Low FODMAP Cheesy Sausage Zucchini Casserole
Italian seasoned sausage is combined with zucchini, tomatoes, and gluten-free pasta and topped with cheese.
Servings 4 people
Ingredients
- 1 recipe Low-FODMAP Italian Seasoned Sausage
- 2 cups gluten-free brown rice rotini pasta
- 1 tablespoon olive oil
- 1 1/3 cups chopped zucchini (about 1 small, quartered lengthwise and thinly sliced)
- 1 ( 14.5 oz.) can chopped tomatoes
- 4 scallions, green parts only, thinly sliced
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 cup shredded mozzarella cheese
- fresh chopped parsley (optional)
Instructions
- Preheat oven to 350 degrees. Lightly coat a 13" x 9" baking pan with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package instructions. Drain.
- Follow the directions for making Italian Seasoned Sausage using your desired meat in a large skillet. Transfer sausage to a paper towel lined plate to drain and set aside.
- In the same skillet, heat the olive oil over medium heat. Add the zucchini and saute until zucchini is tender and lightly browned, about 8 to 10 minutes.
- Add the sausage, tomatoes, scallions, Italian herbs, salt and pepper to the zucchini in the skillet. Bring to a simmer and cook about 2 more minutes.
- Stir in cooked pasta and transfer mixture to prepared baking pan. Sprinkle evenly with cheese.
- Bake 10 to 15 minutes, or until casserole is bubbly and the cheese is melted. Sprinkle with parsley if desired and serve.