Cooking Wright

Pizza Casserole


-1 Tbl. EVOO
-1 medium onion, chopped
-2 sweet yellow, red or green peppers, seeded and cut into large dice
-2 medium zucchini, cut into rounds
-2 cloves garlic, chopped (I use 1 generous tsp. Trader Joe's crushed garlic)
-3 cans (14.5 oz) diced tomatoes, drained
-5 fully cooked chicken sausages (about 12 oz. total), sliced (I use Trader Joe's -sweet Italian chicken sausage)
-1 tsp. dried Italian seasoning
-1 tsp. salt
-1/2 tsp. black pepper
-1/4 cup grated Parmesan cheese
-2 cups shredded mozzarella cheese (8 oz)
-1 tube (11 oz) refrigerated breadsticks * (or homemade breadsticks - see "Quick Soft Breadsticks" recipe)


1. Heat oven to 350. Grease 13x9x2 inch baking dish. In large skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook for 5 minutes. Add zucchini and garlic; cook about 5 minutes or until barely tender.

2. Add tomatoes, sausage, Italian seasoning, salt and black pepper; cook for 5 to 7 minutes or until somewhat dry. Add 2 tablespoons Parmesan cheese. Spoon half of the tomato mixture into prepared dish. Top with 1 cup mozzarella cheese. Add remaining tomato mixture. Arrange breadsticks on top in lattice pattern, trimming to fit. Sprinkle with the remaining 2 tablespoons Parmesan cheese and the remaining 1 cup mozzarella cheese.

3. Bake at 350 about 25 minutes or until breadsticks are browned and filling is bubbly.

*I was using the Pillsbury refrigerated breadsticks initially, but they're expensive and have partially hydrogenated oil in them. Now I make my own breadsticks and much prefer them. Not only are they healthier and cheaper but it makes more dough than comes in the can so you can put more on top. See "Quick Soft Breadsticks" for the recipe.

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