Tuesday, August 12, 2008

Chicken Sausage Bake

Looking through the local grocery store yesterday, trying to figure out what to have for dinner as my Fresh Direct order wouldn't be here until today, I was happy to find some nice chicken sausages with no added sugar. Usually I'm not too creative while actually in the grocery store, so it's amazing that we didn't have chinese food delivered.

1 package of sweet italian chicken sausages (Deitz and Watson - 4 links)
8 oz cup of ricotta cheese
2 large zucchini, cut in bite sized pieces
1/2 a can of Hunts no sugar added tomato sauce
1 egg
1T oregano
1t pizza seasoning
1/2t onion powder

Preheat the oven to 375.

Simmer the sausages in water for a half hour or so to cook through.

Steam the zucchini for 15 minutes or so.

Stir up the ricotta, egg and spices.

Drain the sausages and zucchini well.

Layer the zucchini, then sausages in a casserole (I used 2 1 quart dishes).

Pour the cold tomato sauce over.

Scoop the ricotta over the sauce, dotting around the dishes (this won't melt, but bake and puff with the egg).

Bake 20 minutes or so, and serve.

Next time I might stir in some Fibersure into the cheese since zucchini doesn't have too much. Or serve with spinach as a base instead of zucchini.