Zucchini and Sausage Casserole

• 2 pounds zucchini or yellow squash, coarsely grated
• 3/4 pound sage sausage
• 3/4 pound hot sausage
• 2 onions, chopped
• 3 garlic cloves, chopped
• 1 cup heavy cream
• 1 cup fresh bread crumbs
• 5 large eggs, lightly beaten
• 2 to 3 cups grated sharp cheddar cheese
• 2 cups chopped pecans
• Salt
• Freshly ground pepper
• Hot sauce

Topping

• 6 tablespoons butter, melted
• 3/4 cup fresh bread crumbs
• 3/4 cup chopped pecans
• 1/2 cup grated cheddar cheese

Preheat the oven to 350°F. Grease a wide, 2-quart baking dish, or spray it with nonstick spray.

Put the zucchini in a colander to drain for about 30 minutes or wrap it in a clean tea towel and gently squeeze it to remove the excess liquid. Put the zucchini in a large mixing bowl.

Heat a large skillet and add the sage sausage and hot sausage. Cook until the sausage starts to brown, stirring to break it up. Pour off all but about 3 tablespoons grease. Add the onions and cook until soft, about 5 minutes. Stir in the garlic and cook 1 more minute. Combine the sausage and onions with the zucchini.

Stir in the cream, the 1 cup bread crumbs, the eggs, the 2 to 3 cups cheese, and 2 cups pecans. Add salt, pepper, and hot sauce to taste. Pour the mixture into the baking dish. The casserole may be refrigerated at this point for up to 2 days or frozen for up to 3 months.

For the topping, combine the butter, the 3/4 cup bread crumbs, and the 3/4 cup pecans. Sprinkle evenly over the casserole. Bake, uncovered, until hot through, about 30 minutes. Sprinkle the top with the 1/2 cup cheese and return to the oven just until the cheese is melted and lightly browned.

from Epicurious

Yield: 6 servings