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Italian Sausage and Zucchini Bake: italian sausage baked beside diagonal-cut zucchini and cherry tomatoes under garlic...

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Italian Sausage and Zucchini Bake

4 servings5 / 5

Italian sausage baked beside diagonal-cut zucchini and cherry tomatoes under garlic butter, mozzarella and parmesan, finished with fresh basil. One dish, 25 minutes in the oven.

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Time

Prep
15min
Cook
25min
Total
40min

Nutrition

per serving
Calories
562
Protein
27g
Carbs
10g
Fat
46g

One serving: 1 plate (~320g)

Instructions

Assemble

  1. Preheat the oven to 425°F (220°C).
  2. Cut the zucchini on a sharp diagonal into 1/3 inch coins and shingle them in one overlapping row along one side of an oval baking dish.
  3. Lay the sausage links along the opposite side with a little space between each.
  4. Halve the cherry tomatoes and pack them cut side up down the middle and between the sausages.
  5. Whisk the melted butter with the minced garlic, Italian seasoning and salt, and spoon it over everything.
  6. Scatter the mozzarella and parmesan over the whole dish.

Bake and serve

  1. Bake for 25 minutes, until the sausages reach 160°F and the cheese is melted and golden.
  2. Tear the basil over the top and spoon the tomato juices from the dish over each serving.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 3

Pat the zucchini dry with a paper towel before arranging to ensure they roast properly rather than steaming in excess liquid.

Tip 2 of 3

For extra depth, add a splash of balsamic vinegar to the garlic butter before drizzling; the acidity cuts through the richness of the sausage fat perfectly.

Tip 3 of 3

Leftovers can be stored in an airtight container for up to 3 days and are excellent served cold over a bed of arugula as a salad.

Source

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TAGS

DinnerItalianOne-PanLow-Carb

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