ÃÛÌÒÁµÈË

Zucchini Sausage Squares

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 12 servings.
Category
Meat
Vegetables
Course
Appetizers
Breakfast & Brunches
Sources
Weekly Wisdom

Zucchini Sausage Squares combine simple, fresh, seasonal ingredients to create a comforting, filling, and savory dish that can feed a crowd! This is a delicious way to utilize the zukes from your bountiful summer harvest. We love these yummy treats for a quick breakfast as well as a unique appetizer for your summer dinner party.

Need more ideas for using zucchini? Check out this page for more delicious summer recipe ideas using seasonal fruits and vegetables.

Ingredients
12 ounces bulk pork sausage (chicken sausage also works well)
3/4 cup finely chopped onion
2 cloves garlic, minced
4 large eggs
2 large zucchinis, grated
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar cheese
Instructions
  1. Preheat oven to 375°F. Grease an 11x7-inch baking dish.
  2. In a pan over medium heat, cook sausage, onions, and garlic until the sausage is no longer pink. Drain fat. 
  3. In a separate bowl, beat eggs until frothy, then stir in zucchini, Parmesan, bread crumbs, seasonings, and sausage mixture. 
  4. Pour into the prepared baking dish, smooth the top, and bake for 25 minutes. 
  5. Sprinkle cheddar on top and bake for 15 minutes more.
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Comments

Janet Armstrong (not verified)

2 years 4 months ago

There ought to be a law (or at least a strong moral convention) that recipes would provide either a weight or cup measure for produce - because a "large" zucchini in rural Indiana is very different from what a city dweller may find. For a long time, I believed a rightful zucchini was about 6" in diameter and 2' long... so that wouldn't work in this recipe, right? But I'm educated now, and smaller zucchini are tender and delicious... and mostly seedless.
I have a recipe for Zucchini Pizza Casserole that is fabulous; it's in a 11x17 pan, calls for 4 cups shredded unpeeled zucchini. YOU PUT THE ZUCCHINI IN A COLANDER AND SPRINKLE IT WITH 1/2 TSP OF SALT AND LET IT STAND (THEY SAY FOR 10 MINUTES, BUT I DO IT FIRST WHILE I COOK THE MEAT SO IT SITS ABOUT HALF AN HOUR). This will bring a lot of the liquid out of the zucchini. I try to keep my salt down, so I rinse it and squeeze it out lightly. This keeps the casserole from being too wet. This is how I'm going to make this recipe, because it looks really yummy. How can you go wrong with zucchini and sausage and cheese????

OMG! I have the same recipe for Zucchini pizza casserole and I just made it yesterday for dinner! It was an awesome hit and none left over. I think you are right about doing the same for this recipe. I was wondering about the amount myself while searching through the comments hoping for an answer. I think I will sprinkle with salt, squeeze the moisture out and measure 4 cups.