2 SunFed Perfect Grey Squash
2 SunFed Perfect Zucchini
2 SunFed Perfect Yellow Squash
2 red potatoes
2 yellow potatoes
1 red onion
1 lb ground Italian sausage, cooked
1 package keilbasa
2 garlic cloves, peeled and crushed
¼ cup olive oil
1 cup mixed fresh herbs, finely diced
Sat and pepper, to taste
Prep Time: 20 min
Cook Time: 1 hr+
Servings: 4-6
1 Preheat oven to 400° F. Grease a 9" x 13" glass casserole dish.
2 Cut squash, potatoes, onions, and keilbasa into ¼" rounds of similar diameter. If necessary, cut squash on angle to achieve wider slices.
3 Line vegetables in rows in the casserole dish, alternating betweeen vegetables and keilbasa. Sprinkle cooked Italian sausage crumbles around the squash and in gaps.
4 In small bowl, mix olive oil, garlic, herbs, salt, and pepper. Brush over squash, peppers, onions, and sausage to completely glaze.
5 Bake covered for 30 minutes. Then cook uncovered for additional 20 minutes or until potato is tender and slightly golden brown. Serve immediately, garnished with extra fresh herbs if desired.
Tip: Remove keilbasa and Italian sausage to make this recipe Whole 30/Vegan friendly
To learn more about SunFed, visit www.perfectproduce.com
Check out this special video of SunFed's Miguel Gomez cooking a version of this recipe!
