Zucchini & Sausage Casserole

This recipe is inspired by one that I found in The Primal Blueprint Cookbook by Mark Sisson.  I made a few changes to his recipe and renamed it.  He called it Zucchini Egg Bake.  I like my name better.

There is a ton of grated zucchini in this recipe, and it creates a wonderful, soft, comforting texture for this casserole.  It reminded me a little of stuffing.  Definitely a keeper.

Zucchini & Sausage Casserole

4 T butter
1/2 cup finely chopped onion
2 pounds zucchini, washed and trimmed
3/4 pound or so of ground pork sausage (Whole Foods has a good ground pork sausage, sold by the pound in the butcher's case).
3 eggs
1/3 cup grated Parmigiano-Reggiano cheese
salt and pepper for seasoning

Preheat oven to 350 degrees. 

Grate the zucchini.  I used the food processor shredder blade, and it worked just fine and made quick work of the 2 pounds of zucchini.

In a saute pan, melt the butter.  Add onion and zucchini.  Season with salt and pepper.  Saute on medium heat until zucchini is tender, 5-7 minutes.  Remove zucchini to a colander to allow any excess liquid to drain. 

Add sausage to saute pan and cook until almost done.  Combine the sausage and zucchini in a large mixing bowl.

In a separate bowl, beat 3 eggs with salt and pepper.  Add the beaten eggs to the zucchini and sausage mixture.  Mix well. 

Pour into an 8x8 glass baking dish.  Top with grated cheese.  Bake uncovered for 35-40 minutes.  Allow to cool for 15 minutes or so before serving.

Makes 4 servings.