Zucchini Bake with Sausage , Ricotta, and Swiss

Ingredients

• 3 medium zucchini, sliced with mandolin
• 1 pound of Ground Hot Italian Sausage, browned
• 4-6 slices of Swiss cheese
• 15 ounces ricotta cheese
• 1/2 cup grated Romano cheese
• 1/4 red onion, minced
• 2 egg whites
• 1 can 28 Oz of San Marzano tomato purée, your brand
• 2 tablespoons of tomato paste
• 2 garlic cloves, minced
• 1/4 cup minced fresh Italian flat-leaf parsley
• 2 teaspoons sugar
• 2 tablespoons fresh chopped basil
• 2 teaspoons fresh oregano
• Splash of red wine
• Salt, to taste
• 1/4 teaspoon pepper
• cooking spray

Directions for Zucchini Bake

Simple sauce

Turn stove to a medium temperature setting. In a sauce pan add tomato purée, paste, minced garlic, basil, oregano,splash of wine, sugar, salt and pepper. Simmer only 15-20 minutes. Stir occasionally. Reduce heat if needed. Once sauces has simmered 15-20 minutes turn burner to off setting. Reserve for later.

Pre heat oven to 375 degrees

Place ricotta cheese in a medium-sized bowl, add egg whites, flat leaf parsley, salt, and some pepper, Incorporate all ingredients together. Set aside at this time.

Spray baking dish with cooking spray. Add a very small amount of sauce to bottom. Divide your zucchini in to 3 equal piles, (for the 3 layers). Add one layer of zucchini, a layer of Italian sausage, and 1/2 of ricotta mixture. Sprinkle 1/3 of Romano over ricotta, add a layer of sauce. Repeat next layer. once bother layers are complete, add last part of zucchini to top. Add a decent layer of sauce. Sprinkle the rest of Romano cheese on top of sauce. Place Swiss cheese slices on top.

Bake at 375 for 30 to 45 minutes uncovered. Let rest 10 minutes after removing from oven before serving. Garnish with basil, parsley, or fresh oregano if desired.