Cheesy Baked Zucchini Noodle Casserole

Ingredients

• 3 pounds zucchini
• 3 teaspoons kosher salt
• 1 tablespoon extra virgin olive oil
• 8 ounces Italian sausage
• 1 1/2 cups diced onion
• 3 cloves garlic, minced
• 1 15-ounce can crushed tomatoes
• 1/2 cup thinly sliced fresh basil leaves
• 1 1/2 teaspoons kosher salt
• 3/4 cup ricotta cheese
• 2 cups grated mozzarella cheese
• 1/2 cup grated Parmesan cheese

Directions

1. Run the zucchini through a spiralizer according to the manufacturer’s instructions to turn it into zucchini noodles. You’re looking for a generous 8 cups. Set a colander over a bowl, add the noodles, and give them a few snips with scissors so they don’t become one giant zucchini knot. Toss them with 3 teaspoons of kosher salt, then leave them to drain while you make the sauce.
2. Film the bottom of a large sauté pan with olive oil. Add the Italian sausage in small pieces, set the pan over medium heat, and cook it gently until it’s just cooked through and lightly browned. Transfer the sausage to a bowl, then pour off the rendered fat, leaving 1 Tbsp in the pan.
3. Add the chopped onion to the same pan and cook until it has softened and picked up a little color, about 5 to 6 minutes. Stir in the minced garlic and cook for 1 minute more.
4. Add the canned crushed tomatoes and the cooked sausage to the pan with the onions. Bring the mixture to a simmer, then reduce the heat so it stays at a low simmer. Let it cook for 5 to 6 additional minutes. Stir in the thinly sliced basil and 1 1/2 teaspoons of kosher salt.
5. While the sauce simmers, wrap the zucchini noodles in a clean dish towel, or use several paper towels, and squeeze out more of their moisture.
6. Add the zucchini noodles to the tomato sausage sauce and stir gently, just until the noodles are evenly coated. Spoon everything into an oiled 8x13 casserole dish and spread it out evenly.
7. Dot the casserole with clumps of ricotta, pressing them slightly into the zucchini noodles so they tuck into the dish. Combine the grated mozzarella and Parmesan, then scatter the mixture evenly over the top. Bake uncovered at 350 degrees F for 35 minutes, until the top is lightly browned and bubbling. Let it cool for 10 minutes before serving.