I had an idea for a zucchini parmigiana, and made it a meal by adding vegan sausage. The meal takes a bit of work, but is well worth it! And a perfect use for all the budding zukes loitering in your garden 😉 Use the smaller, less seedy ones for best taste!
Zucchini & Sausage Parmigiana
- 1½ pounds zucchini
- 1 package Tofurky Italian sausages
- 24-ounce jar pasta sauce
- 2 slices whole wheat bread, toasted and crumbed
- 1½ cups mozzarella cheese
- ½ cup Parmesan cheese
- 1 handful basil leaves, torn
Lightly oil a 9×13″ glass baking dish, preheat oven to 375°.
Heat a grill pan over medium-high. Slice zucchini and sausage into coins. Working in two batches, grill zucchini for 3 minutes, flip over and grill for another 3 minutes, remove and transfer to a bowl. Add sausage to grill, cook for a minute or two on each side.
Spread 1/3 of pasta sauce on bottom of pan, sprinkle bread crumbs over. Layer half the zucchini and sausage on top, then spread 1/3 more of the pasta sauce on top. Sprinkle on half of the mozzarella and Parmesan cheese.
Spread the remaining zucchini and sausage, remaining pasta sauce and remaining cheese on top.
Bake uncovered for 30 minutes. Let rest for 5 minutes before cutting and serving.
Serves 6 to 8.