I'm on a zucchini roll here! Hope y'all don't mind. 😉 We seriously are overloaded with zucchini. I mean, no joke. We have so many. The boys picked, uh, 27 I think? Yeah, I just counted. 27 HUGE zucchini! I'm trying to not go crazy. My one brother looked at the pile of green bats, then at me and said, "That's a lot of zucchini bread." Me: *palm to face.*
I'm actually trying to not make a bunch of bread with them. I mean, I'm going to, we have so many, however I'm trying to branch out and make other things with them. Like this zucchini bake for example. Everyone loves it. Loves it. Score!
As you know by now, I'm always striving to make things easy and with as little steps as possible. This is pretty dang easy. Every time I make this I'm surprised at how many comments I get. Even my eight year old sister likes this! Now, if you have more fussy eaters, just cut the zucchini into cubes instead of slices. That works wonders!
Easy and delicious, what more could you ask for?
Zucchini Bake
2 medium zucchini, cubed or sliced and quartered
1 medium tomato
3 onion slices, chopped
1 lb ground pork sausage
2 recipes of cream of chicken
1 Tbsp. parsley
shredded cheese
Cook the ground pork sausage until cooked. While the meat is cooking, chop the zucchini, and tomato. Grease a 13x9 pan and line with the zucchini. Add the chopped tomato, onion, and cooked sausage. Pour the cream of chicken over and sprinkle with parsley and a thick layer of shredded cheese.
Bake at 375 for 30-40 minutes, until bubbly.