Cheesy Low-Carb Zucchini and Sausage Sheet Pan Meal
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Category
Breakfast
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Cusine
Low-Carb
What do you need?
How to make?
Ingredients
2 medium zucchini, cut into thick half-moon slices
2 medium yellow summer squash, but into thick half-moon slices
2 T olive oil
2 tsp. Italian Herb Seasoning
salt and fresh-ground black pepper to taste
12 oz. pre-cooked sausage of your choice
1 cup coarsely grated Parmesan cheese
Directions
Preheat oven to 450F/230C/ Spray a sheet pan with non-stick spray. Wash the zucchini and yellow squash if needed, then cut off both ends. Cut Zucchini and yellow squash lengthwise down the center; then slice into 3/4 inch thick slices. Toss zucchini with olive oil, Italian Herb Seasoning , salt, and pepper. Lay zucchini out on the sheet pan, flat sides down, placing it so that no squash pieces are touching each other if you can.
If you prefer your zucchini to stay a bit more crisp, cut up the sausage, put it on the sheet pan, and put the pan in the oven to start roasting the sausage before you do the steps above. Trim ends off Aidell's Bacon, Mushroom, and Swiss Cheese Smoked Sausage . Slice sausage into 3/4 inch thick slices and tuck between the zucchini pieces on the sheet pan. Roast zucchini and sausage pieces 15 minutes. After 15 minutes cooking time, sprinkle zucchini and sausage with coarsely grated Parmesan cheese. Put sheet pan back in the oven and roast about 12 minutes more, or until cheese is nicely melted and starting to brown and zucchini is done to your liking. Serve hot.