This takes a bit of prep time, but it’s an all-in-one dish that beats the socks off any casserole you’ve ever had. (And isn’t Mom and Dad’s new granite countertop beautiful?)
Adapted from one of the many delicious recipes at 101cookbooks.
There are a few components to this recipe–zucchini, sausage, potatoes, and herb oil. Since there’s a lot going on at once, I’ve separated everything into steps.
1 1/2 pounds zucchini, cut into even, thick slices (I use my mandoline slicer)
1/2 teaspoon sea salt
Toss and place in a colander to drain off excess water.
Make herb oil
1/4 cup fresh oregano
1/4 cup fresh Italian parsley
3+ garlic cloves, chopped
1/4 teaspoon sea salt
1/2 cup extra-virgin olive oil
Puree into a sauce (I use my immersion blender) and set aside.
Assemble remaining ingredients
1 pound Italian sausage, cooked until browned through
1/2 pound Yukon Gold potatoes, cut very thin with the mandoline
3/4 cup grated Parmesan cheese
1/4 cup melted butter
2 cups bread crumbs
Phew! Now we’re ready to cook. Preheat the oven to 400F and lightly oil a 9×9 pan.
Dump the zucchini, potatoes, and 2/3 of the herb oil into a big mixing bowl. Toss everything together until it’s well-coated. The potatoes tend to stick together, so separate them while you’re mixing.
Combine the melted butter and breadcrumbs and mix well. The breadcrumbs will also clump up, so break up big chunks with a fork. Add half of the breadcrumbs, the cheese, and the sausage to the big bowl and toss again.
Pour the whole shebang into the pan and sprinkle the remaining breadcrumbs evenly on top. Bake for 40-50 minutes–if the breadcrumbs get too brown, rake them gently with a fork. Drizzle the rest of the herb oil on top and serve.
Mmmmm…doesn’t that look delicious? And if you have leftovers, they crisp up perfectly in the toaster oven.