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Isabella's Italian Zucchini Casserole



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Isabella's Italian Zucchini Casserole

1 1/4 pounds zucchini
4 Italian sausages
1 chopped onion
1 clove garlic, minced
1 cup small shell macaroni
1 tomato, peeled, seeded and chopped
1 cup grated Cheddar cheese
2 tablespoons minced fresh parsley
1 teaspoon dried oregano
Salt and freshly ground pepper to taste
1/4 cup freshly grated Parmesan cheese

Scrub and slice zucchini. Remove Italian sausages from casings  and
cook in skillet over medium heat, crumbling meat as it cooks. When
sausage has rendered some of its fat, add the sliced zucchini, chopped
onion, and garlic, and continue cooking until onion is soft and sausage
is no longer pink. Meanwhile, cook shell macaroni al dente, about 5
minutes. Drain in colander.
Preheat oven to 350 degrees F. Drain fat from sausage. Combine
sausage mixture with macaroni, tomato, Cheddar cheese, parsley,
oregano, and salt and freshly ground pepper to taste. Blend well.
Place in greased casserole. Sprinkle with grated Parmesan cheese.
Bake 30 minutes.
Serves 4.

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