Sausage and Zucchini Casserole

Layers of seasoned sausage, fresh vegetables, and melted cheese come together in a hearty meal that's even more flavorful the next day.

Course Main Course

Cuisine American

Keyword Sausage and Zucchini Casserole

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 477kcal

Author Jennifer Osterholt

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

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.