Zucchini Sausage Bake

Oh, weird. Yet another recipe from my favorite, healthy cookbook featuring zucchini. Huh.

This dish was absolutely PHENOMENAL. It doesn’t seem like much, but when all the flavors come together — HOLY WOW. I used Sicilian chicken sausage from Trader Joe’s, but you can use any kind you want! Also, having a mandolin on hand for slicing zucchini discs is a game changer. My sister bought me this one for Christmas and I love it.

Zucchini Sausage Bake by Anna Vocino

Serves 4



2 TBSP avocado oil

1 small onion, chopped

1 red bell pepper, chopped

1/2 pound cremini or button mushrooms, chopped

1 pound of your fave sausage (with casing removed)

1 TBSP red wine vinegar

1/3 cup almond flour

1/4 cup Boursin cheese

3-4 zucchinis, sliced into discs

Butter or PAM for greasing baking dish

Salt and pepper

2 cups grated Colby Jack or cheddar cheese


Preheat oven to 350º

In a large pan, heat oil on medium high heat. Cook onions and peppers 3-4 min until soft. Add mushrooms and sauté for an additional 5-6 min until soft. Move onions, peppers, and mushrooms to the outer perimeter of the pan. Add sausage and break it into small bits as it browns. Drain any excess grease after browning sausage.

Sprinkle in red wine vinegar, stir. Sprinkle in almond four, stir in evenly. Remove the mixture form heat and add Boursin cheese, folding into mixture until fully mixed and melted. Set aside to prep zucchini (if you haven’t already).

Spray a 9x12 baking dish with PAM or butter, then lay out one layer of zucchini in a scalloped pattern, edge over edge in rows. Season with salt and pepper, then spread 1/3 of the sausage mixture on top, followed by 1/3 of the grated cheese. Repeat this process two more times until all ingredients are used up.

Cover with foil and bake in the oven for 30min. Remove foil and bake another 15 min until cheese is golden and bubbly.