Thursday, August 18, 2011

Zucchini Maple Sausage Pie

One of the things I love about blogging is the creativity of all of you.  This recipe comes from a recipe I posted back in December of 2008… back what just a few kind souls were reading this little corner on the web. 

Who knew my friend Sandra, who has an awesome cooking blog, would take that recipe and put her own spin on it

Seeing this recipe a few months ago just made my day. When I saw that she added maple sausage and spaghetti noodles, I knew it would be even better than the original.  And, it was. 

Zucchini Maple Sausage Pie – Inspired by Sandra


  • 4 C sliced zucchini (sliced 1/4 inch thick)
  • 1 tsp. olive oil
  • sea salt, to taste
  • 1/2 lb. Italian turkey sausage*
  • 1/8 C maple syrup
  • 1 (8oz) can tomato sauce
  • 2 tsp. Italian seasoning
  • 1 medium garlic clove, minced
  • 2 C cottage cheese
  • 1 C cooked, whole wheat spaghetti or linguini noodles
  • 4 oz. Colby Jack Cheese, shredded


Begin by slicing the zucchini into rounds about 1/2 inch thick.  Place these slices in a large bowl and toss with olive oil.

Place the zucchini on a cookie sheet covered with parchment paper.  Sprinkle with sea salt and pepper. 

Roast in an oven heated to 450; roasting for 15ish minutes until softened and slightly browned on the bottom.

Meanwhile, brown the ground turkey sausage.  Add in the garlic and Italian seasoning while the turkey sausage browns. 

White the Italian sausage browns, being boiling a pot of water for your pasta. 

Back to the browning sausage now; add in the maple syrup and stir to mix well.  Continue heating the mixture until the maple syrup kind of begins to thicken around the sausage.  Then, add in the tomato sauce.  Simmer for about 5 minutes, or until zucchini and pasta are ready. 

Remove the zucchini from the oven and reduce the oven temperature to 325 degrees.

Lightly grease an 8x8 glass baking dish.  Arrange 1/3 of the sliced zucchini on the bottom of the pan. 

Spread 1/2 of the Italian sausage mixture over the top. 

Then, drop 1 C of cottage cheese over the top of the sauce. 

Place 1/2 of the prepared pasta over the cheese layer. 

Layer on the next 1/3 of the zucchini.

Top with the remaining sauce, and then the remaining cottage cheese.

Then, add those noodles again.  Top with remaining zucchini. 

Sprinkle the cheese over the noodles.

Bake the dish, uncovered, at 325 for 35-40 minutes.

Serve warm. 

*If you have maple seasoned sausage, omit the maple syrup. 

Linked to: Recipe Sharing Monday, Melt in Your Mouth Monday, Your Recipe, My Kitchen


  1. How did it come out, it looks great...Happy Thursday....

  2. I agree, it looks awesome! Something I'd love to try, thanks!

  3. Happy Monday! I wanted to thank you for sharing this delicious recipe at Recipe Sharing Monday. The new party is now up and I'd love for you to link up again :)

  4. Made this tonight and it is so yummy! I love the flavors all combined! It seems a bit watery when cutting but I am guessing that as leftovers tomorrow it will be perfect! Thanks! This is definitely a keeper!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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