
• 1 Tablespoon ranch dressing
• Fresh ground pepper

How to Do it:

Cook the ahi in a grill pan or on the grill on high heat, searing both sides.  As soon as it begins to brown with those caramelized bits on the surface, remove it from the heat.  Remember to watch it – you don’t want to over cook it.  It’s that rare, pink meat thathas so much amazing flavor!

Allow to cool and cut into thin slices.

In a small bowl, whisk the yogurt and dressing together.  Add some fresh ground pepper and mix well.  Toss with the vegetables.

Place salad in bowls and top with equal amounts of the ahi.

Makes four delicious servings!

Try this recipe too!
Grilled Hazelnut Encrusted Ahi Tuna ^[9]

© Copyright 2017 The Lazy Gastronome

Asparagus….

Our market had asparagus the other day – and love those beautiful, green spears.  There are so many things you can do – Soup, sauce, stir fry – or just beautifully roasted.

It’s pretty simple to do.

You need the asparagus, olive oil and a lemon – that’s it!

Clean the spears by gently washing and cutting the woody bottom stems off.

Lay in a single layer on a baking sheet and sprinkle some olive oil and garlic salt over the spear.

Bake at 300 degrees for about 10 minutes – check them frequently.  You want them warm but with just a little crunch left!

Remove from the oven and squeeze some lemon juice over the top.  Garnish with lemon slices and serve hot!

Too hot for the oven?  You can place the cookie sheet on the grill too!

So simple and so delicious!  Try these asparagus recipes too!

I love ice cream, but being on weight watchers I select very carefully.  I love the new trend with no churn ice creams and with blueberries ripe and ready, I thought I’d try a little lighter version.

What you need:

• 1 ½ cups fresh blueberries
• ¼ cup water
• 2 Tablespoons sugar
• 4 sprigs of thyme (I used lemon thyme)
• 1/8  teaspoon lemon zest
• ½ teaspoon fresh lemon juice
• ½ cup sweetened condensed milk – fat free
• 1 teaspoon vanilla extract
• 1 8-oz tub of light, non-fat whipped topping (from the freezer case)

How to Do it:

In a sauce pan, bring the berries, water, sugar, lemon zest and lemon juice to a boil.  Smash the berries a little and simmer for about 5 minutes.

Add the basil and simmer another 5-6 minutes.  Remove the thyme leaves and let cool.

In a blender, blend the berries, vanilla and condensed milk together until well mixed.

Place the whipped topping in a large glass dish and gently stir in the berry mix, blending well.

You’ll see some of my berries didn’t get totally blended in, but that’s ok.  Cover and freeze until well set – 6-8 hours.

Scoop out some of the berry deliciousness and serve!

Makes about 9 ½ cup servings

Nutrition Facts

• Calories 115
• Total Fat 3.3 g
  • Saturated Fat 2.8 g
• Total Carbohydrate  19.8 g
  • Dietary Fiber  0.7 g
  • Sugars  18.8 g
• Protein   1.9 g

weight watchers points – 6

Next I’m going to try for less sugar too!

We were Featured!

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© Copyright 2017 The Lazy Gastronome