This Sourdough Sausage Caprese Bake is the perfect dinner for summer… It’s fast, light and flavorful!
This dish is an absolute dream for easy weeknights and relaxed gatherings, with the best of the summer bounty and comforting flavors… Juicy sausage nestled into a tangy sourdough base, topped with fresh zucchini, sweet cherry tomatoes, and tender yellow squash.
Everything bakes together into a delightful symphony of textures and tastes. It’s incredibly fresh, surprisingly light, and perfectly showcases those peak-season vegetables. Plus, with minimal fuss and maximum flavor, you’ll want to make this sunny bake all summer long!
The Sausage & Sourdough Base
What truly sets this bake apart is its sourdough sausage foundation. We start with flavorful sausage meatballs, baked directly in the same dish to render out savory grease, and partially cook the meat. This isn’t just about convenience; it’s about building layers of flavor from the very beginning.
Once the sausage has cooked, the magic happens: a simple mixture of sourdough starter and a touch of baking soda is poured directly into the hot pan, mingling with those delicious sausage drippings. The raw sourdough batter, combined with the baking soda, will puff up during baking, creating a unique, slightly tangy, and wonderfully chewy crust that tastes so good with the sausage and fresh vegetables. It adds depth and texture to every bite. 😉
Key Caprese Ingredients
This recipe shines with a blend of simple, high-quality components. Here are the stars of the show:
- Cooked Sausage Meatballs: They infuse the entire base with rich flavor. Use your favorite kind – mild, spicy, or even Italian-seasoned to complement the other ingredients!
- Sourdough Starter & Baking Soda: The magic behind the unique, tangy, and chewy base. The combination creates a light yet substantial crust that really sets this dish apart.
- Fresh Summer Vegetables (Zucchini, Yellow Squash, Cherry Tomatoes): These add vibrant color and delicious freshness. The zucchini and yellow squash add tender texture, and the cherry tomatoes burst with sweet juiciness. 😉
- Olive Oil: A drizzle of good quality olive oil adds flavor to the vegetables and helps them roast beautifully.
- Fresh Mozzarella Cheese: Ah, the classic Caprese hero! Sliced and melted over the top, it creates a gooey, creamy layer that’s irresistible.
- Fresh Basil Leaves: This adds a fragrant, peppery note that brightens the entire dish… Don’t skip the fresh basil – it’s crucial for that flavor!
- Balsamic Glaze: The perfect finishing touch, adding a sweet and tangy counterpoint that ties all the “Caprese-like” flavors together beautifully.
Recipe Notes & Tips
Veggie Variations: This recipe is incredibly versatile. Don’t limit yourself to just zucchini and yellow squash. Bell peppers (red or orange work well), or even a handful of spinach (add with the cheese for the last 5 minutes) to the vegetable mix.
Sourdough Starter Consistency: The consistency of sourdough starters can vary. If your starter is very thick, you might add a tablespoon or two of water to the baking soda mixture to make it more pourable. If it’s quite thin, don’t worry, it will still set up nicely.
Don’t Fear the Sausage Grease: The sausage grease is intentional! It provides incredible flavor to the sourdough base and helps prevent sticking. There’s no need to drain it.
Even Cooking: For best results, try to spread the sourdough starter evenly between the sausage balls. This ensures a consistent base texture throughout the bake.
Caprese Flavor Boost: For an even more pronounced Caprese note, you can lightly season the sliced mozzarella with a pinch of salt and a tiny drizzle of olive oil before placing it on top.
Serving Suggestions: This bake is fantastic on its own for a light meal, but it also pairs wonderfully with a green salad.
Make Ahead (Partial): You can bake the sausage balls ahead of time and store them in the fridge. When ready to assemble, simply pick up from step 3. The sourdough base and vegetables are best added just before baking.
Leftovers: Leftovers are delicious! Store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
I want to know what YOU think… Please leave a review!
Sourdough Sausage Caprese Bake
Ingredients
For the Base:
- 1 lb cooked sausage meatballs your preferred kind
- 2 cups sourdough starter
- 1 teaspoon baking soda
For the Veggies:
- 1 medium zucchini chopped
- 1 medium yellow squash chopped
- 1.5 cups cherry tomatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt or to taste
For the Topping:
- 8 oz fresh mozzarella cheese sliced
- 2 tablespoons fresh basil leaves chopped or torn
- Balsamic glaze for drizzling
Instructions
- Preheat your oven to 450°F (230°C).
- Arrange the cooked sausage meatballs in an even layer at the bottom of a parchment lined 9×13 baking dish.
- Bake for 15 minutes. (they wont be completely done yet but will be when it's finished!)
- In a medium bowl, whisk together the sourdough starter and baking soda. Pour this mixture evenly over the partially baked sausage meatballs in the baking dish.
- In a separate large bowl, combine the chopped zucchini, yellow squash, and cherry tomatoes. Drizzle with olive oil and sprinkle with salt. Toss gently to coat the vegetables.
- Evenly sprinkle the vegetable mixture over the sausage and sourdough base in the baking dish.
- Bake for 17 minutes, or until the sourdough base is set and lightly golden, and the vegetables are tender-crisp.
- Remove the dish from the oven and carefully arrange the fresh mozzarella slices over the top.
- Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and immediately sprinkle with fresh basil. Drizzle generously with balsamic glaze before serving.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
