+++++++++++++++++++++++++++++++++++
‘
About the Recipe: Preparing this plant-based Italian hot sausage dish is a great way to use those extra zucchini veggies, which appear in the summer months. Use a vegetable peeler or mandolin to quickly slice the zucchini into uniform thin strips. You can prepare the filling ahead of time and then simply layer the zucchini, “sausage” filling, and sauce. Sprinkle with cheeses that bubble and melt in the oven.
Spoon 1/2 cup tomato sauce over the bottom of overproof 8-inch square baking dish. Layer zucchini strips over the sauce; sprinkle with 1 cup “sausage” filling; dot and lightly spread with 2 Tablespoons of tomato sauce.
Repeat layering zucchini twice, using zucchini strips, “sausage” filling, and tomato sauce. Spreading the top layer with 1/2 cup tomato sauce.
Sprinkle 2/3 cup shredded mozzarella and 2 Tablespoons grated Parmesan cheese over the entire top.
Bake in preheated 425-degree F oven for 20 minutes or until hot and cheese melts. Remove from oven; cool about 10 to 15 minutes for easier serving.
Cut into 9 squares with a knife or scissors, making sure to cut through the zucchini slices. Garnish the plate with a fresh basil sprig. Use a large spoon for serving to capture the juicy, Italian strata squares.
Serves: 4
pdf for Copy of Recipe – Italian Layered Zucchini Noodle Casserole
+++++++++++++++++++++++++++++++++++
