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Cheesy Zucchini Bake with Tomato Sauce

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 1 lb Italian pork sausage (loose)
  • 28 oz can whole San Marzano tomatoes
  • 2 tbsp chopped parsley
  • 1 tbsp chopped oregano
  • 1 tbsp chopped thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 pinch red pepper flakes
  • salt and black pepper
  • 1 1/2 cups whole milk ricotta cheese
  • 1 cup grated parmesan cheese
  • 1/2 cup store-bought basil pesto
  • 24-30 strips combination of zucchini and yellow squash about 4 total (2+2) squash, see note below
  • 4 oz fresh mozzarella torn into pieces

Instructions

  • Preheat your oven to 400 degrees F.
  • In a large skillet set over medium-high heat, brown the sausage. Once browned, about 4-5 minutes, add the tomatoes, parsley, oregano, thyme, garlic powder, onion powder, red pepper flakes, and salt and black pepper to taste. Stir to combine, bring to a high simmer, and then reduce the heat. Allow the sauce to simmer for 10-15 minutes, breaking down the tomatoes with each stir. Pour into an oven-safe baking dish (9x13in works perfectly for this). Set aside.
  • In a small bowl, combine the ricotta cheese, parmesan, and pesto. Set aside.
  • To prepare your zucchini and squash, cut the ends off. Taking a mandolin or vegetable peeler, cut strips lengthwise. Place the strips on a paper towel-lined baking sheet to get rid of any excess liquid.
  • Overlap two pieces of zucchini or squash lengthwise, add a tbsp to one end and then roll up. Place the bundles seam side down on top of the tomato sauce. Continue with remaining strips until you have none left.
  • Take any remaining ricotta mixture, if you have it, and dollop on top. Place the torn mozzarella on top as well. Bake the zucchini for 20-25 minutes or until bubbly and melty. Remove from oven and let stand for 5 minutes before serving. Enjoy!