Thursday, January 9, 2014

Zucchini Egg Bake with Italian Sausage


3 tbs butter
1 shallot, chopped finely
5 small zucchini, grated (or 2-3 large)
1/2 lb italian sausage link(s), cut into 1/2 inch chunks (or other meat)
3 eggs, beaten
1/3 cup parmigiano-reggiano cheese, grated (optional)
salt & pepper to taste

*This is a spin off of a Mark Sisson recipe that you can add leftovers to. Last night I made this dish and added 4 small purple potatoes we had left over.

Set oven to 350 degrees.
Melt butter in sauté pan. Then add shallots and zucchini and sauté for about 7min or until zucchini is tender. Once zucchini is tender, put it in a colander and gently drain off the extra liquid. Add the italian sausage to the sauté pan (by themselves or with other leftovers) and sauté until slightly browned on all sides. Mix the zucchini and italian sausage together in a large pie dish or an 8x8 pan. Season with salt and pepper or other seasonings. Add beaten eggs and mix well. Smooth the top and add the grated cheese. Cook uncovered in the oven for about 35 min or until slightly browned around edges and cheese is crispy.

Great for dinner or breakfast!