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Author Notes: Many years ago my Dad owned a produce market in the Bronx in NYC. We as kids never knew what it was to eat a canned vegetable. When Dad retired and we moved to New Jersey "THE GARDEN STATE" he decided to grow his own garden, and Zucchini was always a part of the Summer Crop. This Recipe was created by my Mom who passed away 2 years ago. She used to make it regularly during the summer months when Zucchini was plentiful. It is very flavorful and easy to make, can be served for a summer luncheon with a salad or as side dish with dinner. It can also be frozen for future use. —Jillie
- 3 Small Zucchini diced, save one half of one zucchini to slice in circles for the top of the pie
- 1 small onion diced
- 2 cloves of garlic, minced
- 4 Fresh Basil leaves, chopped
- 1/4 cup Grated Locatelli Cheese
- 1/2 pound Shredded Mozzarella
- 1 pound Italian Sweet Sausage removed from the casing
- 1 pound Ricotta Cheese
- 1 Large Egg
- 1 teaspoon Fresh Black Pepper
- 1 teaspoon Salt
- 2 tablespoons Olive Oil
- Brown sausage, remove from pan and toss with flour
- Dice up 2 1/2 zucchinis, onion and garlic and brown in pan
- Mix ricotta, basil, pepper, egg and locatelli cheese in a separate bowl.
- In a 9 inch square glass pan layer ground sausage, and zucchini mixture
- Top with ricotta mixture smoothing over top of entire pan
- Top with round slices of zucchini
- Bake in 350 degree oven for 25 minutes
- Take out of the oven and top with shredded mozzarella broil until cheese melts and turns golden brown about 1 to 2 minutes
- Let cool for about 10 minutes before cutting.
- Serve with a Side Salad and Enjoy!
- This recipe was entered in the contest for Your Best Summer Squash Recipe
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