Zucchini & Squash Italian Casserole

This is what I call my "healthy lasagna" when I'm craving a rich, pasta dish! It's become a staple in our home and my husband surprisingly loves it! I shared this meal with you all on instagram and I got several requests for the recipe.

I hope you enjoy! Recipe below.

Low Carb Italian "Lasagna"

Ingredients:

2-3 zucchini

2-3 squash

1 - 24 oz. jar marinara sauce (I usually get Whole 30 approved! No added sugar and less salt)

1 tbp Italian seasoning

1 bag shredded mozzerella cheese

3 tbsp olive oil

Tools:

Tongs

10 x 8 casserole dish

Skillet

Sharp knife

Cutting board

Grill pan

Directions:

Preheat grill to 400 degrees. Preheat oven to 400 degrees.

Chop zucchini and squash into discs. Toss the discs in olive oil and italian seasoning.

Put zucchini and squash into the grill pan and place directly on the grill. Cook for 30 minutes at 400 degrees or until translucent.

While the zucchini and squash are grilling, begin cooking your italian sausage on the skillet. If they came in links, remove the meat from the casing before cooking. Cook until cooked thoroughly.

Chop the sausage to a fine dice.

Place cooked zucchini and squash into your casserole dish. Top with sausage, sauce, and cheese in that order.

Bake the casserole at 400 for 20 minutes or until the cheese is melted.

Enjoy!

Side note: the flavor of the vegetables from grilling them rather than cooking them on the skillet is much more enhanced. This will create the flavor for the dish.