- 4
- 15 mins
- 55 mins
Ingredients
- 1 lb sausage, casings removed
- 2/3 cup buttermilk ranch dressing
- 2 cups half and half
- 4 tablespoons flour
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon pepper
- dash of garlic powder
- 4 cups sliced zucchini
- 1/2 cup grated Parmesan cheese
Preparation
Step 1
Sliced fresh zucchini and crumbled sausage are combined and covered with a creamy ranch sauce, and baked up until hot and bubbly.
Sometimes, as a full time food blogger, cooking for my family is tricky. When I’m making my meal plan, I have to make sure I have enough new recipes to try. Sometimes they have to eat the same dish 5 times in a row, just so I can get it right. And sometimes, I skip over recipes or ideas that sound good, simply because they might be too simple to blog about. Or worse yet – not pretty food.
that I put together last year!) But please add this one to the list. I don’t think you’ll regret it.
We ate this as a main dish. At first, I was afraid that it wouldn’t be filling enough, but it was perfect. But I also think it would make a great side dish in smaller quantities. But either way, I’m guessing you’ll go back for seconds!
Sliced fresh zucchini and crumbled sausage are combined and covered with a creamy ranch sauce, and baked up until hot and bubbly.
Preheat oven to 350°F.
Meanwhile, in a saucepan, combine the half and half, ranch dressing, flour, basil, oregano, pepper and garlic powder. Cook over medium heat until warmed through and thickened.
Layer the zucchini in a 9x13-inch baking dish. Spread the cooked sausage over the top, then pour the sauce evenly over it all. Sprinkle on the grated parmesan.
I think you have made bakes look more drool worthy in my opinion, You are great photographer! I can not wait to make this Zucchinni bake!
Robyn Stone | Add a Pinch
Heather of Kitchen Concoctions
This is awesome! I have SO MUCH zucchini. I’m adding this to my list!
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