This is a delicious, Italian style casserole that makes an easy, flavorful week night dish or make it on the weekend and have it later in the week. It reheats well. I’ve based this recipe on one that Mom Kelly, PK’s mama, came up with one day. I’ve swapped the jack cheese out for mozzarella cheese and added bell pepper into the mix. This is a half recipe, but can be doubled easily to serve up to 10 people. You can swap the sausage for ground beef or ground turkey or even diced chicken.

Sausage Zucchini Bake

3 cups Zucchini, sliced 1/4 inch (about 3 medium-sized)
1/2 lb Pork Sausage
1 cup Mozzarella Cheese, shredded
1/4 cup Parmesan Reggiano Cheese, grated
1 clove minced Garlic
1/4 cup chopped Sweet Peppers
1/2 teaspoon Italian Seasoning
2 cups Pasta Sauce

Wash and slice zucchini into 1/4-inch pieces. Place in pan with enough water to cover. Add chopped garlic and salt. Cook until tender but do not overcook. When done, drain in colander and gently mash to remove as much water as possible. Meanwhile, in a frying pan brown sausage, drain well.

Mix zucchini, sausage and shredded mozarella cheese together, reserving some of the cheese. Put into ovenproof dish leaving room for the juices. Top with spaghetti sauce and remaining mozzarella cheese. Sprinkle Parmesan over top. Bake uncovered at 375 degrees for 25 to 40 minutes or until well browned on top.

Makes 4 to 6 servings

Nutrition Info per serving (4 servings):
Calories: 396 Fat: 31.6 g Net Carbs: 8.3 g Protein: 22.9 g

OK for all phases of Atkins & likely for South Beach also. I don’t have a SB food list for phase 1.

Original post on 1/3/2014