Sausage and Zucchini Casserole
When the garden is overflowing with zucchini, this Sausage and Zucchini Casserole is one of our favorite ways to put it to good use.
Layers of seasoned sausage, fresh vegetables, and melted cheese come together in a hearty meal that’s even more flavorful the next day.
Why You’ll Love This Sausage and Zucchini Casserole Recipe
Rich pork flavors shine in Italian sausage seasoned with savory herbs and spices that pair perfectly with shredded zucchini, chopped onion, green pepper, tomatoes, and a layer of melted cheese. This meal a flavorful way to enjoy an abundance of fresh garden vegetables in one comforting casserole.
One of the best surprises is that this casserole tastes even better the next day. All of our recipe testers preferred the leftovers after the flavors had more time to meld together.
Originally shared by a friend as a healthier way to enjoy a variety of garden produce, this casserole is naturally keto and low carb and reminds me of our Keto Ground Beef Casserole. If you’d like a heartier meal, simply add cooked noodles or serve it over rice to make it even more satisfying.
What I Love:
- Cook once, enjoy twice. Leftovers are easy to reinvent as garden tacos tucked in crunchy shells or served over noodles, pasta, or rice for a completely different meal.
- Easy to customize. Mix and match your favorite cheeses, swap zucchini for yellow squash, or use fresh or canned tomatoes to change the flavor.
- A winning flavor combination. Italian sausage, fresh vegetables, and melted cheese come together to create a hearty, savory meal our family loves.
- Fits your table. Bake it as written for a simple keto or low-carb casserole, or add your favorite starch to turn it into a satisfying one-dish family dinner.
Ingredients Needed:
- Sausage – Italian is our favorite, if using a more mild sausage then add 1/2 teaspoon of basil and oregano for more flavor.
- Zucchini – choose small or medium squash, the big ones are too watery.
- Cheese – a combination of mozzarella, Italian and grated Parmesan is our favorite, but cheddar can easily be mixed with a white cheese and tastes great.
- Eggs – fill out the bottom layer and bind the cheeses and shredded zucchini together.
- Egg Noodles – an optional layer that can easily be ommitted or replaced with rice.
- Onion, Bell Pepper and Tomatoes – a handful of each chopped up and added to the meat makes a nice enhancement.
- Granulated Garlic – I like to add 1/2 to 1 teaspoon of fresh or granulated minced garlic to the meat layer.
Step By Step Instructions
Using a box grater carefully shred fresh zucchini, taking care not to cut your knuckles or fingers.
Place in a bowl and stir in a little salt. Let set for 10 minutes and then squeeze the excess liquid out with clean paper towels or a clean kitchen towel.
Next add eggs, Italian cheese, and Parmesan cheese to the zucchini.
Press into the bottom of a lightly greased 9 x 13″ pan.
Bake uncovered for 20 minutes in an oven preheated to 400℉.
Cook noodles or pasta according to the directions on the package and drain well.
Brown sausage and drain fat. Add chopped onion, bell pepper and tomatoes into the skillet and cook until tender.
Spread noodles over zucchini. Then spread layer of meat over noodles.
Finally top with shredded cheese. Bake for an additional 12 to 15 minutes until casserole is heated through and cheese is melted.
Make A Keto Casserole
Squeezing the liquid out of the zucchini and draining the tomatoes well is important when making this dish low carb. Too much liquid will take away from the final presentation when served as a keto recipe.
When noodles or rice are used they absorb some extra liquid without any problem.
Jennifer’s Recipe Tips and Tricks
- 4 cups of shredded zucchini is about 2 medium or 3 smaller zucchini – avoid the large zucchini as they are have too much water.
- Can season with 1/2 teaspoon of basil and oregano if desired.
- Tastes great and becomes a keto recipe without the noodles.
- Smoked Sausage is a great substitute for crumbled sausage. Slice and brown in a skillet, set aside and tenderize the onion and bell peppers. Then layer onto the casserole and top with cheese.
More Easy Recipes for Summer
- Keto Stuffed Pepper Soup
- Baked Oatmeal with Blueberries and Peaches
- Zucchini Stuffing Casserole
- Sauteed Squash and Onions
- Pea Salad with Water Chestnuts
- Nutter Butter Banana Pudding
Sausage and Zucchini Casserole
Ingredients
- 4 cups shredded zucchini
- 1/2 teaspoon salt
- 2 eggs
- 1/2 cup parmesan cheese grated
- 1 cup Italian cheese cheddar works well too
- 1/2 teaspoon granulated garlic
- 6 ounces egg noodles
- 1 pound Italian sausage
- 15 ounce can petite diced tomatoes drained
- 1/3 cup green pepper chopped
- 2 cups mozzarella cheese
Instructions
- Preheat oven to 400℉.
- Grate or shred unpeeled zucchini into a medium sized mixing bowl. Sprinkle with salt and let stand for 10 minutes, then squeeze out moisture.4 cups shredded zucchini, 1/2 teaspoon salt
- Add eggs, garlic, parmesan and Italian cheese to the zucchini. Stir well.2 eggs, 1/2 cup parmesan cheese, 1 cup Italian cheese, 1/2 teaspoon granulated garlic
- Press zucchini mixture into a lightly greased 13 x 9 baking dish. Bake for 20 minutes.
- Cook and drain egg noodles. Spread over baked zucchini mixture.6 ounces egg noodles
- Brown and drain sausage.1 pound Italian sausage
- Add bell pepper, cook until tender. Then stir in diced tomatoes. Spread over noodles.1/3 cup green pepper, 15 ounce can petite diced tomatoes
- Sprinkle mozzarella cheese on top and bake for an additional 12 – 15 minutes until heated through and cheese is melted.2 cups mozzarella cheese
Notes
- 4 cups of shredded zucchini is about 2 medium or 3 smaller zucchini – avoid the large zucchini as they are have too much water.
- Can season with 1/2 teaspoon of basil and oregano if desired.
- Tastes great and becomes a keto recipe without the noodles.
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