Zucchini & Summer Squash Parmesan w/ Chicken Sausage
- 1lb Al Fresco Garlic Chicken Sausage, sliced
- 2 Summer Squash
- 2 Zucchini
- 1 Large Onion
- 2 tomatoes, diced
- 2 tsp Italian Seasoning
- 1/2 tsp Salt
- 1 tsp Pepper
- 1/2-1 Cup Italian Style Breadcrumbs (make your own using Italian Seasoning if you'd like!)
- 1/2 Cup Parmesan Cheese
- 1 lb cooked pasta of your choice (we used penne)
- Pasta sauce of your choice
In a large skillet, cook sliced chicken sausage and onions until sausage is browned on both sides and onions have slightly caramelized. Set sausage/onion mixture aside in a bowl. In the same skillet, add summer squash and zucchini, cook until squash beigns to soften. Add diced tomatoes to the skillet. Once the vegetables have cooked through, put them in the bottom of a 9x11 casserole dish. Top the vegetable layer with the sausage and onions. Sprinkle with Italian seasoning, salt, and pepper. Sprinkle bread crumbs and parmesan evenly over the top. Bake at 350 degrees for 20-25 minutes. Serve over pasta with sauce.
**NOTE: An alternate way to doing this would be to dip the zucchini/summer squash in an egg mixture and then coat with breadcrumbs and line the bottom of the casserole dish - however I was out of eggs and this approach worked out good for me because the juice from the tomato helped the breadcrumbs stick to the veggies nicely.