Sausage Zucchini Gratin


Click to enlarge

Click to enlarge

I just started putting things into a greased dish when I came up with this Induction friendly recipe.  I got the idea from this dish on Linda Genaw’s recipe website: .   I found this quite tasty and found it tasted a lot like pizza, without a crust.  You could use a little more sausage and make this into quite a filling main dish.  But as I only had a tiny bit of sausage left in the sausage package, about 2-3 oz. is all that went into mine last night.


2 medium zucchini about 6″ long

3 plum tomatoes

3 oz. mozzarella cheese, grated

1 T. Parmesan cheese

Light sprinkle of onion powder (less than ¼ tsp. total)

3 oz. crumbled seasoned ground pork or pork sausage

Sprinkle oregano

Sprinkle salt and pepper


Preheat oven to 350º.   Grease quiche glass pan or glass pie plate with a dab of butter.  Slice zucchini into ¼” thick slices.  Boil in water 3-4 minutes (or longer if you really want to speed up the time this dish takes.  Place a single layer on the bottom of dish.  Slice the tomatoes into thin slices and place a layer atop the zucchini in the pan.  Sprinkle with half the Parmesan, half the mozzarella and a light sprinkle of oregano on this layer.  Repeat the layers until all veggies are used up, ending with a cheese layer.  Dot the top with bits of sausage meat.  Sprinkle with salt and pepper.  Bake at 350º for about 20-30 minutes, until juices that bleed out of veggies are evaporated (zucchini and tomato both give off a lot of water) and veggies are tender.

NUTRITIONAL INFO: Serves 4, each serving contains:

166 calories

10.9 g  fat

6.03 g  carbs

1.65 g  fiber

4.38 g  NET CARBS

11.7 g  protein

303 mg sodium


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