The Easy Cheesy Squash Bake Up-Date

Everyone has been raving about the easy cheesy zucchini bake recipe on Pinterest lately. While I do think it is tasty and delicious I found myself wishing it was more of a one dish wonder so that I could serve it as an entrée.

My solution to this conundrum was to add a hearty amount of Italian chicken sausage to pump up the protein while not going overboard with fat. The experiment went so well that I might try it next time with pulled rotisserie chicken. Little B loved it and assured us all he was  eating a bowl of pizza and 703 Daddy was even willing to give it a second try so I will definitely be making this one again. The original recipe I used was from the blog Kalyn’s Kitchen and has been adapted by my family to fit  our specific tastes so here we go.

2-4 summer squash of any variety, zucchini, yellow squash, pan patty cut into slices.

1 C fresh basil, chopped

2 T green onions, chopped

½ tsp Italian seasoning

1 C shredded cheese, I used an Italian blend

½ C grated Parmesan

1 C chopped tomatoes

2 mild Italian chicken sausages

1 clove of garlic, chopped

1 C white wine

Take the sausage out of the casing and cook it in a pan with garlic, white wine and Italian seasoning until fully cooked. Add the squash, and tomatoes and continue to cook until everything looks like it is cooked through. Transfer to a baking dish and toss with the fresh basil, onions, parmesan and ½ the shredded cheese. Use the rest of the cheese to top the casserole and bake at 400 for 10-15 minutes