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The classic dinner just got better.
|16 oz Italian sausage, casings removed|
|2 zucchinis, quartered lengthwise and sliced|
|1 yellow onion, chopped|
|2 cloves garlic, chopped|
|1 can stewed tomatoes, 15 oz.|
|6 oz spaghetti, broken up|
|1/3 cup water|
|1/2 cup grated Parmesan cheese|
- Preheat oven to 375 degrees F. Spray a 2-quart casserole dish with cooking spray.
- In a large nonstick skillet over medium heat, cook sausage, zucchini, and onion, breaking up sausage with a spoon, until zucchini is crisp-tender and sausage is no longer pink, about 10 minutes. Drain off any excess fat.
- Add garlic, cook for 1 minute. Stir in tomatoes, spaghetti, and water. Transfer mixture to prepared casserole, covering the spaghetti with the liquid; cover casserole with foil.
- Bake for 30 minutes. Sprinkle with Parmesan. Place casserole on a wire rack; let stand for 5 minutes.
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