German Style Sausage Apple Bake

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This recipe has been a treasured family favorite since I clipped it from the Miami Herald a long, long time ago. My copy is yellow with age and dog eared from use. A few suggestions: We brown the brats, then boil in beer. We use Guinness. Slice on the diagonal. You can use any cheese -- we love sharp Cheddar -- and don't be stingy!!! Last, but not least: THE ZUCCHINI BRINGS ABSOLUTELY NOTHING TO THE PARTY, so you can safely omit it. Use larger potatoes, and bake until they're soft and tender -- which may take longer than the 70 minutes in the instructions, but it's soooo worth it. The smells in your kitchen will be heavenly. Enjoy!

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I halved all the ingredients to accommodate my small family and it still completely filled a 9x13 pan. I don't have any clue how a full recipe would have fit.
The directions don't say but I suspect you're supposed to slice the brats? More direction would have been helpful.
There's no seasoning!! This didn't occur to us until we were layering in the top layer of zucchini. Salt. Pepper. Garlic. Something would have been nice.
The mozzarella was a peculiar choice; quite bland. A sharp cheddar would have been better.
The final result was a mildly tasty dish. It's the start of something good...

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The flavors in this dish are amazing. The only problem that I have with it is with the potatoes. If they are cut too thick, they do not cook thoroughly. If they are too thin, they become dry and hard. Making this with the potatoes between the apples and sausage might solve the problem.

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I layered beef kielbasa, apples, zuchini and red onion with dots of butter then put small cheese tortellini on top. I baked it uncoverd for approx. one hour then added th cheese and baked it until it melted. It was simple but very good. You could also add chicken or beef broth for more moisture.