Italian Sausage Ricotta Casserole

Hubby and I have been losing weight on a new diet. No, check that, let's call it a new life-style choice. I have just GOT to lose weight! So, together we decided to cut down on, or completely cut out, the "bad" carbo's. You know potatoes, white rice, gravy, refined sugar, etc. One thing I know, my husband is a fantastic cook! And an absolute genius at creating healthy meals. If we ever decided to open a restaurant, it would blow people away. And he's all self taught too.

Anyway ...

Below is another new scrumptious, healthy, easy recipe that he came up with tonight and he calls it:

Italian Sausage Ricotta Casserole

Ingredients:

(5) zucchini, sliced thin
(1) lg onion, chopped
(1/4) cup canola or olive oil
(1) garlic clove minced
Salt and pepper to taste

(1) pound sweet Italian sausage (not links)

(1) 14 oz. can Del Monte diced garlic basil tomatoes, drained

(3) cups ricotta cheese
(3) eggs, beaten
(1/2) cup grated Parmesan
(1) tablespoon parsley flakes

Optional: canned or fresh mushrooms

Directions:

Sauté onions, zucchini and garlic in the oil until tender.

Separately cook Italian sausage until done and drain.

Add cooked sausage, diced tomatoes, salt & pepper to the sautéed zucchini and onions. Continue simmering until all the liquid cooks off.

In a mixing bowl, blend remaining ingredients until creamy.

Place zucchini and sausage mixture in a large baking dish. Pour ricotta mixture on top.

Bake at 350 degrees for 30-35 minutes until ricotta is firm.

Remove from oven and let set for about 20 minutes before serving.

Makes about 8 servings.

Italian Sausage Ricotta Casserole
Sorry about the lousy picture. We dug into it before I could capture how good it looked before chowing down.