These Zucchini Sausage Squares from The Old Farmer’s Almanac Everyday Cookbook use simple, fresh ingredients to create a comforting, filling, and savory dish that can feed a crowd!
One of my favorite traditions is waking up with the family and sipping coffee with some sort of brunch feast spread out on the table. This dish is a real crowd-pleaser for the holidays or any time.
Plus, since it’s actually surprisingly healthy you can have lost of room left over to eat all those baked goods (pumpkin cranberry bread, anyone?) that have been popping out of your oven.
Grated zucchini: one down, one to go.
All of the ingredients to be mixed together
Zucchini sausage square!
A brunch dish pretty enough for Grandma and hearty enough for Uncle Joe
Zucchini Sausage Squares
Print or save recipe for your Recipe Box here.
2 large zucchini
1 ½ cups (12 ounces) ground pork sausage
¾ cup finely chopped onion
4 large eggs
½ cup grated parmesan cheese
½ cup bread crumbs
1 teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon salt
⅛ teaspoon pepper
2 cloves garlic, minced
1 cup shredded sharp cheddar cheese
Preheat the oven to 325oF. Grease an 11x7-inch baking dish. Wash and trim the zucchini (do not peel). Grate them and set aside. Sauté the sausage and onion in a skillet until the sausage is completely cooked. Drain off the fat and set the mixture aside. In a large mixing bowl, beat the eggs until frothy, then add the parmesan cheese, bread crumbs, basil, oregano, salt, pepper, garlic, sausage mixture and shredded zucchini. Spread the ingredients evenly in the baking dish. Bake for 25 minutes. Remove from the oven, sprinkle cheddar cheese on top, and continue baking for 15 minutes. Cool slightly and cut into 1 ½ -inch squares.
Makes 35 squares.